Deconstructed Shrimp, Pineapple and Vegetable Kabobs

 

Deconstructed Shrimp, Pineapple, and Vegetable Kabobs

 

Deconstructed shrimp, pineapple, and vegetable kabobs are a delightful twist on the classic skewer that bring a vibrant mix of flavors to your plate. By serving the components separately, each element stands out, allowing you to appreciate the distinct tastes and textures. This dish is perfect for summer gatherings or a light dinner, offering both visual appeal and culinary satisfaction.

 

Ingredients:

  • Shrimp:

    24 or 1 pound of large shrimp, peeled and deveined

  • Pineapple:

     1 whole pineapple, peeled, cored, and cut into bite-sized pieces

  • Vegetables:

    • 3 bell pepper, cut into bite size pieces ( you can use any color of peppers)
    • 2 yellow onions, cut into wedges
    • 2 cups sliced mushrooms

  • Marinade:

    • 1 teaspoon minced garlic
    • ¼ teaspoon pepper
    • ¼ cup soy sauce
    • ¼ cup balsamic vinegar
    • ¼ cup honey
    • Salt and pepper to taste

  • Fresh herbs: Optional

    • 1 tablespoon chopped fresh basil

 

Instructions:

  1. Prepare the Vegetables and Pineapple: Put the bell peppers, onion wedges, mushroom slices, and pineapple pieces in a large mixing bowl .
  2. Marinate the Pineapple and Vegetables: Pour the marinade over the the pineapple and vegetables. Let them marinate for at least 30 minutes to absorb the flavors. Drain the marinade and save it ( you will be using it for the shrimp also).
  3. Marinate the Shrimp: In a zip lock bag, add the shrimp and the marinade. Allow the bag to marinate in the refrigerator for 10 minutes. Don’t leave it longer because it can break down the shrimp. Let the shrimp marinate for at least 15 minutes to absorb the flavors.
  4. Grill the Ingredients:
    • Preheat your Blackstone to medium-high heat. If you don’t have a Blackstone you can use a grill pan on the stove, a cast iron skillet or the oven at 400 degrees.
    • Start grilling the vegetables and pineapple first. After about 3-5 minutes, turning them occasionally. Once they have been on the grill about 5 minutes place the marinated shrimp on the grill. Cook for 2-3 minutes on each side until they turn pink and opaque. We like our vegetables a little al dente and the time worked out so everything was done together.

 

Assemble the Dish:

    • On a large serving platter, arrange the grilled shrimp, pineapple, and vegetables in separate sections or they can all be mixed together.
    • Sprinkle the fresh basil over the top for a burst of freshness.

 

Serve and Enjoy: Serve the deconstructed kabobs with rice, couscous on a soft shell as a fajita.

 

 

Here’s a rough nutritional breakdown for one serving of Deconstructed Shrimp, Pineapple and Vegetable kabobs, based on a recipe that serves 6.  We did not serve rice or couscous with ours, so we didn’t include that in our Nutritional values. These values can vary based on exact ingredients and portion sizes, but this gives you a general idea: 

 

🥗 Estimated Nutrition per Serving (1/6 of recipe) 

  • Calories: ~160 kcal 
  • Protein: ~21g 
  • Carbohydrates: ~21.8g 
  • Fiber: ~14.1g 
  • Fat: ~3.3g 
  • Cholesterol: ~45mg 
  • Sodium: ~317mg 

 

Tips for Success

  • Versatility: Feel free to substitute or add other vegetables you enjoy, such as cherry tomatoes or zucchini.
  • Cooking Method: If you don't have a Blackstone, you can use a grill pan on the stove or roast the ingredients in the oven at 400°F (200°C) until cooked through.
  • Presentation: We left the tails on the shrimp, but feel free to remove them for easier eating. For an elegant touch, consider serving the dish on a wooden board or a large platter to highlight the colors and textures.

 

This deconstructed shrimp, pineapple, and vegetable kabob dish not only impresses with its presentation but also delights with its blend of sweet, savory, and tangy flavors. Enjoy this refreshing and healthy meal with friends and family!