Ingredients
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1 (10 ounce) can pineapple chunks in syrup
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1/2 cup soy sauce
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1/2 cup sugar
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1/4 cup vegetable oil
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3 medium garlic cloves, minced
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1 teaspoon grated fresh ginger
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1 teaspoon pepper
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2 tablespoons sesame seeds, toasted
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4 green onions, chopped (green part only)
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1/2 lb jumbo shrimp, peeled and deveined, leave tails on
Instructions
- Drain pineapple chunks, reserving syrup. Combine soy sauce, sugar, oil, garlic, ginger, pepper, sesame seeds, onions and reserved pineapple syrup in a gallon-size zip-top plastic freezer bag.
- Seal bag tightly and shake to blend thoroughly. Transfer 1 cup of the marinade to a bowl.
- Add shrimp to bag.
- Seal tightly and shake to coat thoroughly.
- Refrigerate 2 to 3 hours, but no longer than 4 hours.
- Preheat grill to high.
- Thread wooden skewers, alternating shrimp and pineapple.
- Place on the grill rack 4 to 5 inches from heat source.
- Grill until shrimp is opaque in the center, about 3 minutes on each side, basting with the reserved marinade.