6 wooden skewers, soaked in water for at least 30 mins
Instructions
1. Lay out the shrimp and pineapple on a cutting
board
2. In a large and strong zipper plastic bag, mix
the soy sauce, balsamic vinegar, honey, and
pepper.
3. Either add the shrimp and pineapple to the bag
now, or thread them on the skewers and put
everything in the bag (just depends on how you
want to do it! I put just the shrimp and pineapple
in the bag and skewered them later).
4. Allow the bag to marinade in the fridge for one
hour.
5. When ready to cook, heat the grill to medium
heat.
6. Remove kabobs (or go ahead and thread your
shrimp and pineapple now) from bag and grill for
5-8 mins or until shrimp start to curl and turn
pink. Flip once. Do not overcook!
Originally Submitted
9/14/2016
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