This Grilled Hawaiian Shrimp Kabobs Recipe is easy to put together. They require very few ingredients and work, but their presence can make anyone drool. It’s perfect for the upcoming 4th of July holiday, for the park, or your backyard family gathering.
If using frozen shrimp, place shrimp into a large glass bowl and fill with cold water for the shrimp to thaw. While shrimps are thawing rinse and chop pineapple.
Place nicely and evenly chopped pineapple chunks into a small glass bowl (I use ¾ of pineapple for shrimp kabobs and the rest ½ of pineapple for making pineapple glaze). Set chopped pineapples aside until ready to use.
Rinse shrimp. Season with salt and pepper to taste.
Thread shrimp and pineapple chunks onto bamboo skewers and set aside until ready to grill.
Place ¼ of the pineapple into a food processor. Process for a minute. Transfer the pineapple puree into cheesecloth.
Squeeze the juice out (you should have ½ cup of freshly squeezed juice) into a small pot. Add cornstarch and honey.
Place onto the stove top and bring it to a boil stirring constantly (remove from the stove as soon as you see the first few boiling bubbles, otherwise it will get overboiled).
Heat grill to 350 F (180 C). Place oven mat (I use it to prevent shrimp and pineapple from sticking to the grill rails, it's optional). Place shrimp skewers onto the grill. Grill for 5 minutes.
Flip the skewers over. Using silicon brush glaze the shrimp skewers (use only ½ of the glaze amount and reserve other ½ for the glazing the other side of the skewers). Let it grill for additional 4 minutes.
Remove skewers from the grill and place them with glazed side down. Glaze unglazed side of the skewers.
Serve (mashed potatoes or rice) and enjoy!
Grilled Hawaiian Shrimp Kabobs Recipe https://www.valyastasteofhome.com/grilled-hawaiian-shrimp-kabobs-recipe/