Pineapple Shrimp Skewers

Updated 7-14-10 with pictures!!

Wouldn’t you know it?!  I finally make a recipe that will photograph beautifully and my camera battery is dead.  Seriously, these skewers turned out gorgeous!  They were a little time-consuming because of threading everything onto the skewers, but so worth it to me!  Tim, on the other hand, didn’t think it was so worth it and asked that I take the same ingredients and use them in a stir fry next time.  Quicker and easier.  I like the way he thinks. 🙂

Pineapple Shrimp Skewers

Heavily adapted from Milk and Honey


  • 1/2  cup  fresh orange juice
  • 2  tablespoons  minced green onions
  • 1-2 cloves of garlic, minced
  • 1  tablespoon  minced peeled fresh ginger (I used 1 teaspoon ginger powder)
  • 1  tablespoon  minced fresh cilantro (I used 1 tsp dried)
  • 2  tablespoons  rice vinegar
  • 2  tablespoons  low-sodium soy sauce
  • 1  tablespoon  vegetable oil
  • 2  teaspoons  grated orange rind (I omitted)
  • 1  minced hot red chile pepper (I substituted some red pepper flakes.)
  • 1  pound  large shrimp, peeled and deveined
  • 3/4 cup fresh pineapple chunks {I used canned pineapple and reserved the juice}
  • 1 bell pepper
  • 1 onion
  • Cooking spray


  1. Update 7-14-10:  Soak bamboo skewers in the reserved juice from can of pineapple chunks.
  2. Combine first 9 ingredients in a bowl. In a separate bowl, add shrimp and pour in half the marinade; tossing to coat. Cover and marinate in refrigerator 15 minutes. Reserve remaining marinade.
  3. Chop pineapple, bell pepper, and onion into similar sized chunks.
  4. Remove shrimp from dish, discard shrimp marinade. Thread shrimp, pineapple and veggie chunks alternately onto each (8-inch) skewers.
  5. Heat large grill pan coated with cooking spray over medium-high heat. Cook skewers 4 minutes on each side or until done, basting with reserved marinade.

Serve over rice.

1 Comment (+add yours?)

  1. Trackback: Menu 7-11-10 « EASY AS PIE!

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