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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
  • 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.
Nutrition Benefit: reduce inflammation, stress reduction, better digestion, better mental clarity, better sleep, body repair, boost immune system, boost self confidence, consistent energy, minimize headaches, promote eye health
Category: appetizers/snacks, fish/seafood, dairy-free, gluten-free