Pineapple Skewered Shrimp Food

PINEAPPLE-SHRIMP SKEWERS

Steps:

• Heat broiler.
• Mix first 6 ingredients in medium bowl until blended. Add shrimp and pineapple; toss to evenly coat.
• Thread 2 shrimp and 1 pineapple chunk onto each of 12 skewers.
• Broil, 6 inches from heat, 4 to 5 min. or until shrimp turn pink.

PINEAPPLE-GLAZED SHRIMP SKEWERS

Steps:

• Combine 2 cups of the pineapple, the sugar, vinegar, soy sauce, and garlic in a blender and blend on high until smooth, about 30 seconds.
• Pour into a medium saucepan and bring to a boil over medium heat.
• Skim off any foam and reduce heat to low.
• Simmer until glaze is thick and syrupy enough to coat the back of a spoon and has reduced to about 3/4 cup, about 30 minutes.
• Stir in cayenne and set aside to cool slightly, at least 5 minutes. Meanwhile, heat a gas or charcoal grill to high (about 400°F) or a grill pan over high heat until very hot.
• Skewer 1 shrimp, making sure to pass the skewer through the thick portion and the tail portion, then skewer 1 piece of the remaining pineapple. Repeat, alternating between the two and leaving a space in between, until you have 3 shrimp and 2 pineapple pieces per skewer. Brush skewers on one side with glaze.
• Rub the grill with a towel dipped in vegetable oil, place the skewers on the grill glaze side down, and brush the other side of the skewers with more glaze.
• Continue brushing and turning every few minutes until the thick portions of the shrimp are white and firm, about 10 to 15 minutes.
• Remove from the grill and serve immediately.

COCONUT SHRIMP AND PINEAPPLE SKEWERS

Steps:

• Remove meat from pineapple by running a knife along the skin to peel it, quartering the fruit lengthwise and then cutting close to the core of each piece to remove the flesh. Cut the meat into one-inch cubes.
• In small bowl whisk together curry paste and coconut milk. Set aside.
• Thread one shrimp and one pineapple chunk on to each skewer. Baste with curry sauce. Cook about 4-5 minutes per side until shrimp is opaque. Turn frequently and continue to brush with sauce.

PINEAPPLE SKEWERED SHRIMP

Steps:

• Pour teriyaki sauce into marinading pan.
• Add in the green onions, the sugar and the garlic.
• Now add in the liquid from your pineapple can.
• Toss in your ginger and lime zest and distribute the ingredients evenly, making sure the sugar is well mixed. Feel free to add in other fun spices too.
• Add in the shrimp to the marinade. Rotate to coat.
• Cover and marinate 2-3 hours. Set aside pineapple chunks.
• In the mean time, let your wooden skewers soak in water.
• After marinating, remove shrimp one by one from the pan. Hold the shrimp so it looks like a U and put a pineapple chunk into the little divet. Use your skewer to pierce the shrimp from the left, then pierce the pineapple and then the rest of the shrimp on the other side.
• Fill each skewer with four pineapple and shrimp combinations.
• Coat your grill with a touch of oil or Pam and put the skewers on to cook. After a minute or two, flip the skewers over.
• Rotate once again after two more minutes. Let sit one more minute and remove and serve.

SHRIMP-PINEAPPLE SKEWERS

Steps:

• Preheat the oven to 400 degrees F. Set a roasting rack in a large baking pan.
• To make the marinade, pour the teriyaki sauce in a bowl and then throw in the ginger, sugar, crushed red pepper, salt, garlic, green onions and lemon juice. Stir it around and set it aside.
• Next, cut the pineapple into chunks by lopping off the top, slicing off the rind, cutting the pineapple into wedges, slicing off the hard inner core and then cutting the slices into chunks. Store half the chunks in the fridge for snacking.
• Place a chunk of pineapple on top of a shrimp and then wrap the whole thing in one of the half-slices of bacon. Stick a skewer through the whole thing so that it holds the pineapple, shrimp and bacon securely, and lay it on the rack in the pan. Continue with the remaining ingredients. Brush each skewer generously with some of the marinade.
• Roast the skewers for 10 minutes. Remove them from the oven and brush with a second coat of marinade. Return the pan to the oven and roast until the bacon is sizzling and the shrimp is cooked, about 15 minutes.
• Serve them hot or at room temperature. Divine!

SHRIMP-AND-PINEAPPLE SKEWERS

Steps:

• Soak 8 to 10 wooden skewers in water, 15 minutes. Heat a grill or grill pan to medium-high. Clean and lightly oil hot grill. Whisk together honey, soy sauce, and vinegar. Reserve half the sauce for serving.
• Thread shrimp, pineapple, and scallions onto skewers. Grill until shrimp begin to turn opaque, 2 minutes. Brush with sauce, flip, and brush again. Grill until shrimp are opaque throughout and pineapple and scallions are lightly charred, about 3 minutes. Serve with reserved sauce.

GRILLED SHRIMP WITH PINEAPPLE SALSA

Steps:

• Spray grill with nonstick spray; preheat barbecue (medium-high heat). Thread shrimp on 6 skewers. Whisk 2 tablespoons oil and 2 tablespoons lime juice in small bowl to blend; brush mixture over shrimp. Sprinkle shrimp with salt and pepper; let marinate 15 minutes.
• Sprinkle 12 pineapple slices with salt and pepper. Grill pineapple until just tender, about 4 minutes per side. Transfer to work surface; cut pineapple into 1/2-inch pieces. Place in bowl; mix in onion, cilantro, chili, remaining 2 tablespoons oil and 2 tablespoons lime juice. Season salsa with salt and pepper.
• Grill shrimp until just opaque in center, about 5 minutes. Serve with salsa.

BBQ SHRIMP, HAM & PINEAPPLE SKEWERS

Steps:

• Preheat grill to medium-high heat. Cut bottom and top off pineapple, then cut off peel; discard. Cut pineapple lengthwise into thirds; remove cores. Cut each pineapple piece crosswise into four 1-inch wedges; set aside. Tightly roll up each ham slice; cut crosswise in half.
• Thread 1 pineapple wedge, 1 ham piece, 4 shrimp, second ham piece and second pineapple wedge onto each of six 10-inch wooden skewers. Place on grill; brush with half of the barbecue sauce.
• Grill 10 to 12 min. or until shrimp turn pink and pineapple is golden brown, turning occasionally and brushing with the remaining barbecue sauce.