Grilled shrimp with crisp-tender peppers and onions, juicy pineapple and a sweet-savoury barbecue sauce: dinner for two is served!
What do I need ?
Original recipe yields 2 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
6 uncooked large shrimp (1/4 lb./115 g), peeled, deveined
6 chunks fresh pineapple (1-1/2 inch)
6 chunks green pepper (1-1/2 inch)
6 wedges onion (1-inch wide)
1/4 cup Kraft Brown Sugar BBQ Sauce
1/8 tsp. ground ginger
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How do I make it ?
Heat barbecue to medium-high heat.
Place 4 long wooden skewers, side-by-side, on clean work surface.
Thread shrimp onto sets of 2 parallel wooden skewers alternately with pineapple, peppers and onions. (You will have 2 kabobs.) Mix barbecue sauce and ginger until well blended.
Grill kabobs 4 to 6 min. or until shrimp turn pink, turning and brushing occasionally with barbecue sauce mixture.
Kraft Kitchen Tips!
Substitute boneless skinless chicken breasts, cut into 1-inch pieces, for the shrimp.
If using metal skewers, use just 1 skewer for each kabob.
Calories From Fat
% Daily Value
Total fat 1 g
Saturated fat 0 g
Cholesterol 85 mg
Sodium 370 mg
Total carbohydrate 23 g
Dietary fibre 2 g
Sugars 18 g
Protein 12 g
2 servings, 1 kabob (130 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.