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RECIPES

Grilled Teriyaki Shrimp and Pineapple Skewers

 

These savory-sweet shrimp skewers are easy to make and cook in just a few minutes. They are perfect for summer weeknights or weekend dinner parties. Prep the sauce ahead of time for an even faster dinner. I prefer to use jumbo shrimp (21-25 per pound), however, use what you have on hand.

These grilled Teriyaki Shrimp and Pineapple Skewers are so easy to make and great for a weeknight dinner! Juicy shrimp and sweet chunks of fresh pineapple are glazed with a simple homemade teriyaki sauce. They’ll be on the table in 30 minutes or less!

Fire up the grill for Grilled Pineapple Shrimp Teriyaki Kabobs with a homemade pineapple teriyaki sauce and grilled pineapple.

 

Ingredients:

Sauce:

  • 1/3 cup water
  • 2 tablespoons soy sauce
  • 2 tablespoons brown sugar
  • 1 teaspoon honey
  • 1 teaspoon grated fresh garlic
  • 1 teaspoon grated fresh ginger
  • 1 pound jumbo shrimp
  • 1/2 fresh pineapple, cored and cut into 1 1/2-inch piece
  • skewers
  • 2 tablespoons minced fresh cilantro (optional)
  • 1 tablespoon toasted sesame seeds (optional)

 

Directions:

  1. Combine water, soy sauce, brown sugar, honey, garlic, and ginger in a small saucepan and bring to a boil over medium-high heat.
  2. Reduce heat to medium-low and simmer until sauce has reduced and thickened slightly, 8 to 10 minutes.
  3. Preheat an outdoor grill for medium-high heat and lightly oil grate.
  4. Thread shrimp and pineapple alternately onto skewers and place on a platter.
  5. Arrange skewers on the hot grate.
  6. Grill 2 to 3 minutes per side, or until shrimp is opaque and cooked through.
  7. Turn grill to low heat and brush sauce on both sides of skewers.
  8. Transfer to a serving platter and sprinkle with cilantro and sesame seeds.

 

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KETO

Chewy Keto Chocolate Cookies Recipe

 

 

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RECIPES

Crunchy Chicken Fingers Recipe

 

Chicken fingers with crunchy chip coating. Great with bbq sauce. My 3 year old helps crush the chips. Very easy to make!

Prep: 10 mins
Cook: 20 mins
Total: 30 mins
Servings: 6
Yield: 6 servings

INGREDIENTS

 

DIRECTIONS

  • Preheat oven to 400 degrees F (200 degrees C).

  • Mix egg beat and milk in a shallow dish or bowl; place crushed chips in a separate shallow dish or bowl. Dip chicken first in egg mixture, then in crushed chips to coat. Place coated chicken on an ungreased cookie sheet.

  • Bake in preheated oven for 10 minutes; turn sides and bake for another 10 minutes.

     

Nutrition Facts

474.5 calories; protein 42.1g 84% DV; carbohydrates 37.8g 12% DV; fat 17g 26% DV; cholesterol 151.5mg 51% DV; sodium 365.9mg 15% DV.
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RECIPES

Grilled Cassava Flour Pizza Crust

 

Grilled paleo pizza that is super fun and an interactive meal. Top with your favorite toppings.

Prep: 15 mins
Cook: 7 mins
Additional: 5 mins
Total: 27 mins
Servings: 4
Yield: 4 4-inch pizza crusts

INGREDIENTS

 

DIRECTIONS

  • Preheat grill for medium heat and lightly grease the grate.

  • Mix water, coconut sugar, and yeast in a measuring cup until well combined. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes. Add avocado oil, salt, and Italian seasoning; stir well.

  • Combine cassava flour, arrowroot powder, and gelatin in a bowl. Pour in yeast mixture; stir with a wooden spoon until well combined. Add more cassava flour as needed, 1 tablespoon at a time, until a dough forms.

  • Divide dough into 4 equal portions; knead and shape into balls. Dust a piece of parchment paper with arrowroot powder; place 1 dough ball on top and generously dust the top. Cover with another piece of parchment paper; roll out into a 4-inch pizza crust. Repeat this step with remaining dough balls.

  • Remove top parchment paper. Grease top of each crust with coconut cooking spray; flip and place crusts on the grill, greased-size down. Cook until golden brown, about 7 minutes.

     

Nutrition Facts

150.1 calories; protein 0.7g 1% DV; carbohydrates 32.2g 10% DV; fat 2.1g 3% DV; cholesterolmg; sodium 296.4mg 12% DV.
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