Grilled Teriyaki Shrimp Pineapple Skewers Food

GRILLED TERIYAKI SHRIMP & PINEAPPLE SKEWERS

Steps:

• If using wooden skewers, place 12-16 skewers in a shallow dish of water to soak until you are ready to use them.
• In a medium saucepan, combine quinoa and broth; bring to a boil. Reduce heat to a simmer, cover, and cook for 15 minutes. Remove from heat and let stand, covered, for 5 minutes.
• In a small saucepan, whisk together garlic, ginger, soy sauce, honey, and vinegar. Bring to a boil over high heat and cook until slightly thickened, 2-3 minutes.
• In a small bowl, make a slurry by whisking water with cornstarch until smooth.
• Add cornstarch slurry to the saucepan in a steady stream while stirring quickly. Cook, stirring often, until sauce thickens, 1-2 minutes. Remove from heat.
• Thread shrimp, pineapple, and bell peppers onto skewers and place them on a plate. Spoon sauce over both sides of skewers. Alternatively, you can cook the shrimp, pineapple, and bell pepper pieces directly on the grill/skillet without using skewers.
• Heat a large grill pan, outdoor grill, or skillet over medium-high heat.
• Coat the grill pan or skillet with oil. Cooking in batches if necessary, place kabobs on the grill. Cook 2 minutes, then flip and cook 2 minutes more, until shrimp are cooked through.
• To serve, divide quinoa and kabobs between plates. Top with green onions and enjoy!

TERIYAKI GRILLED SHRIMP AND PINEAPPLE

Steps:

• Simmer everything until the sugar has melted before setting aside to cool.
• Marinate the shrimp in the marinade for 30 minutes, skewer the shrimp and pineapple slices and grill over medium-high heat until cooked and slightly charred, about 2-4 minutes per side.

GRILLED TERIYAKI SHRIMP AND PINEAPPLE SKEWERS

Steps:

• Combine water, soy sauce, brown sugar, honey, garlic, and ginger in a small saucepan and bring to a boil over medium-high heat. Reduce heat to medium-low and simmer until sauce has reduced and thickened slightly, 8 to 10 minutes.
• Preheat an outdoor grill for medium-high heat and lightly oil grate. Thread shrimp and pineapple alternately onto skewers and place on a platter.
• Arrange skewers on the hot grate. Grill 2 to 3 minutes per side, or until shrimp is opaque and cooked through. Turn grill to low heat and brush sauce on both sides of skewers. Transfer to a serving platter and sprinkle with cilantro and sesame seeds.

TERIYAKI SHRIMP SKEWERS

Steps:

• Mix teriyaki sauce, green onions, garlic cloves in container in fridge.
• Add shrimp, marinate 2 hours or more.
• Skewer shrimp with pineapple chunks.
• Grill on each side 3-4 minutes.

TERIYAKI GRILLED SHRIMP

Steps:

• Whisk soy sauce, pineapple juice, brown sugar, Sriracha, sesame oil, and garlic powder together in a bowl until fully blended. Transfer to a small saucepan and cook on medium heat until teriyaki sauce is slightly thickened, about 10 minutes.
• Place shrimp in a shallow dish. Pour 3/4 of the teriyaki sauce over the shrimp and let marinate for 30 minutes. Reserving the remaining sauce for basting.
• Preheat an outdoor grill to medium-high heat and lightly oil the grill. Thread shrimp onto skewers.
• Grill skewers for 3 minutes. Flip, brush reserved sauce over the shrimp, and grill 3 minutes more.