Nutrition Facts
Grilled Chili Shrimp and Pineapple
Amount per Serving
Calories
219
% Daily Value*
Fat
4
g
6
%
Saturated Fat
1
g
6
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
1
g
Cholesterol
215
mg
72
%
Sodium
215
mg
9
%
Potassium
222
mg
6
%
Carbohydrates
19
g
6
%
Fiber
2
g
8
%
Sugar
14
g
16
%
Protein
28
g
56
%
Vitamin A
275
IU
6
%
Vitamin C
90
mg
109
%
Calcium
24
mg
2
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Grilled Chili Shrimp and Pineapple
Servings: 4
Ingredients
- 1 tablespoon sesame oil
- 2 tablespoons rice vinegar
- 1 tablespoon honey
- 1 tablespoon chili sauce or sriracha
- 1 tablespoon ginger peeled and minced
- 2 teaspoons garlic minced
- 1/2 teaspoon ground Chinese five spice blend
- 1 pound shrimp 16-20 count, peeled and deveined, thawed if frozen
- 2 cups pineapple cut in 1" pieces
- 2 poblano peppers cut in 2” pieces
- 8 wood skewers soaked in water for at least 1 hour
Instructions
- Combine oil, vinegar, honey, chili sauce, ginger, garlic, and Chinese five spice powder in a large, resealable plastic bag.
- Add shrimp, pineapple and peppers; marinate for 30 minutes.
- Preheat grill or grill pan on high heat.
- Thread shrimp, pineapple and peppers onto skewers; brush marinade on skewers.
- Grill skewers on high heat, about 2 minutes per side, basting again if desired, until shrimp turns pink in color and opaque.
- Note: Because the marinade originally contained raw shrimp, do not baste skewers after cooking is complete or use as a sauce when serving unless you heat marinade to the boiling point in a separate pan.
