Shrimp & Pineapple Skewers

I can't think of a more summer dinner than shrimp and pineapple cooked on skewers over the grill.  The flavor on these were so good and it's a very simple dish.  Perfect for an August evening when all you want to do is have a delicious dinner without a whole lot of effort.  

While you're cutting up ingredients, soak eight to ten wooden skewers in water for around 15 minutes. Cut 2 bunches of scallions into 2 inch pieces.

Cut 1/2 pineapple into 1 1/2 inch pieces. 

You'll need around a pound of jumbo shrimp peeled with tails left on.

Heat grill to medium high and lightly oil the hot grill.  Whisk together honey, soy sauce, and vinegar.  Reserve half the sauce for serving.

Thread shrimp, pineapple, and scallions on the skewers.  

Brush with sauce and grill until shrimp begin to turn opaque.  Brush again with the sauce and flip and cook for another 2 minutes or so.  Pineapple and scallions will be lightly charred when done.

Serve with reserved sauce.  We ate this with corn on the cob and it was the ultimate summer dinner.  The soy sauce marinade was awesome and could be easily used in other dishes, so if you want to make extra I'm sure you'll find a use. Enjoy!

Shrimp & Pineapple Skewers

Serves 4

Adapted from Everyday Food Magazine

vegetable oil for grilling

6 tablespoons of honey

3 tablespoons low-sodium soy sauce

3 tablespoons rice vinegar (I used cider vinegar)

1 pound large to jumbo shrimp, peeled with tails

1/2 pineapple, cut into 1 1/2 inch pieces

2 bunches scallions cut into 2 inch pieces

8-10 skewers

Soak eight to ten wooden skewers in water for around 15 minutes. 

Cut 2 bunches of scallions into 2 inch pieces.

Cut 1/2 pineapple into 1 1/2 inch pieces. 

Heat grill to medium high and lightly oil the hot grill.  

Whisk together honey, soy sauce, and vinegar.  

Reserve half the sauce for serving.

Brush with sauce and grill until shrimp begin to turn opaque.  

Brush again with the sauce and flip and cook for another 2 minutes or so.  

Serve with reserved sauce and eat up! 

Chicken Kebab Lettuce Wraps

I have subscribed to a lot of cooking magazines, and I will say I look forward to checking my mail even more than normal when it's the time of the month that they all arrive.  One of my favorites is Everyday Food, I've posted many of the adventures on here that were ideas from the magazine, including this one.  The thing I like most about the magazine is how diverse it is.  It has everything from creamy pasta dishes, ice cream, cake, to lettuce wraps.  All including nutritional information at the bottom of every recipe so you know exactly what you're eating.  Couldn't really ask for more! 

Soak 8 wooden skewers in water for around 15 minutes.  Heat the grill to medium high.  You can also use an oven, set to 350 degrees F.  Clean and lightly oil the hot grill.  Slice 1/4 small red onion and soak in warm water for 10 minutes.

Using your hands combine grated onion, chicken, garlic, chopped mint and feta with salt and pepper to taste.  I choose not to add the feta cheese due to my issues with dairy, not because I don't enjoy cheese, just wanted to make that very important point clear :)

Divide mixture into 8 portions, form around the skewers and brush with oil.  

Grill until cooked through, around 12 minutes, flipping once.

While the chicken is cooking drain sliced onion and toss with oil, whole mint leaves, tomatoes, vinegar, and season with salt and pepper. 

Serve kebabs in lettuce leaves, topped with onion salad.  This is a great summer night dinner, simple, fast and delicious.  Any reason to use the grill this time of year is a good reason!  Plus, two of these bad boys equal about 450 calories, you will feel full but still be able to run around and enjoy the rest of the summer night!  Enjoy :)

Chicken Kebab Lettuce Wraps

Serves 4

Adapted from Everyday Food

2 tablespoons olive oil, plus more for the grill

1/2 small red onion, half thinly sliced, half grated

1 1/4 pound ground chicken

1 garlic clove, minced

1 cup mint leaves, half chopped

2 oz feta cheese crumbled

coast salt and ground pepper to taste

1 cup grape tomatoes

2 tablespoons red wine vinegar

2 heads butter lettuce, trimmed and leaves separated

Soak 8 wooden skewers in water for 15 minutes.

Heat grill or oven to medium high or 350 degrees F.

Clean and lightly oil hot grill.

Soak sliced onion in water water for 10 minutes.

Using your hands combine grated onion, chicken, garlic, chopped mint, feta, salt and pepper to taste.

Divide mixture into 8 portions and form around the skewers.

Brush with olive oil and grill until cooked through, around 12 minutes.

Drain sliced onion and toss with 1 tablespoon of olive oil, whole mint leaves, tomatoes, and vinegar.

Season with salt and pepper.

Serve kebabs in lettuce leaves topped with onion salad.