Chipotle Shrimp And Pineapple Kabobs Recipes

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SHRIMP AND PINEAPPLE SKEWERS (CHIPOTLE) RECIPE - (4.4/5)



Shrimp and Pineapple Skewers (Chipotle) Recipe - (4.4/5) image

Provided by á-46330

Number Of Ingredients 7

2 chipotle chiles (from 1 can chipotles in adobo sauce), plus 2 Tbsp adobo sauce
1/4 cup packed brown sugar
2 Tbsp vegetable oil, plus more for grilling
1 lemon
1 pineapple, peeled, cored, and cubed
1 1/4 lb large or extra-large shrimp, peeled and deveined
3 scallions, finely chopped

Steps:

  • Preheat grill to high, direct heat. Put chipotles, adobo sauce, brown sugar, and oil in a blender. Grate in zest from lemon; puree. Halve lemon lengthwise and slice ¼-inch thick. Thread shrimp and pineapple on skewers, finishing each skewer with 1 lemon slice. Mix chipotle puree and scallions in a large shallow bowl, add shrimp-pineapple skewers and rub with chipotle marinade. Grill skewers on oiled grates until shrimp are opaque, flipping once, about 5 minutes total.

GRILLED SHRIMP AND PINEAPPLE KABOBS



Grilled Shrimp and Pineapple Kabobs image

Make and share this Grilled Shrimp and Pineapple Kabobs recipe from Food.com.

Provided by gailanng

Categories     Rice

Time 40m

Yield 4 serving(s)

Number Of Ingredients 8

1 lb uncooked jumbo shrimp
1/2 fresh pineapple
6 tablespoons orange marmalade, divided
1/2 cup water
1 tablespoon soy sauce
couple dashes hot sauce (optional)
1 (6 ounce) box long grain and wild rice blend, prepared according to package directions
1/4 cup snipped fresh cilantro

Steps:

  • In a small saucepan combine 4 tablespoons of the marmalade, water, soy sauce and optional hot sauce; set aside.
  • If skewers are wooden, pre-soak approximately 30 minutes.
  • Cut pineapple into 4 crosswise slices; core and cut each slice in quarters to make 16 small wedges.
  • Peel and devein shrimp.
  • Thread on 4 skewers the shrimp alternating with pineapple wedges. Brush some of the marmalade-soy sauce mixture on shrimp and pineapple.
  • Place skewers on rack of an uncovered grill directly over medium heat. Grill 8 to 10 minutes, turning once, until shrimp are opaque and pineapple is heated through. Remove from heat; cover to keep warm.
  • Heat remaining marmalade-soy sauce mixture and bring to a full boil; remove from heat source.
  • Transfer prepared rice mixture to a serving bowl; stir in remaining 2 tablespoons marmalade and cilantro.
  • Serve kabobs with rice and boiled marmalade-soy sauce mixture.

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