Fresh shrimp, sweet pineapple, and crunchy red bell pepper threaded onto skewers and slathered in homemade teriyaki sauce. Served on a bed of fluffy couscous and garnished with green onions! 

Hi friends! Popping in to share a simple and delicious recipe with you. I’ve been really busy with cookbook writing and recipe testing lately, so I don’t have time to make super fancy dinners! Enter this simple skewer recipe. I love to use my grill pan at home to get those nice dark sear marks. You can either make your own teriyaki sauce (recipe below) or you can buy a bottle of your favorite pre-made stuff at the store. 

Be sure to cut your pineapple and peppers in large enough pieces that the skewer can go through it without ripping it apart (a mistake I made with round one of recipe testing!). If you don’t have an indoor grill pan, give this a try on your outdoor grill. I’m sure it will be fantastic! 

Here’s the recipe for Grilled Teriyaki Shrimp & Pineapple Skewers:

You can also find this recipe on the Mealime app! 

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Grilled Teriyaki Shrimp & Pineapple Skewers


  • Author: Emily Weeks, RDN, LD
  • Total Time: 30 minutes
  • Yield: Serves 4 1x

Description

Fresh shrimp, sweet pineapple, and crunchy red bell pepper threaded onto skewers and slathered in homemade teriyaki sauce. Served on a bed of fluffy couscous and garnished with green onions! 


Scale

Ingredients

  • 1 ½ lb raw peeled shrimp
  • 1 cup quinoa
  • 2 cups chicken or vegetable broth
  • 4 cloves garlic, minced
  • 2-inch piece ginger root, minced
  • ½ cup soy sauce
  • ¼ cup honey
  • ¼ cup rice vinegar
  • ¼ cup water
  • 4 tsp cornstarch
  • 1 small pineapple, cored and medium diced
  • 2 red bell peppers, medium diced
  • 2 tsp extra virgin olive oil
  • 1 small bunch green onions, sliced

Instructions

  1. If using wooden skewers, place 12-16 skewers in a shallow dish of water to soak until you are ready to use them.
  2. In a medium saucepan, combine quinoa and broth; bring to a boil. Reduce heat to a simmer, cover, and cook for 15 minutes. Remove from heat and let stand, covered, for 5 minutes.
  3. In a small saucepan, whisk together garlic, ginger, soy sauce, honey, and vinegar. Bring to a boil over high heat and cook until slightly thickened, 2-3 minutes.
  4. In a small bowl, make a slurry by whisking water with cornstarch until smooth.
  5. Add cornstarch slurry to the saucepan in a steady stream while stirring quickly. Cook, stirring often, until sauce thickens, 1-2 minutes. Remove from heat.
  6. Thread shrimp, pineapple, and bell peppers onto skewers and place them on a plate. Spoon sauce over both sides of skewers. Alternatively, you can cook the shrimp, pineapple, and bell pepper pieces directly on the grill/skillet without using skewers.
  7. Heat a large grill pan, outdoor grill, or skillet over medium-high heat.
  8. Coat the grill pan or skillet with oil. Cooking in batches if necessary, place kabobs on the grill. Cook 2 minutes, then flip and cook 2 minutes more, until shrimp are cooked through.
  9. To serve, divide quinoa and kabobs between plates. Top with green onions and enjoy!

Fresh shrimp, sweet pineapple, and crunchy red bell pepper threaded onto skewers and slathered in homemade teriyaki sauce. Served on a bed of fluffy couscous and garnished with green onions!