Grilled Shrimp and Pineapple Skewers
By á-29897
Nutrition Facts (Grilled Shrimp and Pineapple Skewers) Servings Per Recipe 4,
cal. (kcal) 322,
Fat, total (g) 3,
chol. (mg) 172,
carb. (g) 49,
Polyunsaturated fat (g) 1,
fiber (g) 2,
sugar (g) 24,
pro. (g) 25,
vit. A (IU) 632,
vit. C (mg) 37,
Thiamin (mg) 0,
Riboflavin (mg) 0,
Niacin (mg) 3,
Pyridoxine (Vit. B6) (mg) 0,
Folate (µg) 24,
Cobalamin (Vit. B12) (µg) 1,
sodium (mg) 451,
Potassium (mg) 331,
calcium (mg) 81,
iron (mg) 3,
Percent Daily Values are based on a 2,000 calorie diet
Ingredients
- 1 pound uncooked jumbo shrimp
- 1/2 of a fresh pineapple
- 6 tablespoons orange marmalade
- 1/2 cup water
- 1 tablespoon soy sauce
- 1 8.8ounce pouchcooked long grain rice
- 1/4 cup snipped fresh cilantro
Details
Cooking time 30mins
Adapted from bhg.com
Preparation
Step 1
1. Peel and devein shrimp; thread onto four skewers*. Cut pineapple crosswise into four slices; core, if desired, and cut each slice into quarters to make 16 small wedges. Thread onto four additional skewers. In a small saucepan combine 4 tablespoons of the marmalade, the water, and soy sauce. Brush some of the marmalade-soy sauce mixture onto shrimp and pineapple.
2. Place skewers on the rack of an uncovered grill directly over medium heat. Grill for 8 to 10 minutes, turning once, until shrimp are opaque and pineapple is heated through. Remove from heat; cover to keep warm.
3. Return remaining marmalade-soy sauce mixture to saucepan and bring to a rolling boil. Heat rice according to package directions. Transfer rice to a serving bowl; stir in remaining 2 tablespoons marmalade and the cilantro.
4. Serve skewers with rice and the marmalade-soy sauce mixture.
From the Test Kitchen*Tip:•Soak wooden skewers in water for 30 minutes before threading with food to prevent them from burning on the grill, or use metal skewers.
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