Grilled Teriyaki Shrimp Kebabs

(from jerseyjenny’s recipe box)

You can brush this versatile sauce over cubed skinless, boneless chicken breasts or thighs. Or use it as a dipping sauce with spring rolls. Time: 40 minutes.

CALORIES 254(14% from fat); FAT 4g (sat 0.7g,mono 0.8g,poly 1.6g); PROTEIN 35.6g; CHOLESTEROL 259mg; CALCIUM 110mg; SODIUM 514mg; FIBER 1.9g; IRON 4.6mg; CARBOHYDRATE 17.6g

Source: Cooking Light May 2007

Prep time: 10 minutes
Cook time: 20 minutes
Serves 4 people

Categories: cooking light, grill, shrimp

Ingredients

  • Sauce:
  • 1/4 cup low-sodium teriyaki sauce
  • 1 tablespoon sesame seeds, toasted
  • Kebabs:
  • 48 large peeled and deveined shrimp (about 1 1/2 pounds)
  • 32 (1-inch) pieces cubed fresh pineapple (about 3/4 pound)
  • 1 medium red onion, cut into 8 wedges
  • Cooking spray

Directions

  1. Prepare grill.

  2. To prepare sauce, combine teriyaki sauce and sesame seeds in a small bowl.

  3. To prepare kebabs, thread 6 shrimp, 4 pineapple chunks, and 1 onion wedge alternately onto each of 8 (10-inch) skewers. Brush kebabs with teriyaki mixture. Place kebabs on grill rack coated with cooking spray; grill 8 minutes or until shrimp are done, turning once.

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