Bbq Shrimp Ham Pineapple Skewers Recipes

PINEAPPLE & BBQ SHRIMP KABOBS

Steps:

• Heat grill to medium-high heat.
• Thread half each of the shrimp, pineapple and vegetables alternately on 2 parallel skewers. Repeat with remaining ingredients and additional skewers to form 2 kabobs.
• Grill 4 to 6 min. or until shrimp turn pink, turning and brushing occasionally with barbecue sauce.

GRILLED TERIYAKI SHRIMP AND PINEAPPLE SKEWERS

Steps:

• Combine water, soy sauce, brown sugar, honey, garlic, and ginger in a small saucepan and bring to a boil over medium-high heat. Reduce heat to medium-low and simmer until sauce has reduced and thickened slightly, 8 to 10 minutes.
• Preheat an outdoor grill for medium-high heat and lightly oil grate. Thread shrimp and pineapple alternately onto skewers and place on a platter.
• Arrange skewers on the hot grate. Grill 2 to 3 minutes per side, or until shrimp is opaque and cooked through. Turn grill to low heat and brush sauce on both sides of skewers. Transfer to a serving platter and sprinkle with cilantro and sesame seeds.

HAM AND PINEAPPLE KABOBS

Steps:

• Preheat grill for high heat.
• In a medium bowl, mix together brown sugar, vinegar, vegetable oil, and mustard. Thread ham and pineapple chunks alternately onto skewers.
• Lightly oil grill grate. Place skewers on the prepared grill, and brush liberally with the brown sugar mixture. Cook for 6 to 8 minutes, turning frequently and basting often. Serve when heated through and richly glazed.

BBQ SHRIMP, HAM & PINEAPPLE SKEWERS

Steps:

• Preheat grill to medium-high heat. Cut bottom and top off pineapple, then cut off peel; discard. Cut pineapple lengthwise into thirds; remove cores. Cut each pineapple piece crosswise into four 1-inch wedges; set aside. Tightly roll up each ham slice; cut crosswise in half.
• Thread 1 pineapple wedge, 1 ham piece, 4 shrimp, second ham piece and second pineapple wedge onto each of six 10-inch wooden skewers. Place on grill; brush with half of the barbecue sauce.
• Grill 10 to 12 min. or until shrimp turn pink and pineapple is golden brown, turning occasionally and brushing with the remaining barbecue sauce.

SWEET CHILI SHRIMP AND PINEAPPLE SKEWERS:

Steps:

• If you're using wooden skewers, make sure to pre-soak them in water for at least 1 hour
• Preheat a grill over medium heat (350º-400ºF)
• Mix the sweet chili sauce, lime juice, cilantro and sea salt together in a medium bowl.
• Thread the shrimp, pineapple, red onions and peppers onto the skewers alternating the red and green peppers as you go. Use two shrimp per skewer with veggies in between and on the outside of each shrimp.
• Brush skewers with half the marinade and let sit for 5 minutes.
• Place the skewers on the grill, and grill for 4-5 minutes per side, or until the shrimp is pink and cooked through. Brush the skewers with the remaining chili sauce as they cook.

BEST BBQ SHRIMP EVER

Steps:

• Whisk together the canola oil, hot pepper sauce, garlic, chili sauce, lemon juice, and oregano in a large glass or ceramic bowl. Add the shrimp and toss to evenly coat. Cover the bowl with plastic wrap, and marinate in the refrigerator 1 hour.
• Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
• Remove the shrimp from the marinade, and shake off excess. Discard the remaining marinade. Thread about 4 shrimp onto each skewer.
• Cook on the preheated grill until pink on the outside and no longer translucent in the center, about 3 minutes per side.

SHRIMP-AND-PINEAPPLE SKEWERS

Steps:

• Soak 8 to 10 wooden skewers in water, 15 minutes. Heat a grill or grill pan to medium-high. Clean and lightly oil hot grill. Whisk together honey, soy sauce, and vinegar. Reserve half the sauce for serving.
• Thread shrimp, pineapple, and scallions onto skewers. Grill until shrimp begin to turn opaque, 2 minutes. Brush with sauce, flip, and brush again. Grill until shrimp are opaque throughout and pineapple and scallions are lightly charred, about 3 minutes. Serve with reserved sauce.