Ingredients
-
1
-
1/2
-
6
-
1/2
-
1
-
-
1
-
1/4
-
-
-
-
-
-
-
Directions
Grilled Shrimp and Pineapple Kabobs, You can’t beat the simplicity for the great outcome , Do you boil the sauce before you put the shrimp on the grill?, Very tasty! So many flavors! And they all compliment each other so well! I just wish I had anyone else to eat them with! Lol far too many shrimp-kabobs for one person! Lol lunch tomorrow!
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Steps
|
1
Done
|
In a Small Saucepan Combine 4 Tablespoons of the Marmalade, Water, Soy Sauce and Optional Hot Sauce; Set Aside. |
|
2
Done
|
If Skewers Are Wooden, Pre-Soak Approximately 30 Minutes. |
|
3
Done
|
Cut Pineapple Into 4 Crosswise Slices; Core and Cut Each Slice in Quarters to Make 16 Small Wedges. |
|
4
Done
|
Peel and Devein Shrimp. |
|
5
Done
|
Thread on 4 Skewers the Shrimp Alternating With Pineapple Wedges. Brush Some of the Marmalade-Soy Sauce Mixture on Shrimp and Pineapple. |
|
6
Done
|
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. |
|
7
Done
|
Heat Remaining Marmalade-Soy Sauce Mixture and Bring to a Full Boil; Remove from Heat Source. |
|
8
Done
|
Transfer Prepared Rice Mixture to a Serving Bowl; Stir in Remaining 2 Tablespoons Marmalade and Cilantro. |
|
9
Done
|
Serve Kabobs With Rice and Boiled Marmalade-Soy Sauce Mixture. |
