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Total Time
23mins
Prep 15 mins
Cook 8 mins

You can add bell pepper or onion to these kabobs. I served them at a party so I used the 21-25 count shrimp and they were devoured. Can be an appetizer or a main dish, depending on your presentation.

Ingredients Nutrition

Directions

  1. In a large zip-lock bag combine teriyaki sauce, onion, garlic, sugar, zest and a splash of pineapple juice from the chunks.
  2. Add shrimp and toss to coat.
  3. I let them set in the fridge all day till I was ready to skewer them to grill.
  4. Be sure and soak your skewers if you are using wood!
  5. Place a pineapple chuck in the curve of each shrimp and place on a skewer, going through the "head" of the shrimp, the pineapple and then the "tail".
  6. I was able to get about 4 on each skewer.
  7. Grill about 2-3 minutes on each side or until shrimp is pink.
  8. You can baste with the marinade if you want but I did not.
  9. You can also broil this if you don't have a grill.
  10. I removed from the skewers for my guests but would probably serve on skewers if I had fancy ones.
Most Helpful

4 5

Yummy!

5 5

Love this recipe, Riffraff!!! DH and I thoroughly enjoyed it. I followed the recipe exactly. I did add mushrooms and onions to the kabobs and basted them as they grilled. The flavors were well balanced and didn't overpower the shrimp. I am so glad I found this recipe and plan on making it often.