Shrimp Melon And Pineapple Kabobs 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 SHRIMP KABOBS

Steps:

• In a small bowl, combine the soy sauce, vinegar, honey and garlic. Set aside 1/3 cup. On eight metal or soaked wooden skewers, thread the shrimp, green pepper and pineapple. Place kabobs in a large resealable plastic bag; pour remaining marinade over kabobs. Cover and chill for 1 hour. Cover and chill reserved marinade., Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill, uncovered, over medium heat or broil 4 in. from the heat for 5-8 minutes or until shrimp turn pink; turning and basting frequently with reserved marinade.

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.

SHRIMP, MELON AND PINEAPPLE KABOBS

Steps:

• Soak skewers in water at least 30 minutes before using to prevent burning. Meanwhile in small bowl, mix sauce ingredients; set aside. Alternately thread shrimp, melon and pineapple pieces onto 16 wooden skewers.
• Set oven control to broil. Place kabobs on broiler pan with tops 4 to 6 inches from heat. Brush kabobs with sauce; broil 8 to 10 minutes or until shrimp turn pink, turning once and brushing frequently with sauce. To serve, stick kabobs into fresh pineapple slices, if desired.

HAWAIIAN SHRIMP

Steps:

• Preheat grill for high heat.
• Thread shrimp, pineapple, bacon, red bell peppers, mushroom caps, and cherry tomatoes on skewers, alternating ingredients. Place in a shallow baking dish. In a small bowl, mix sweet and sour sauce with reserved pineapple juice. Reserve a small amount for basting. Pour remaining sauce over skewers.
• Lightly oil grill grate. Cook kabobs on preheated grill for 6 to 8 minutes, or until opaque, basting often with reserved sauce.

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.

GRILLED SHRIMP AND PINEAPPLE KABOBS

Steps:

• In a small saucepan combine 4 tablespoons of the marmalade, water, soy sauce and optional hot sauce; set aside.
• If skewers are wooden, pre-soak approximately 30 minutes.
• Cut pineapple into 4 crosswise slices; core and cut each slice in quarters to make 16 small wedges.
• Peel and devein shrimp.
• Thread on 4 skewers the shrimp alternating with pineapple wedges. Brush some of the marmalade-soy sauce mixture on shrimp and pineapple.
• Place skewers on rack of an uncovered grill directly over medium heat. Grill 8 to 10 minutes, turning once, until shrimp are opaque and pineapple is heated through. Remove from heat; cover to keep warm.
• Heat remaining marmalade-soy sauce mixture and bring to a full boil; remove from heat source.
• Transfer prepared rice mixture to a serving bowl; stir in remaining 2 tablespoons marmalade and cilantro.
• Serve kabobs with rice and boiled marmalade-soy sauce mixture.

PINEAPPLE SKEWERED SHRIMP

Steps:

• In a bowl combine teriyaki sauce, green onions, garlic, sugar, pineapple juice, lemon juice and salt (and any other of the optional ingredients of your choosing, to taste). Mix these together well and set aside.Wash, then peel and de-vein the shrimp (unless they've already come that way). Stir peeled/de-veined jumbo shrimp into the marinade and marinate at least a couple of hours.Skewer pineapple chunks with the shrimp and grill until done, about 1 to 2 minutes per side on a very hot grill. Flip again and cook until brown to just slightly blackened. Serve to a hungry crowd. Get ready to be kissed because they will love you for the shrimp, if for nothing else.Enjoy!

SHRIMP PINEAPPLE KABOBS

Steps:

• Drain pineapple, reserving 1/2 cup juice; refrigerate pineapple. In a small bowl, combine the salad dressing, tomato sauce, brown sugar, mustard and reserved juice. Pour 3 cups into a large resealable plastic bag; add the shrimp. Seal bag and turn to coat; refrigerate for 3 hours. Cover and refrigerate remaining marinade for basting., Drain and discard marinade. On 16 metal or soaked wooden skewers, alternately thread the shrimp, red peppers, onions and pineapple. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack., Grill, covered, over medium heat or broil 4 in. from the heat for 6-10 minutes or until shrimp turn pink and vegetables are tender, turning and basting occasionally with reserved marinade.

