Shrimp & Pineapple Kabobs
B & R Farms Apricot Chutney makes summertime grilling easy. The curry and ginger flavors take a traditional shrimp skewer up several notches. For these kabobs, marinate shrimp, then thread onto skewers with pineapple, onion and peppers for a tasty and memorable BBQ.
Ingredients
1 1/2 pounds large shrimp, peeled and de-veined
3/4 C B & R Farms Apricot Chutney with ¼ C of lemon juice, divided
1 can (20 ounces) pineapple chunks, in juice, drained
1 medium red onion, cut into chunks
2 bell peppers, cut into chunks
Directions
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Place shrimp in large re-sealable plastic bag or glass dish. Add 1/4 cup of the marinade; turn to coat well. Reserve remaining marinade for brushing.
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Refrigerate 30 minutes. Remove shrimp from marinade. Discard any remaining marinade. Alternately thread shrimp, pineapple and vegetables onto 12 skewers.
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Grill over medium heat 6 to 8 minutes or until shrimp turn pink, turning frequently and brushing with reserved 1/2 cup marinade.
Nutritional information
(amount per servings)
Total Calories: 169
Sodium: 775mg
Fat: 1g
Carbohydrates: 21g
Cholesterol: 168mg
Protein: 19g
Fiber: 2g
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