A summer mix

Pineapple is a delicious treat that always seems to be associated with a tropical getaway.
Sometimes, Hawaii isn’t in the budget. Not to worry; You can create the experience during this year’s staycation with a plastic backyard pool, some tunes on your iPod and with small paper umbrellas in the mocktail you’re sharing with your little one. The only thing missing is dinner.

There are few things as naturally tasty as grilled pineapple. Scrumptious on its own, this tropical fruit also becomes a delicious side when grilled along with shrimp. Tonight, finish off the tropical themed, travel-free weekend with kabobs featuring shrimp and pineapple.

The two weren’t always paired together. Pineapple was first recorded as an English word in 1398. Since then, the plant native to South America eventually reached the Caribbean. When Columbus sailed the ocean blue in 1492, this prickly fruit was one of the things the world explorer took back with him.
It was the Spanish who took the pineapple into the Philippines and Hawaii.
Maybe it was on those islands that this amazing, summery pairing was made. Thankfully, after a quick trip to the supermarket, you can create it at home as well.

Sweet and Sour Grilled Pineapple Shrimp
Marinade Ingredients
1/4 cup barbecue sauce, try honey or brown sugar
1/4 cup ketchup
1/4 cup pineapple juice
1 Tbsp. soy sauce
1 Tbsp. brown sugar
1/8 tsp. ground ginger, or to taste
1 clove garlic, minced
1 tsp. chile paste
2 Tbsp. lime juice

Skewer Ingredients
30 shrimp, peeled and deveined
Half a green bell pepper, chopped
Half a red bell pepper, chopped
12 whole button mushrooms
2 cups cubed pineapple
Canola or peanut oil

1. Combine the barbecue sauce, ketchup, pineapple juice, soy sauce, brown sugar, ginger, garlic, chile paste and lemon in a bowl. Whisk to combine.
2. Add the shrimp to the marinade and let soak for at least 30 minutes, or up to three hours covered in the fridge.
Remove the shrimp from the marinade and place in a bowl. Prepare all the vegetables and set aside in bowls or on plates. Set out skewers to thread the ingredients.
3. Thread the shrimp, pineapple and vegetables on the skewers, alternating the ingredients. Brush the vegetables lightly with oil.
4. Grill over medium-high heat until the shrimp are cooked through and the vegetables are tender.


Published by Chef Gigi Gaggero, Host of Silicon Valley's LIVE Food Talk Radio on KSCU 103.3 FM

Professional Chef, Two Time Award-Winning Book Author, Former Academic Director from Le Cordon Bleu, and Host of Silicon Valley's LIVE Food Talk Radio on KSCU 103.3 FM

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