Ingredients
1
1 servings
- •2 tablespoons butter
- •2 tablespoons raw honey
- •1 tablespoon fresh lemon juice
- •1 tablespoon pineapple juice
- •1 large clove garlic, minced
- •2 teaspoons low-sodium soy sauce (such as Bragg®)
- •1 pinch red pepper flakes
- •4 ounces large shrimp, peeled and deveined
- •8 (1 inch) cubes fresh pineapple
- •8 (1 inch) pieces red bell pepper
- •2 bamboo skewers, soaked in water for 20 minutes
- •1 serving cooking spray
Instructions
- Combine butter, honey, lemon juice, pineapple juice, garlic, soy sauce, and red pepper flakes in a small saucepan over medium-low heat. Simmer until sauce begins to thicken, 3 to 4 minutes. Set aside 1/2 of the sauce for dipping.
- Thread pineapple, shrimp, and bell pepper alternately onto both skewers and baste with the remaining sauce.
- Preheat an outdoor grill for high heat (400 degrees F (200 degrees C)) and lightly oil the grate.
- Grill until shrimp are cooked through and opaque in color, turning halfway, 5 to 7 minutes. Serve with dipping sauce.
Nutritional Facts
Per 1 servings
- Calories: 516
- Carbohydrate: 58g
- Fat: 25g
- Fiber: 3g
- Protein: 21g
- Sugar: 50g
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