Main dishes

BBQ Shrimp & Pineapple Kabobs

(35)

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photo by:

kraft

LOOOVVED IT

posted by

a cook

on 2/15/2009

time

prep:

10 min

total:

16 min

servings

total:

2 servings, one kabob each

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What You Need

large shrimp (1/4 lb.), peeled, deveined

chunks fresh pineapple (1-1/2 inch)

squares green pepper (1-1/2 inch)

wedges onion (1-inch wide)

1/4

cup KRAFT Teriyaki Sesame Ginger Barbecue Sauce

Make It

PREHEAT grill to medium-high heat. Using four long wooden skewers, place two skewers, side-by-side on clean work surface.

THREAD shrimp onto each set of two parallel skewers alternately with the pineapple, peppers and onions. (You will have two kabobs.)

GRILL kabobs 4 to 6 min. or until shrimp turn pink, turning and brushing occasionally with the barbecue sauce. Serve over hot cooked rice.

Kraft Kitchens Tips

Substitute

Substitute boneless skinless chicken breasts, cut into 1-inch pieces, for the shrimp.

Substitute

Prepare as directed, using KRAFT THICK 'N SPICY Brown Sugar Barbecue Sauce mixed with 1/8 tsp. ground ginger.

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dublinyourfunn

posted:5/24/2009

Definitely looking forward to trying this .. it looks so fresh and healthy and perfect for summer.

iceprincess10186

posted:5/14/2009

The shrimp and bbq sauce was an interesting combination.

a cook

posted:2/15/2009

LOOOVVED IT

NicoleN

posted:9/5/2008

Delicious. Did not use peppers or onions, only shrimp and pineapple. The sauce was very good. We will definately be having this alot. Served on top of a salad instead of rice. Super easy.

lbs1955

posted:8/2/2008

Used red peppers and red onion. The pineapple is great with shrimp.

frogstar1109

posted:7/30/2008

Looks yummy! It's on my to do list! : )

byingtjs

posted:7/25/2008

I really enjoyed the flavor!

moneytalks3

posted:6/25/2008

I made it for Father's Day and the "father" loved it. The tangy of the barbecue sauce and the sweet of the grilled pineapple was very good. Another bonus was the "low fat" angle of the recipe.

mee11

posted:6/24/2008

The Kabobs were good. Vegetables were not fully cooked but we like the crunch. The rice was a bit dry without much sauce from the Kabobs. Needs a sauce for the rice. Any Ideas out there????

a cook

posted:6/17/2008

I've made kabobs for years, and some of the ingredients whirl around the skewer while trying to turn them over. The most clever part of this recipe is using two skewers! Now why didn't I think of that? And I'm surprised no one mentioned it in the other reviews.