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“This is great served with a bed of cooked white rice with black bean salad and fresh fruit. Fast and great summer meal.”
READY IN:
23mins
SERVES:
2
YIELD:
4 kabobs
UNITS:
US

Ingredients Nutrition

  • 2 tablespoons olive oil or 2 tablespoons vegetable oil
  • 2 teaspoons of dry jamaican jerk spice
  • 12 teaspoon salt
  • 1 12 lbs of uncooked peeled deveined large shrimp (about 21 to30 or 16 to 20 extra large shrimp)
  • 12 pieces fresh pineapple, 1 inch
  • 1 red bell pepper, cut into 16 inch pieces
  • 14 cup pineapple preserves
  • 2 tablespoons lime juice

Directions

  1. Heat coal or gas grill for direct heat.
  2. Mix oil, jerk seasoning and salt in large bowl. Add shrimp, pineapple and bell pepper; toss to coat.
  3. Thread shrimp, pineapple, and bell pepper alternately on each of four 12 to 15 inch meat skewers, leaving 1/4 inch space between each piece.
  4. Mix the preserves and lime juice; set aside.
  5. Cover and grill kabobs 4 to 6 inches from medium heat 4 minutes. Turn kabobs and brush with the preserve mixture. Cover and grill 4 to 8 minutes longer or until shrimp are pink and firm.

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