Grilled Thai Shrimp Kabobs
Shrimp, pineapple and tomatoes are combined for a colorful barbecue treat.
- ½ cup mango chutney
- ⅓ cup reduced-sodium soy sauce
- ½ tsp bottled minced garlic
- ¼ cup vegetable oil
- 1 (8-oz) can pineapple chunks, drained and juice reserved
- 1 lb peeled and deveined shrimp, divided
- ½ pint grape tomatoes, divided
- Cooking spray
Combine the chutney, soy sauce, garlic, vegetable oil, and reserved pineapple juice in a blender container and blend until the marinade is smooth.
Transfer half the marinade to a large resealable plastic bag. Add shrimp; turn to coat with the marinade. Set aside in the refrigerator until ready to grill.
Pour remaining marinade in a small serving bowl or gravy boat, and set aside. (Make sure you only set aside marinade that has not touched the raw shrimp!)
When ready to cook, coat the grill rack with cooking spray. Prepare the grill to medium-high heat. Drain and discard the marinade from the shrimp.
Onto 4 barbecue skewers, spear equal portions of pineapple chunks, tomatoes, and shrimp. Place kabobs on hot grill and cook for 3 minutes on each side, or until shrimp is pink.
Serve extra marinade for dipping.
- Look for mango chutney in the international/Asian foods section of your market. If you cannot find it, you can substitute ½ cup of peach preserves with ½ teaspoon curry.
Submit!
