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- 1 pound uncooked jumbo shrimp
- 1/2 of a fresh pineapple
- 6 tablespoons orange marmalade
- 1/2 cup water
- 1 tablespoon soy sauce
- 1 8.8ounce pouch cooked long grain rice
- 1/4 cup snipped fresh cilantro
1. Peel and devein shrimp; thread onto four skewers*. Cut pineapple crosswise into four slices; core, if desired, and cut each slice into quarters to make 16 small wedges. Thread onto four additional skewers. In a small saucepan combine 4 tablespoons of the marmalade, the water, and soy sauce. Brush some of the marmalade-soy sauce mixture onto shrimp and pineapple.
2. Place skewers on the rack of an uncovered grill directly over medium heat. Grill for 8 to 10 minutes, turning once, until shrimp are opaque and pineapple is heated through. Remove from heat; cover to keep warm.
3. Return remaining marmalade-soy sauce mixture to saucepan and bring to a rolling boil. Heat rice according to package directions. Transfer rice to a serving bowl; stir in remaining 2 tablespoons marmalade and the cilantro.
4. Serve skewers with rice and the marmalade-soy sauce mixture.
- Soak wooden skewers in water for 30 minutes before threading with food to prevent them from burning on the grill, or use metal skewers.
- Servings Per Recipe 4,
- cal. (kcal) 322,
- Fat, total (g) 3,
- chol. (mg) 172,
- carb. (g) 49,
- Polyunsaturated fat (g) 1,
- fiber (g) 2,
- sugar (g) 24,
- pro. (g) 25,
- vit. A (IU) 632,
- vit. C (mg) 37,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 3,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 24,
- Cobalamin (Vit. B12) (µg) 1,
- sodium (mg) 451,
- Potassium (mg) 331,
- calcium (mg) 81,
- iron (mg) 3,
- Percent Daily Values are based on a 2,000 calorie diet
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