Sweet shrimp and pineapple are marinated to create these amazing Shrimp and Pineapple Kabobs!
When I started Running in a Skirt three years ago, I never could have imagined how big a role food and recipes would end up becoming on my site. I’ve always loved to eat, but my cooking skills came a little later in life.
In fact, once in my twenties, I burned water. Yup, it can be done and this girl did it.
Sometimes I can’t believe how far I’ve come. But with food like this Shrimp and Pineapple kabobs in front of me, the picture becomes clear.
I’ve really love creating recipes like this.
I especially love taking pretty pictures of the food.
There is something so organic in thinking about a recipe and deciding what to put in it.
Making sure it is tasty and EASY.
And then watching the finished product come together.
The final hurrah is placing all the items on the plate just right for that perfect image.
I’m still learning, but it’s a joy to put your heart into something and continually improve.
There was something about these delicious Shrimp and Pineapple kabobs that just had me reflecting on how far I’ve come this year.
Maybe it’s the anniversary of me leaving WLOS that has left me a little reflective today, but sometimes It’s nice to kind of evaluate things. I may not ever have envisioned this life or planned for it. But it is pretty darn awesome.
Thanks for coming along for the ride.
And oh yeah, please try these Shrimp Pineapple Kabobs. They are absolutely totally amazing. The hubs already requested I make them again 🙂
Want more seafood & fish grilling ideas?
Also, check out my grilling page for more easy and healthy outdoor recipes.
- 18 large shrimp pealed & deveined (21-30 count or larger)
- 12 fresh pineapple pieces cut 1 inch to 1 1/2 inch pieces
- 1/4 cup soy sauce
- 1/4 cup balsamic vinegar
- 1/4 honey
- 1 teaspoon minced garlic
- 1/4 teaspoon pepper
- 6 wooden skewers soaked in water for at least 30 minutes
- Lay out the shrimp and pineapple on a cutting board.
- Thread the pineapple and shrimp on the skewers.
- In a large and strong zipper plastic bag, mix the soy sauce, balsamic vinegar, honey and pepper.
- Add the skewers into the bag, careful not to puncture the bag. Mix the marinade around the pineapple and shrimp.
- Allow the bag to marinate in the fridge for one hour.
- When ready to cook, heat the grill to medium heat.
- Remove the kabobs from the bag and grill for 5-8 minutes or until shrimp start to curl and turn pink. Flip once. Do not overcook!
Add an additional hour to your prep time to count for the marinate time.
I used tail on shrimp for pretty pictures, but feel free to remove your tails for easy eating.
You may need to double bag the kabobs to prevent the skewers from poking through the bag.
This served two hungry adults with additional sides.
Tomorrow is my favorite blog day of the week, Fashion Friday. I’m breaking out my favorite accessory of all time, sunflowers!
Is there something in your life that you love but never planned for?