Grilled Shrimp & Pineapple Skewers

• 1 pound or 24 extra large shrimp, peeled & deveined
• 1 fresh ripe pineapple, cut into 1 inch chunks
• 1 large red bell pepper cut into 1 inch square pieces
• 1 large red onion peeled & cut into 1 inch square pieces
• 8 wooden skewers, soaked in water for at least 30 minutes

Marinade

• 1/4 cup soy sauce
• 1/4 cup honey
• 1 tablespoon Sriracha sauce (or more if you like it spicy!)
• Juice of 1 medium lime
• 1 teaspoon ginger, minced
• 1 teaspoon garlic, minced

Alternating ingredients, thread the shrimp, pineapple, peppers, and onions on the skewers. Place skewers in a large glass baking dish.

Whisk together the marinade ingredients in a bowl and pour into the baking dish. Ensure the skewers are well coated to marinate, cover, and place in the fridge for 45 minutes - or up to 3 hours.

Place skewers on grill over medium heat for approximately 3 minutes per side, or until shrimp starts to curl and turn pink. Be careful not to overcook.

Serve over coconut rice or a bed of mixed greens with a ginger vinaigrette, or with tortillas as tacos.

Note: Optional to top with cilantro, cotija cheese, and lime wedge.

Photo by: Flavor the Moments.