Delight in the tropical flavors of these Teriyaki Shrimp and Pineapple Kebabs, perfect for grilling season and sure to impress your guests.
Ingredients
1/2 cup water
1/4 cup soy sauce
2 tablespoons brown sugar
1 tablespoon honey
2 cloves minced garlic
1 teaspoon grated ginger
1 pound shrimp (peeled and deveined)
1 cup pineapple (cut into chunks)
to taste none fresh cilantro (for garnish)
to taste none sesame seeds (for garnish)
Method
In a small saucepan, combine water, soy sauce, brown sugar, honey, minced garlic, and grated ginger. Bring to a boil over medium-high heat, then reduce to a simmer for 8 to 10 minutes until the sauce thickens slightly.
Preheat your grill to medium-high heat and lightly coat the grates with oil to prevent the skewers from sticking.
On skewers, alternate threading shrimp and juicy pineapple chunks. Arrange the skewers on a platter.
Place the skewers on the hot grill, cooking for 2 to 3 minutes per side until the shrimp become opaque and are cooked through. Lower the grill temperature to low and brush the skewers generously with the teriyaki sauce on both sides.
Once cooked, move the skewers to a serving dish and finish with a garnish of fresh cilantro and a sprinkle of sesame seeds.
