Thread shrimp, green peppers and pineapple onto skewers then baste with some spicy-sweet BBQ sauce. But only if you want amazing kabobs in 20 minutes.
What do I need ?
Original recipe yields 4 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.
3/4 lb. (340 g) uncooked large shrimp, peeled with tails left on, deveined
2 red onions, each cut into 8 wedges
2 green peppers, cut into 1-inch pieces
3 cups fresh pineapple chunks (1 inch)
1/2 cup Bull's-Eye Honey Garlic Bonanza Barbecue Sauce
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How do I make it ?
Heat greased barbecue to medium-high heat.
Thread shrimp onto 8 skewers alternately with vegetables and pineapple.
Grill 5 to 10 min. or until shrimp turn pink, turning occasionally and brushing with barbecue sauce for the last 2 min.
Kraft Kitchen Tips!
Serve over hot cooked rice.
Use Your Broiler
Assemble kabobs as directed. Place on rack of broiler pan. Broil, 3 to 5 inches from heat, 5 to 10 min. or until shrimp turn pink, turning occasionally and brushing with barbecue sauce for the last 2 min.
If using wooden skewers soak them in water first to prevent them from burning.
Calories From Fat
% Daily Value
Fat 2 g
Saturated fat 0 g
Cholesterol 170 mg
Sodium 550 mg
Carbohydrate 40 g
Fibre 4 g
Sugars 29 g
Protein 23 g
4 servings, 2 kabobs (333 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.