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Shrimp Kebabs with Pineapple


¼ cup olive oil

1 tablespoon minced ginger

2 teaspoons lime juice

¼ teaspoon pepper

1 TBSP chopped cilantro plus 1 TBSP chopped for garnish

1 pound shrimp, deveined and peeled

1 red onion, cut in large bite-sized pieces

2 cups of pineapple, cut in large bite-sized pieces

metal skewers

cooking spray

Whisk olive oil, ginger, lime juice, pepper, and cilantro together in a bowl and pour into a large resealable plastic bag. Add shrimp and onion, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 2 hours.

Preheat an outdoor grill for medium heat and lightly oil the grate. Lightly coat metal skewers with cooking spray.

Remove shrimp and onions from the marinade and shake off excess. Discard the remaining marinade. Place 4-5 shrimp on each skewer with pineapple cubes and red onion in between.

Cook on the preheated grill until shrimp are bright pink on the outside and the meat is opaque, about 5 minutes; do not overcook.

Top with the remaining cilantro and serve.

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