Grilled charred shrimp and pineapple. Is your mouth watering yet? Add tropical fruit, thread onto skewers and baste with a tangy sweet and sour sauce. Serve on a bed of hot rice and transport yourself to beautiful Hawaii.
1 T soy sauce
1 T rice vinegar
1 6-oz. can pineapple juice
¼ t ground ginger
1 t finely minced garlic
1/3 cup light brown sugar
1 T cornstarch
1 medium red onion
1 red bell pepper
1 green bell pepper
1 cup fresh pineapple, cut into 1-inch chunks
1 lb. extra large raw shrimp, peeled and deveined
1 cup fresh mango peeled and cut into 1-inch chunks
Combine soy sauce, vinegar, juice, ginger garlic, sugar and cornstarch in a saucepan. Cook over medium heat until mixture comes to a boil and thickens. Stir frequently and set aside.
Cut onion and peppers into 1-inch squares. Alternate pineapple, shrimp, mango, onions and peppers onto metal skewers. Place in a glass baking dish. Brush with sauce.
Preheat broiler. Lightly brush peanut (or vegetable) oil on rack of broiler pan. Set kabobs on rack. Broil, about 3 inches from heat, for 3 minutes. Turn over and brush with sauce. (Discard remainder of sauce.) Continue broiling until shrimp turn opaque, about 3 minutes. Serve on a bed of rice.
Kabobs can also be cooked on your outdoor grill over medium heat.
Photographer Bill Brady