Brown Sugar and Lime-Glazed Shrimp and Pineapple Kebabs

Teresa Blackburn
  • Yield: 4 servings

Coconut rice would make a great side.


3tablespoons dark brown sugar
1/2teaspoon grated lime zest
3tablespoons fresh lime juice
4teaspoons unsalted butter
1tablespoon minced fresh ginger
2teaspoons minced seeded jalapeno
1/4teaspoon salt
1/4teaspoon salt
1 1/2pounds large shrimp, peeled and deveined
1 fresh pineapple, peeled and cut into chunks
2teaspoons Peanut oil
8 (8- to 10-inch) bamboo skewers, soaked in water at least 30 minutes
Lime wedges


  1. Combine brown sugar,  lime juice, butter, ginger,  jalapeno and salt in a small saucepan. Bring to a boil, reduce heat and simmer 5 minutes, until syrupy.
  2. Toss shrimp and pineapple with peanut oil. Arrange 4 or 5 shrimp on each skewer, with pineapple chunks in between.
  3. Prepare grill. Grill skewers 2 minutes on each side, brushing with glaze.
—Recipe by Laraine Perri, for Relish, July 2012

Nutritional Info *per serving

  • Calories 349
  • Fat 13g
  • Cholesterol 226mg
  • Sodium 360mg
  • Carbohydrate 29g
  • Fiber 2g
  • Protein 30g
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