1/2 cup pineapple juice
1 Tbsp. freshly squeezed lime juice
2 Tbsp. reduced-sodium soy sauce
2 tsp. sugar
1/2 tsp. Sriracha chili sauce
1 tsp. grated fresh ginger
1 lb. shrimp, shelled and deveined
2 green bell peppers, cut in 1-inch pieces
2 onions, cut into 1-inch pieces
36 fresh pineapple cubes
12 bamboo skewers
Heat grill to medium-high heat.
In a small pot, combine pineapple juice, lime juice, soy sauce, sugar, chili sauce and ginger. Cook for 5 to 6 minutes over medium-high heat and reduced to 1/2 cup. Pour sauce into a small serving bowl and set aside.
Meanwhile, thread shrimp, pepper, onion and then a pineapple chunk. Repeat until skewer is full.
Arrange skewers on grill and cook for 2 minutes. Turn and cook 2 minutes more. Turn skewers every minute to avoid charring, 7 to 8 minutes in total. Place kebabs on a serving platter and brush with sauce.
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