Jalapeño Pineapple Shrimp Kabobs

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 servings


  • 1 pound medium shrimp peeled and deveined
  • 2 cups cubed fresh pineapple
  • 1 large jalapeno pepper sliced
  • 1/4 cup coconut aminos
  • 1 tablespoon sesame oil
  • 1 clove garlic minced
  • sea salt and freshly ground black pepper to taste
  • large bamboo skewers or metal


  • DO-AHEAD TIP: If using bamboo skewers, presoak them in water for 30 minutes, to prevent burning on the grill. Preheat grill to MEDIUM.
  • In a large bowl, toss together all ingredients then alternately thread onto large skewers.
  • Place skewers on preheated grill; cook for 5 to 10 minutes per side or until shrimp turn opaque and pineapple cubes are golden.


SERVING SUGGESTION: Serve over Curried Cauli-Rice (process cauliflower in a blender or food processor until it resembles grains of rice; steam “rice” till tender; drain; toss with salt, pepper, curry powder, chopped cilantro and green onions). Add steamed baby carrots and snow peas on the side.
NUTRITION: 191 Calories; 6g Fat (27.1% calories from fat); 23g Protein; 11g Carbohydrate; 1g Dietary Fiber; 173mg Cholesterol; 175mg Sodium. Exchanges: 3 Lean Meat; 0 Vegetable; 1/2 Fruit; 1/2 Fat.
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