SPICY PINEAPPLE-GLAZED SHRIMP KEBABS

Steps:

• Heat a cast-iron grill pan or outdoor grill over medium-high heat.
• Combine the pineapple juice, lemon juice, lime juice, ginger, jalapeno, soy sauce, honey and cilantro in a small saucepan. Heat the mixture over medium-high heat and simmer until the liquid is reduced by half.
• Skewer the shrimp on 8 metal skewers or on 8 wooden skewers that have been soaked in water for at least 20 minutes, alternating with pieces of pineapple, onion and bell pepper.
• Brush or drizzle the kebabs with the pineapple glaze. Grill until the shrimp are opaque, about 3 minutes per side, brushing occasionally with the glaze. Serve hot.

COCONUT PINEAPPLE SHRIMP SKEWERS

Steps:

• In a medium bowl, combine the coconut milk, Tabasco sauce, soy sauce, orange juice, and lime juice. Add the shrimp and toss to coat. Cover and place in the refrigerator to marinate for 1-2 hours, tossing occasionally. If using wooden skewers, soak in warm water while the shrimp marinates. Meanwhile, prepare the pineapple if needed.
• Preheat the grill to medium high heat. Remove the shrimp from the marinade, and reserve the marinade for grilling. Thread the shrimp onto a skewers, alternating with the pineapple.
• Lightly brush the grill with canola oil, then place the shrimp on the grill. Grill the shrimp for 3 minutes, brushing with the marinade, then turn and cook for an additional 2-3 minutes, brushing with the marinade again, until the shrimp are just cooked through. Remove to a serving plate and garnish with cilantro and green onion. Serve hot.

GINGER AND PINEAPPLE GRILLED SHRIMP KABOBS

Steps:

• Heat grill to medium heat.
• Combine first 6 ingredients. Reserve 1 cup of the barbecue sauce mixture for serving with the kabobs.
• Thread shrimp onto 8 skewers; brush with some of the remaining barbecue sauce mixture. Thread pineapple onto 3 additional skewers.
• Grill shrimp 5 min.; turn. Add pineapple skewers to grill. Grill 5 to 7 min. or until shrimp turn pink, turning pineapple after 4 min. and brushing shrimp and pineapple with remaining barbecue sauce mixture for the last 2 min.
• Heat reserved barbecue sauce mixture. Serve with the shrimp and pineapple.

SHRIMP, CANTALOUPE KABOBS

Steps:

• Mix yogurt, lemon juice, olive oil, brown sugar, white pepper, garlic, fresh oregano, & parsley ingredients in shallow dish.
• Add shrimp and toss. Marinate in refrigerator for 1 hour stirring occasionally.
• Cook onions in boiling water to cover 4 to 5 minutes or just until crisp tender and drain. Put on skewers alternating vegetables, cantaloupe and shrimp. Season with salt and pepper.
• Discard marinade.
• Grill 4 to 5 inches from heat 2 to 3 minutes on each side.

SWEET CHILI SHRIMP AND PINEAPPLE SKEWERS:

Steps:

• If you're using wooden skewers, make sure to pre-soak them in water for at least 1 hour
• Preheat a grill over medium heat (350º-400ºF)
• Mix the sweet chili sauce, lime juice, cilantro and sea salt together in a medium bowl.
• Thread the shrimp, pineapple, red onions and peppers onto the skewers alternating the red and green peppers as you go. Use two shrimp per skewer with veggies in between and on the outside of each shrimp.
• Brush skewers with half the marinade and let sit for 5 minutes.
• Place the skewers on the grill, and grill for 4-5 minutes per side, or until the shrimp is pink and cooked through. Brush the skewers with the remaining chili sauce as they cook.

SHRIMP, MANGO, AND JíCAMA SALAD WITH PINEAPPLE VINAIGRETTE

Steps:

• Whisk lime juice and pineapple juice concentrate in small bowl. Gradually whisk in oil. Season vinaigrette to taste with salt and pepper.
• Bring 6 cups water and next 4 ingredients to boil in heavy large saucepan. Reduce heat to medium; simmer 15 minutes. Reduce heat to low, add shrimp, and simmer until opaque in center, about 2 minutes. Drain. Transfer shrimp to large bowl; refrigerate until cool. (Can be made 6 hours ahead. Cover; keep chilled.)
• Mix mangoes and next 3 ingredients into shrimp. Pour vinaigrette over; toss to coat. Place 1 lettuce leaf on each of 6 plates. Spoon salad over lettuce, dividing equally.