By Kristin Massey

Summer’s here and it’s time to grill! These grilled kebabs will please even the most finicky eaters. My unique marinade will tenderize and flavorize anything it touches, so use liberally!


1 pound large peeled and deveined shrimp, with tails on (at least 24)
2 cups fresh pineapple, cut into 16 chunks
1½ -2 orange bell peppers, seeds and stems removed, cut into 16 chunks
24 cherry tomatoes
½ cup organic pineapple juice
¼ cup tamari soy sauce
1 tablespoon whole-grain mustard
3 large cloves garlic, minced
1 inch square cube fresh ginger, grated
1 tablespoon olive oil
1 tablespoon honey
1/8 teaspoon salt
1/8 teaspoon pepper
8 wood or metal skewers (make sure to soak wood skewers for one half hour ahead of time if cooking directly on the grill)

In a small bowl, combine the pineapple juice, tamari, mustard, garlic, ginger and olive oil. Stir to combine. Remove ¼ cup of the marinade to reserve for basting. Add honey, salt and pepper to the (¼ cup of) basting sauce and stir before setting aside. Place the shrimp in a non-reactive container just large enough to hold each piece lying flat in a single layer. Pour the remaining marinade evenly over the shrimp. Refrigerate and let marinate for one hour, turning shrimp once at the half-hour mark.

Add the tomatoes, pineapple and bell pepper to the marinating shrimp and stir to combine and coat. The shrimp no longer need to lie flat. Let marinate another 30-60 minutes, stirring several more times.

Using a 10-inch skewer, pierce the wide edge of a shrimp followed by a cherry tomato, then the tail of the shrimp, so that the tomato sits in the curve of the shrimp. The shrimp should look like the letter “C” surrounding a red ball. Next add a chunk of pineapple followed by a chunk of bell pepper. Repeat. End with a third shrimp around a tomato. Continue in this way until all 8 skewers are loaded.

Preheat oven to 350 degrees or heat the grill to medium hot. Brush the topside of each kabob with the prepared basting sauce and cook on a roasting pan in the oven, a grill pan on the grill, or directly on the grill. After about 10 minutes in the oven, or 5-6 on the grill, flip the kabobs and brush to coat with the remaining basting sauce. Cook another 5 or so minutes until the shrimp is cooked through. Serve while still warm.
Makes 4 servings. Serving size is 2 kabobs.

Nutritional Breakdown
Protein: 35.5%
Carbohydrate: 47%
Fat: 17.4%

Totals Per Serving
Calories: 200
Protein: 18.4 grams
Carbohydrate: 24.4 grams
Fat: 4 grams
Cholesterol: 142.8 mg
Sodium: 1240 mg