18large shrimp, peeled & deveined (21-30 count or larger)
12fresh pineapple pieces, cut 1 inch chunks
6wooden 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 10 minutes. Don't leave it longer because it can break down the shrimp.
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!
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. It's 183 calories for three skewers and 61 calories a skewer.This recipe also works great as an appetizer and even served cold.To make this gluten-free use a gluten-free soy sauce.