INGREDIENTS

  • 18 large shrimppeeled & deveined (21-30 count or larger)(Leave tail on for easy snacking!)
  • 12 fresh pineapple piecescut 1 inch chunks
  • 1/4 cup soy sauce
  • 1/4 cup NOLA Blends Pineapple Infused Balsamic Vinegar
  • 1/4 cup honey
  • 1 teaspoon minced garlic
  • 1/4 teaspoon pepper
  • 6 wooden skewers (soak in water for at least 30 minutes to keep from burning) or used stainless steel skewers if you have them!

    INSTRUCTIONS

    1. Lay out the shrimp and pineapple on a cutting board.
    2. Thread the pineapple and shrimp on the skewers.
    3. In a large mixing bowl, mix the soy sauce, balsamic vinegar, honey and pepper.
    4. Add the skewers into a 9X13 pyrex or baking pan. Pour the marinade around and over the pineapple and shrimp.
    5. Allow them to marinate in the fridge 20 minutes. Don't leave it longer because it can break down the shrimp.
    6. When ready to cook, heat the grill to medium heat.
    7. Remove the kabobs from the pan and grill for 5-8 minutes or until shrimp start to curl and turn pink. Flip once. Do not overcook!
    8. Additionally you can add any color bell pepper or onion to the skewers for more veggies! They taste great mixed together!
    9. Can be served over rice or used to make a rice bowl!