For the Lunch Bunch today, you’ll be getting a summer special: Grilled Shrimp Kebabs with onion and fresh pineapple, served over rice with a sprig of cilantro.
I started with Soy, Rice Vinegar, and Sesame Oil.
Mixed them together (roughly 2 parts oil to 1 part vinegar and 1 part soy),
and used it as a marinade with precooked, frozen shrimp.
They “hung out” together all day.
Pineapple and Onion were destined to join the Shrimp on the Kebabs.
(If you do a Google Search on Shrimp, Pineapple, and Onion, you’ll get over 1 million hits!)
The pineapple and onion carmelize on the grill.
The pineapple provides sweet acidity and the onion, a crunch.
The shrimp adds a firm, buttery, briny addition- and the soy sauce/vinegar/sesame bring it together.
Sweet, sour, salty, bitter; crunchy and firm vs softer and “melt in your mouth.”
I prepared the pineapple to cut it.
Second: Cut the sides from the pineapple.
Third: Only the good pineapple is left.
I like the core, some do not.
If you don’t like it, cut the pineapple in 4 parts (the long way), and cut the core from the tips.
I cut my pineapple the short way.
Next I got the kebab makings ready to go.
I sliced the onion into eighths and got the marinating shrimp out of the fridge.
I made sure my skewers were washed and clean.
I strung up the kebabs.
Voila! Grilled Shrimp Kebabs.