Hawaiian Shrimp and Pineapple Kabobs

Y'all. I got 12,828 page views on my Watermelon-Lime Frosty post last week. Um...What?!? Pretty sure that has never happened before! I'm shocked. And you can tell when I'm surprised because I generally use words I wouldn't normally,  i.e., y'all.

Whoo-wee! That's my news. That's all I have.

Anyway, these babies should be on the menu for your next cook out. Kabobs are always fun and easy so long as you don't mind the skewering part. And this marinate will not disappoint. It's sweet and salty goodness delicately flavors the shrimp, peppers and onions. The pineapple is perfect for a juicy pop of flavor.

Whenever I make kabobs, I make sure to cut all my ingredients first, then separate them into ziplock bags (meat or seafood separate from veggies or fruit) and let them each sit in the marinade for a few hours before skewering and grilling so the flavor can get really infused and concentrated. Serve these outside with some brown rice, cervesa, sunshine, friends, Aerosmith and you are set, my friends. What does Aerosmith have to do with it? Nothing except that if you could see me at this very minute, I am completely rockin' out to "Cryin"on my itunes. Typing a word or two here and there, then hands up in the air, hard core lip-synching, head swaying for a line or two, then back to typing.

I heart Cryin'. It makes me want to work out. Unless Olivia is anywhere in the vicinity.

---Personal story alert---

Olivia chose to cry through part of her nap time the other day, and consequently my yoga video. Downward dog and crying. Boat pose and crying. Warrior and crying. Never was this more annoying than at the end when the yoga lady said:

"Your only job now is to sit and be still. Pay close attention to the sounds and noises around you concentrating only on them and your breath"


---And done---





Mushrooms would be good with this marinade if your into that. Also, chicken can be substituted for the shrimp. But please, for all that is holy, don't leave the pineapple out. These are Hawaiian after all. 


I was a little skittish about the amount of sugar called for in the marinade, but, the majority of it gets discarded after the veggies/meat has soaked up all it can, so I felt a little better about it. The flavor is spot on, so don't mess with it too much.


Hawaiian Shrimp and Pineapple Kabobs
adapted from Grocerybudget101
serves 6

6 tablespoons soy sauce
6 tablespoons brown sugar
4 tablespoons rice vinegar 
2 tablespoons sesame oil
1/2 teaspoons ground ginger
1/2 teaspoon garlic powder
1 lb. medium sized shrimp, peeled and deveined
Fresh pineapple cut into bite sized chunks
2 red bell peppers, cut into bite sized chunks
1 red onion, cut into bit sized chunks
Kosher salt


*Wooden skewers, that have been soaked in water for 30 min. to prevent burning


In a medium sized bowl, mix the soy sauce, brown sugar, rice vinegar, sesame oil, ginger, and garlic powder until combined. Place the cut pieces of red bell pepper, onion, and pineapple in a large ziplock bag and pour half of the marinade over. Seal and toss to coat all the pieces, then store in the refrigerator. Put the shrimp in another large ziplock bag and pour the remaining half of the marinade over and toss to coat and place in the refrigerator. Let veggies and shrimp marinate in the refrigerator for 2-3 hours.


Skewer veggies, pineapple and shrimp on each wooden kabob. Sprinkle with salt.


Lightly oil the grill grate. Grill the kabobs for 8 minutes, turning occasionally, or until shrimp is cooked through.