Directions:
- In a large saucepan, combine the first 10 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes.
- Drain pineapple, reserving 2 tablespoons juice (save remaining juice for another use); set pineapple aside. Stir reserved juice into sauce. Pour half into a small bowl for basting; cover and refrigerate. Pour remaining sauce into a large resealable plastic bag; add shrimp. Seal bag and turn to coat; refrigerate for 2-3 hours.
- Drain and discard marinade. Alternately thread the shrimp, pineapple, green pepper and onion on eight metal or soaked wooden skewers.
- Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill kabobs, covered, over medium heat or broil 4 in. from the heat for 5 minutes on each side or until shrimp turn pink, basting occasionally with reserved sauce. Serve with rice. Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 658.97 Kcal (2759 kJ) | ||
| Calories from fat | 259.65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 28.85g | 44% | |
|---|---|---|---|
| Cholesterol | 65.76mg | 22% | |
| Sodium | 1925.57mg | 80% | |
| Potassium | 573.61mg | 12% | |
| Total Carbs | 87.34g | 29% | |
| Sugars | 23.5g | 94% | |
| Dietary Fiber | 6.05g | 24% | |
| Protein | 15.43g | 31% | |
| Vitamin C | 39.8mg | 66% | |
| Iron | 3.5mg | 19% | |
| Calcium | 93.9mg | 9% | |
| Amount Per 100 g | |||
| Calories | 151.59 Kcal (635 kJ) | ||
| Calories from fat | 59.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.64g | 44% | |
|---|---|---|---|
| Cholesterol | 15.13mg | 22% | |
| Sodium | 442.95mg | 80% | |
| Potassium | 131.95mg | 12% | |
| Total Carbs | 20.09g | 29% | |
| Sugars | 5.41g | 94% | |
| Dietary Fiber | 1.39g | 24% | |
| Protein | 3.55g | 31% | |
| Vitamin C | 9.1mg | 66% | |
| Iron | 0.8mg | 19% | |
| Calcium | 21.6mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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