Hawaiian Shrimp Kabobs
Browse the recipe Hawaiian Shrimp Kabobs
Hawaiian Shrimp Kabobs
YIELD Makes 5 servings
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These colorful, low-in-fat kabobs are a perfect choice for easy summer entertaining.
INGREDIENTS
| 1 | can (6 ounces) pineapple juice |
| 1/3 | cup packed brown sugar |
| 4 | teaspoons cornstarch |
| 1 | tablespoon rice vinegar |
| 1 | tablespoon reduced-sodium soy sauce |
| 1 | clove garlic, minced |
| 1/4 | teaspoon ground ginger |
| 1 | medium-size green bell pepper |
| 1 | medium-size red bell pepper |
| 1 | medium onion |
| 1 | cup fresh pineapple chunks |
| 1 | cup fresh mango or papaya chunks (1 mango, peeled, cut into bite-size pieces) |
| 1 | pound raw large shrimp, peeled and deveined |
| 2‑1/2 | cups hot cooked white rice |
| Red onion rings and fresh herb sprigs (optional) | |
PREPARATION:
- For sauce, combine juice, sugar, cornstarch, vinegar, soy sauce, garlic and ginger in saucepan. Cook over medium-high heat until mixture comes to a boil and thickens, stirring frequently; set aside.
- Preheat broiler. Cut peppers and onion into 1-inch squares. Thread peppers, onion, pineapple, mango and shrimp onto 10 metal skewers. Place kabobs in large glass baking dish. Brush reserved sauce over kabobs.
- Spray rack of broiler pan with nonstick cooking spray. Place kabobs on rack. Broil, 3 to 4 inches from heat, 3 minutes. Turn and brush with sauce; discard any remaining sauce. Broil 3 minutes more or until shrimp turn pink and opaque. Serve with rice. Garnish with onion rings and herbs, if desired.
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