Total Time
21mins
Prep 15 mins
Cook 6 mins

My sister-in-law gave me this recipe. I have been dying to try it. *prep does not include marinade time

Ingredients Nutrition

Directions

  1. Drain pineapple chunks, reserving syrup. Combine soy sauce, sugar, oil, garlic, ginger, pepper, sesame seeds, onions and reserved pineapple syrup in a gallon-size zip-top plastic freezer bag.
  2. Seal bag tightly and shake to blend thoroughly. Transfer 1 cup of the marinade to a bowl.
  3. Add shrimp to bag.
  4. Seal tightly and shake to coat thoroughly.
  5. Refrigerate 2 to 3 hours, but no longer than 4 hours.
  6. Preheat grill to high.
  7. Thread wooden skewers, alternating shrimp and pineapple.
  8. Place on the grill rack 4 to 5 inches from heat source.
  9. Grill until shrimp is opaque in the center, about 3 minutes on each side, basting with the reserved marinade.
Most Helpful

4 5

Tried this for supper and did it in the frying pan on screwers. Very nice and I served it with rice and a pineaple/ avocado salad. Thanks for posting

5 5

This turned out really good! It was a light and quick meal to put together. I love the marinade! I didn't have any sesame seeds, so I used sesame oil in place of the vegetable oil. Then I used some of the reserved marinade as a salad dressing. Awesome recipe!!! Thanks DanzBaby. :*)

5 5

This is delicious!!!! I thought I had pineapple chunks, but when I went to make it, found that it was crushed pineapple, so I subbed pineapple juice, and didn't have the pineapple to add to the skewers. I followed the rest of the recipe as written. I think this would also be a great marinade for chicken kebobs, which I plan to try soon!! Thanks for the great recipes for PAC.