Ingredients for Grilled Shrimp And Pineapple Kabobs
- Jumbo Shrimp
- Fresh Pineapple
- Orange Marmalade
- 2 tablespoons water
- 1 tablespoon soy sauce
- 1/2 teaspoon sriracha (optional)
- Long Grain And Wild Rice Blend
- Fresh Cilantro
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How to Make Grilled Shrimp And Pineapple Kabobs
- In a small saucepan, combine 4 tablespoons orange marmalade, 2 tablespoons water, 1 tablespoon soy sauce, and 1/2 teaspoon sriracha (optional).
- Set aside.
- If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
- Cut 1 fresh pineapple into 4 crosswise slices.
- Core each pineapple slice and cut into 16 small wedges.
- Peel and devein 1 pound of large shrimp.
- Thread shrimp and pineapple wedges onto 4 skewers, alternating between the two.
- Brush the skewers generously with the marmalade-soy sauce mixture.
- Preheat grill to medium heat.
- Place skewers on the preheated grill and cook for 8-10 minutes, turning once, until shrimp are pink and opaque and pineapple is heated through and slightly caramelized.
- Remove skewers from grill.
- Cover to keep warm.
- In the same saucepan, heat the remaining marmalade-soy sauce mixture to a full boil.
- Remove from heat.
- Prepare your rice according to package directions. (Approximately 1 cup uncooked rice)
- Fluff the cooked rice with a fork and transfer to a serving bowl.
- Stir in the remaining 2 tablespoons of orange marmalade and 2 tablespoons chopped fresh cilantro into the rice.
- Serve the grilled shrimp and pineapple kabobs immediately with the rice and the boiled marmalade-soy sauce mixture as a topping.
Nutrition Information (Approximate per serving)
Sodium
38 g
Sugar
116g
Fat
0g
Carbs
12g
