I’ve always loved the way a sweet fruit has the ability to turn into a savory dish once it hangs for a few minutes on a hot grill in the summer time. Caramelizing sugars in the fruit with a little heat gives them a whole new dimension of flavor that makes them main course ready! Here’s a fresh and fast dinner that’s perfect for any night of the week and light enough for the hottest summer days. Here’s my recipe for Orange Ginger Shrimp and Pineapple Kabobs.
24 jumbo shrimp, cleaned with the tails on (I just think it looks pretty but if you like to leave ’em off, feel free!)
18 1-inch pieces of pineapple
4 scallions cut into 1-2 inch pieces
1 cup Orange Ginger Sauce (I use a local fish markets that I absolutely love, love, love but feel free use your favorite recipe. More power to you!)
Soak 6 wooden skewers in water for about 10 minutes. On each skewer place a shrimp, scallion, pineapple, and repeat until you have 4 pieces of shrimp and 3 of each scallion and pineapple on each skewer.
Heat your grill to medium heat. Drizzle the skewers with EVOO and transfer to the grill. Cover and cook for 3-4 minutes. Flip and glaze liberally with 1/2 the orange ginger sauce. Cover and cook another 3-4 minutes.
Remove from the heat and serve immediately with remaining orange ginger sauce.
My husband isn’t the biggest fan of pineapple on the grill but by adding the tangy scallions and glazing with a ginger based sauce, the balance of sweet and sour combines so harmoniously that he was headed back for seconds! I think these would also make a great summer appetizer on mini skewers with only one piece of shrimp, scallion, and pineapple. How cute, right?! 🙂
Have a happy, healthy dinner until next time!
Stephanie a.k.a. The Foodetarian