Ingredients Jump to Instructions ↓

  1. 1/4 cup each reduced-sodium soy sauce, balsamic vinegar and honey

  2. 1 garlic clove, minced

  3. 1 pound uncooked medium shrimp, peeled and deveined

  4. 1 large green pepper, cut into 1-inch pieces

  5. 1 can (8 ounces) pineapple, chunks, drained

Instructions Jump to Ingredients ↑

  1. In a small bowl, combine the soy sauce, vinegar, honey and garlic. Set aside 1/3 cup. On eight metal or soaked wooden skewers, thread the shrimp, green pepper and pineapple. Place kabobs in a large resealable plastic bag; pour remaining marinade over kabobs. Cover and chill for 1 hour. Cover and chill reserved marinade. Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill, uncovered, over medium heat or broil 4 in. from the heat for 5-8 minutes or until shrimp turn pink; turning and basting frequently with reserved marinade. Yield: 4 servings.


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