Grilled Teriyaki Shrimp Kebabs

Grilled Teriyaki Shrimp Kebabs from Cooking Light

You can brush this versatile sauce over cubed skinless, boneless chicken breasts or thighs. Or use it as a dipping sauce with spring rolls. Time: 40 minutes.

Yield

4 servings (serving size: 2 kebabs)

Ingredients

  • Sauce:
  • 1/4 cup low-sodium teriyaki sauce
  • 1 tablespoon sesame seeds, toasted

  • Kebabs:
  • 48 large peeled and deveined shrimp (about 1 1/2 pounds)
  • 32 (1-inch) pieces cubed fresh pineapple (about 3/4 pound)
  • 1 medium red onion, cut into 8 wedges
  • Cooking spray

Preparation

Prepare grill.

To prepare sauce, combine teriyaki sauce and sesame seeds in a small bowl.

To prepare kebabs, thread 6 shrimp, 4 pineapple chunks, and 1 onion wedge alternately onto each of 8 (10-inch) skewers. Brush kebabs with teriyaki mixture. Place kebabs on grill rack coated with cooking spray; grill 8 minutes or until shrimp are done, turning once.

Nutritional Information

Calories:
254 (14% from fat)
Fat:
4g (sat 0.7g,mono 0.8g,poly 1.6g)
Protein:
35.6g
Carbohydrate:
17.6g
Fiber:
1.9g
Cholesterol:
259mg
Iron:
4.6mg
Sodium:
514mg
Calcium:
110mg


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