For the kebabs:
For the glaze:
- 16 wooden skewers, soaked in hot water for 30 minutes
- 1 pound uncooked shrimp, peeled and deveined
- 1 large green bell pepper, cut into 1 inch chunks
- 1 large red bell pepper, cut into 1 inch chunks
- 1 large bunch green onions, roots just trimmed and cut into 3 inch pieces from the root end
- 1 pound fresh pineapple, cut into 1-2 inch chunks (you can cheat and buy these, you know)
For the glaze:
- ½ cup pineapple juice
- 1 (10.1 ounce) bottle of Thai Sweet Chili Sauce, about 1 1/3 cups (Trader Joe’s®) brand is great)
- 1 Tablespoon hoisin sauce
INSTRUCTIONS:
- Preheat your grill (or grill pan) to medium heat.
- Make the glaze by combining the pineapple juice, sweet chili sauce and hoisin in a saucepan and bringing it up to a boil. Turn off the heat, stir and leave it sit until you are ready to glaze the skewers.
- Thread the shrimp, bell peppers, green onions and pineapple onto 2 skewers held closely together (to make 7-8 total kebabs) to keep them steady. I aim for three large shrimp per skewer.
- Place the kebabs on the grill and cook for 5 minutes, turning several times, until the veggies, pineapple and shrimp are almost cooked. Baste with the glaze and continue cooking for 5-8 more minutes, basting some more glaze on one more time.
- Serve on a platter with Coconut Rice.
Source: A Table At Robert Ridge
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