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.
- 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
- 2 tablespoons minced fresh cilantro (optional)
- 1 tablespoon toasted sesame seeds (optional)
- Combine water, soy sauce, brown sugar, honey, garlic, and ginger in a small saucepan and bring to a boil over medium-high heat.
- Reduce heat to medium-low and simmer until sauce has reduced and thickened slightly, 8 to 10 minutes.
- Preheat an outdoor grill for medium-high heat and lightly oil grate.
- Thread shrimp and pineapple alternately onto skewers and place on a platter.
- Arrange skewers on the hot grate.
- Grill 2 to 3 minutes per side, or until shrimp is opaque and cooked through.
- Turn grill to low heat and brush sauce on both sides of skewers.
- Transfer to a serving platter and sprinkle with cilantro and sesame seeds.
Chewy Keto Chocolate Cookies Recipe
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!
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.
Grilled Cassava Flour Pizza Crust
Grilled paleo pizza that is super fun and an interactive meal. Top with your favorite toppings.
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.