Shrimp and Pineapple Kabobs the Editors of Publications International, Ltd.
Makes 4 servings
|8||ounces medium shrimp, peeled and deveined|
|1/2||cup pineapple juice|
|1/4||teaspoon garlic powder|
|12||chunks canned pineapple|
|1||green bell pepper, cut into 1-inch pieces|
|1/4||cup prepared chili sauce|
- Combine shrimp, juice and garlic powder in bowl; toss to coat. Marinate in refrigerator 30 minutes. Drain shrimp; discard marinade.
- Alternately thread pineapple, pepper and shrimp onto 4 (10-inch) skewers. Brush with chili sauce. Grill, 4 inches from hot coals, 5 minutes or until shrimp are opaque, turning once and basting with chili sauce.
|Serving Size:||1 kabob|
|Saturated Fat||<1 g|
|Total Fat||<1 g|
|Calories from Fat||7 %|
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