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

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

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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! 

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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

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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!

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