These weeknight-easy skewers marry gently spiced shrimp with juicy pineapple. Serve with rice and a fresh lettuce salad.

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Ingredients

Directions

  • Peel and devein shrimp. Set aside. Cut pineapple crosswise into 4 slices; core, if desired, and cut each slice into quarters to make 16 small wedges. Thread shrimp and pineapple onto skewers. In a small saucepan, heat and stir preserves, orange juice, pumpkin pie spice and cumin until warmed through. Brush mixture onto kabobs.

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  • Grill, covered, on a well-greased rack directly over medium heat for 8 to 10 minutes, turning once, until shrimp are opaque and pineapple is heated through.

Nutrition Facts

214 calories; 1 g total fat; 183 mg cholesterol; 143 mg sodium. 30 g carbohydrates; 24 g protein;

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