Grilled Shrimp Pineapple Kabobs with Soy Ginger Marinade
These grilled shrimp pineapple kabobs combine juicy shrimp, caramelized pineapple, and a zingy soy ginger marinade for a flavorful and healthy main course. Perfect for weeknight dinners or summer gatherings!
Ingredients
- 2 (12 oz) packages raw shrimp, peeled
- 3 cups diced pineapple
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 1 tablespoon grated fresh ginger
- 1 tablespoon sesame oil
- 1 juice of one lime
- 2 green onions, sliced (optional)
- 1 1/2 cups quinoa (uncooked)
- 1 15-oz can coconut milk (unsweetened)
- 1 cup water
- 1/2 teaspoon salt
- Optional: Additional veggies for grilling (asparagus, zucchini, mushrooms, etc.)
Instructions
- Preheat your grill over high heat to ensure even cooking and a good sear.
- In a medium saucepan, combine the quinoa, coconut milk, water, and salt. Bring to a boil, then reduce heat to low, cover, and let simmer for 15-20 minutes, or until all liquid is absorbed.
- While the quinoa cooks, whisk together the soy sauce, honey, ginger, sesame oil, lime juice, and green onions in a large bowl.
- Add the shrimp and diced pineapple to the marinade, tossing until everything is well coated. Let sit for 5 minutes.
- Thread shrimp and pineapple pieces onto metal skewers, alternating for a balanced presentation.
- Grill skewers for 3-4 minutes on each side, until the pineapple begins to caramelize and shrimp is pink and opaque.
- To serve, spoon the quinoa onto plates, top with the grilled kabobs, and add a squeeze of fresh lime juice. Enjoy with your choice of grilled vegetables for a complete meal.
Notes
Use fresh pineapple for best caramelization. Avoid over-marinating shrimp to prevent mushiness. Store leftovers airtight for up to 3 days.