Sweet & Sour Pineapple Shrimp Skewers
Del Monte® Pineapple Chunks, marinated shrimp and crisp bell peppers are threaded onto skewers and drizzled with a sweet and tangy marinade.
Yield 10 Servings (2 skewers each with 4 shrimp totalling 2 1/4 oz)
| Ingredient | Measure |
|---|---|
| Del Monte® Pineapple Chunks in 100% Juice, drained | 60 pieces |
| Del Monte® Pineapple Juice, reserved | 3/4 cup |
| College Inn® Roasted Chicken Broth | 3/4 cup |
| Rice Vinegar | 1/4 cup |
| Ketchup | 1/4 cup |
| Soy Sauce | 2 Tbsp |
| Garlic Powder | 1/2 tsp |
| Pure Cane Sugar | 1/2 cup |
| Cornstarch | 1 Tbsp |
| Shrimp, 26/30 ct, raw, P&D | 1 1/2 lbs |
| Red or Green Bell Pepper, 1/2" cubed | 1 each |
| 7" Bamboo Skewers | 20 each |
TIP
Add some crushed red pepper to the glaze for a punch of heat.
Based on your menu pricing and expected portions these skewers are best made with X-large 26/30 count shrimp per pound. You could also use slightly smaller large 31/35 count shrimp per pound.
Directions:
Pineapple Sweet & Sour Grilling Glaze
- In a saucepan, combine and whisk reserved pineapple juice. chicken broth, rice vinegar, ketchup, soy sauce, garlic powder and. sugar. Bring to a boil and simmer.
- In a small bowl combine and dissolve cornstarch in an equal amount of pineapple juice. Scrape bowl with a small rubber spatula.
- While stirring the ingredients in the sauce pan, pour in the cornstarch slurry removing all of it with the spatula. Whisk until all the ingredients have dissolved and it becomes clear and thickens to a slightly syrupy consistency.
- Hold at room temperature for service.
Pineapple Shrimp Skewers
- Preheat the grill, or broiler to medium-high.
- Place the shrimp, pepper cubes and drained pineapple chunks in a bowl and pour half the glaze over them. Toss to coat well and let them sit in the glaze to marinade for 10-15 minutes.
- For each skewer thread a pineapple chunk and bell pepper onto the skewer, alternate a shrimp going through the tail and thickest part, then additional pineapple and pepper, a second shrimp and then a final pair of pineapple and pepper. Discard the glaze used to marinate.
- For each order place 2 skewers on the preheated oiled grill or broiler and cook for 3-4 minutes on each side, or until the shrimp is cooked through and pink.
- Brush the skewers with clean reserved glaze every few minutes until they're cooked and to your desired level of char or caramelization.
- Serve 2 skewers hot off the grill over rice with additional glaze drizzled to season rice.
Pineapple Sweet & Sour Grilling Glaze
- In a saucepan, combine and whisk reserved pineapple juice. chicken broth, rice vinegar, ketchup, soy sauce, garlic powder and. sugar. Bring to a boil and simmer.
- In a small bowl combine and dissolve cornstarch in an equal amount of pineapple juice. Scrape bowl with a small rubber spatula.
- While stirring the ingredients in the sauce pan, pour in the cornstarch slurry removing all of it with the spatula. Whisk until all the ingredients have dissolved and it becomes clear and thickens to a slightly syrupy consistency.
- Hold at room temperature for service.
Pineapple Shrimp Skewers
- Preheat the grill, or broiler to medium-high.
- Place the shrimp, pepper cubes and drained pineapple chunks in a bowl and pour half the glaze over them. Toss to coat well and let them sit in the glaze to marinade for 10-15 minutes.
- For each skewer thread a pineapple chunk and bell pepper onto the skewer, alternate a shrimp going through the tail and thickest part, then additional pineapple and pepper, a second shrimp and then a final pair of pineapple and pepper. Discard the glaze used to marinate.
- For each order place 2 skewers on the preheated oiled grill or broiler and cook for 3-4 minutes on each side, or until the shrimp is cooked through and pink.
- Brush the skewers with clean reserved glaze every few minutes until they're cooked and to your desired level of char or caramelization.
- Serve 2 skewers hot off the grill over rice with additional glaze drizzled to season rice.
