Pineapple Shrimp Kabobs
- 1/2 cup Domino® Light Brown Sugar
- 1 cup pineapple juice
- 1/2 cup soy sauce
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon ground ginger
- 2 teaspoons lemon juice
- 2 pounds raw shrimp
- 2 whole green or red peppers
- 24 grape tomatoes
- 1 can chunk pineapple
- 1 red onion
- 2 zucchini
- 12 (10-inch) skewers, soaked in water for at least 1/2 hour
Place sugar, pineapple juice, soy sauce, garlic and onion powders, ground ginger and lemon juice in a large mixing bowl; stir until fully combined.
Clean, peel and devein shrimp; place in large bowl.
Cut fruits and vegetables into 1-inch square pieces; add to shrimp.
Pour marinade into bowl; cover with plastic wrap and let marinate for minimum of 1 hour, or overnight.
Assemble kabobs; place on grill at low-medium heat for 5 to 8 minutes, until shrimp turns pink and becomes firm, turning and frequently brushing with marinade.
Serve on skewers.
Reserve and refrigerate leftover marinade in an airtight container and use for basting kabobs during grilling; discard leftover marinade.
Recipe can also be used for pork, beef or chicken, but cooking time should increase accordingly.