If you’ve seen some of my other recipes/posts, then you know that I thoroughly enjoy (okay, love) sauces that are on the sweet-side. Don’t get me wrong, I do like to have a spicy sauce or dish every now and again, and will post some recipes soon that have some fire, in hopes to try to please everyone’s taste buds. But, if you’re like me, and enjoy “Hawaiian-type” dishes, then you’re going to absolutely love this one!
- 1 can (6 oz) pineapple juice
- 1/3 cup packed brown sugar
- 4 tsp cornstarch
- 1 tbsp rice vinegar
- 1 tbsp reduced-sodium soy sauce
- 1 clove garlic, minced
- 1/4 tsp ground ginger
- 1 medium-size green, yellow or orange bell pepper
- 1 medium-size red bell pepper
- 1 medium sweet onion
- 1 cup fresh pineapple chunks
- 1 lb raw large shrimp, peeled & deveined
- For the sauce, combine juice, sugar, cornstarch, vinegar, soy sauce, garlic and ginger in saucepan. Cook over medium-high heat until mixture comes to a boil and thickens, stirring frequently; set aside.
- Preheat broiler. Cut peppers and onions into 1″ squares, then thread peppers, onions, pineapple and shrimp onto 10 metal skewers (if using bamboo, make sure to soak them for 30 minutes to avoid burning). Place kabobs in large glass baking dish and brush reserved sauce over each kabob.
- Spray rack of broiler pan with nonstick cooking spray (or lay down a sheet of heavy-duty aluminum foil). Place kabobs on rack.
- Broil, 3-4″ from heat, for 4-5 minutes. Turn and brush with sauce.
- Broil another 4-5 minutes, or until shrimp turn pink & opaque (and to your desired donesness).