Hawaiian Shrimp Kabobs
A delightful combination of shrimp, pineapple, and vegetables, these Hawaiian shrimp kabobs are perfect for any cookout.
Equipment
- 1 grill preheated to medium-high
- 1 Mixing Bowl
- 1 skewers soaked in water
Ingredients
Shrimp and Marinade
- 1 lb large shrimp peeled and deveined
- 1/4 cup soy sauce
- 2 tbsp honey
- 2 cloves garlic minced
- 1 tbsp fresh ginger grated
Kabob Assembly
- 1 pineapple cut into chunks
- 1 red bell pepper cut into chunks
- 1 red onion cut into chunks
Instructions
Preparation
- In a mixing bowl, combine soy sauce, honey, garlic, and ginger. Whisk until well blended.
- Add shrimp to the bowl, making sure they are all well coated with the marinade. Cover and refrigerate for 30 minutes.
Assembling the Kabobs
- If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
- Thread the shrimp, pineapple, bell pepper, and onion onto the skewers, alternating ingredients.
Grilling
- Set the grill to medium-high heat, around 375°F to 400°F.
- Place the skewers on the grill and cook for 2-3 minutes per side, until the shrimp are opaque and pink.
Serving
- Remove the kabobs from the grill and serve immediately with your choice of side dishes.
Storage
- Store any leftover kabobs in an airtight container in the refrigerator for up to 2 days.
Notes
Pro Tips: Ensure shrimp are not overcooked. Ingredient Substitutions: Use chicken or tofu instead of shrimp. How to Serve: Pair with coconut rice. Storage & Freshness: Consume within 2 days. Make-Ahead Tips: Marinate shrimp the night before.