Ingredients Jump to Instructions ↓

  1. 1 lb 454g / 16oz Tails-on shelled large shrimp

  2. 1/2 lb 227g / 8oz Scallops

  3. 1 lb 454g / 16oz Red pepper - cut into 1 lb 454g / 16oz Green pepper - cut into 1" pieces (medium)

  4. 12 Fresh pineapple wedges - (2" ea)

  5. 1/2 cup 118ml Rice vinegar

  6. 2 teaspoons 10ml Sesame oil

  7. 2 teaspoons 10ml Minced ginger

  8. 3 tablespoons 45ml Lite soy sauce

Instructions Jump to Ingredients ↑

  1. If using wooden skewers, soak 6 of them in warm water for 15 minutes. This prevents the skewers from catching on fire while the kabobs cook. Then thread the shrimp, scallops, peppers, and pineapple on the skewers.

  2. Prepare an outside grill with an oiled rack set 4 inches above the heat source. Combine all remaining ingredients for the basting sauce. Place the skewers on the grill and baste with some of the sauce. Grill kabobs for about 5 to 6 minutes total, turning and basting with the sauce while grilling. Heat remaining basting sauce until warm and serve on the side.

  3. This recipe yields 6 servings. Serving size: 3 to 4 ounces seafood plus fruit and vegetables.

  4. Exchanges Per Serving: 1/2 Fruit, 1 Vegetable, 2 Very Lean Meat.

  5. Nutrition Facts: Calories 123; Calories from fat 20; Total fat 2 g; Saturated Fat 0g; Cholesterol 118mg; Sodium 403mg; Carbohydrate 10g; Dietary fiber 1g; Sugars 7g; Protein 17g.


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