Name: Grilled Chili Shrimp and Pineapple
Yield: 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; 1 pound shrimp (16-20 count, peeled and deveined, thawed if frozen); 2 cups pineapple (cut into 1" pieces); 2 poblano peppers (cut into 2” pieces); 8 wood skewers (soaked in water for at least 1 hour)

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Grilled Chili Shrimp and Pineapple

Servings:

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
1 pound shrimp 16-20 count, peeled and deveined, thawed if frozen
2 cups pineapple cut into 1" pieces
2 poblano peppers cut into 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 in a large, resealable plastic bag.
Add shrimp, pineapple and peppers; let 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 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.