Pineapple Shrimp Skewers

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With Smoked Tilapia with Cajun Seadog Rub and Slow Smoked Sweet Potato!
Yield: 8 servings


  • 1 cup ketchup.
  • 1/4 cup lite soy sauce.
  • 1/4 cup Sweet Orange Marmalade.
  • 1/4 cup firmly packed brown sugar.
  • 2 teaspoons minced garlic.
  • 1/4 teaspoon ground cinnamon.
  • 1/8 teaspoon curry powder.
  • 1 tablespoon finely chopped cilantro.
  • Cayenne pepper to taste.
  • Olive Oil No­Stick Cooking Spray.
  • 8 12­inch wooden skewers soaked in water for 30 minutes.
  • 24 1­inch square pieces red pepper, (2 to 3).
  • 24 1­inch square pieces of pineapple, fresh or frozen, thawed if frozen.
  • 24 1­inch square pieces green pepper, (2 to 3 peppers).
  • 24 peeled, deveined raw shrimp, tail on (21 to 24 count per pound).


  1. STIR ketchup, soy sauce, orange marmalade, brown sugar, garlic, cinnamon, curry powder, cilantro and cayenne pepper to taste in medium bowl until blended. Reserve 1/2 cup for dipping sauce.
  2. HEAT oven broiler. Place oven rack 6­inches from heat. Coat broiler pan with no­stick
    cooking spray. Alternate pieces of red pepper, pineapple, green pepper and shrimp on a skewer, repeating 3 times. Place on prepared broiler pan.
  3. BROIL skewers 3 minutes. Baste with sauce, turn, baste second side. Broil an additional 3 to 4 minutes or until shrimp is cooked to 145°F, basting with sauce one more time.
  4. Heat reserved dipping sauce in microwave until warm.
  5. Serve shrimp skewers with sauce.

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