You all know I’ve got a weakness for island inspired summer foods, so I had to create this fun new grilling recipe – Mini Island Kabobs!

These delicious skewers are full of flavor – featuring Pure Flavor® Aurora Bites Mini Sweet Peppers, pineapple wedges, and tender shrimp brushed in an incredible brown sugar glaze that I want to put on everything now! Keep reading to grab this fun new recipe!

For these bright and flavorful kabobs, you’ll need:

1 1lb Pure Flavor® Aurora Bites Mini Sweet Peppers, chopped
1 lb. Raw Shrimp, without shells, deveined and cleaned
1 lb. Pineapple Chunks
2 tbsp Coconut Oil (plus additional for grilling)
6 tbsp Brown Sugar
2 tsp Sriracha
2 tsp Garlic, minced
2 tsp Dijon Mustard
2 tbsp Agave Syrup
1 tsp Vanilla Extract
½ tsp Salt
¼ tsp Black Pepper
Supplies: Wooden skewers, pre-soaked

As always, set yourself up for success and prepare your work station!

Go ahead and clean and devein the shrimp, then chop up the pineapple wedges and peppers into similarly shaped sizes.

For the peppers, I just cut off the top and bottom of them and then sliced them in half. That was the perfect method to get bite sized slices.

Don’t throw out the pepper scraps! Use the tops and bottoms to throw into a fresh salsa, salad, or scrambled eggs, or honestly to just snack on as you grill! You’re going to be addicted to these peppers if you’ve never tried them, trust me!

*Also, while you’re doing this step – go ahead and prep your grill by preheating it to medium high heat or 400°.

Now comes the easy part, build the kabobs!

Stack a skewer with a pepper, then a pineapple wedge, then a shrimp and repeat that process. I used 8” kabob skewers for this, so I only needed to repeat the process twice for mine.

Once you’ve got all of the kabobs built, prepare the brown sugar glaze.

This glaze is so good. I’m honestly thinking of about a hundred different dishes that I’d like to put it on!

Combine the coconut oil, brown sugar, garlic, sriracha, Dijon mustard, agave syrup, salt, pepper, and vanilla extract. Stir to combine and microwave in 30 second intervals (stirring in between) until the coconut oil has melted and the brown sugar has dissolved.

Head to the grill – it’s time to throw these on the fire!

I like to brush the grill grates with a little melted coconut oil for this, just to help keep the sugary pineapple from sticking. That’s totally optional though.

Once the grill grates are prepared, place all of the prepared kabobs down and let them cook for 4 minutes undisturbed.

At the 4 minute mark, flip each of the kabobs and brush them with your first round of brown sugar glaze. Give them another 4 minutes on this side.

After another 4 minutes, flip them and coat them with the remaining brown sugar glaze.

Give them their final flip, and cook for another 2 minutes just to give them a good sear and ensure the shrimp is cooked thoroughly. This last flip will seal in that delicious glaze and add a few crunchy bits!

Do I have to use raw shrimp for this recipe?

I personally prefer to use the raw shrimp for this because I feel the glaze adheres to the raw shrimp a bit better than cooked shrimp. Raw shrimp is also a little easier to keep moist on the grill!

If you’d prefer to use cooked shrimp for this, just lower your flipping times by about 2 minutes per side. You’re really just wanting to sear the shrimp and soften the peppers if you’re taking that route.

What should you serve with these stunners?

You can enjoy these on their own, as part of a smorgasbord of island treats, or alongside some rice to make it a complete meal. I love my 5 Ingredient Coconut Rice recipe for a side recipe for this dish.

Storing and Reheating Leftovers:

You can store these in an airtight container in the fridge for 1 – 2 days. To reheat, remove the pieces from each kabob and reheat in the microwave for 30 – 60 seconds until heated through. This makes for a delicious quick lunch the next day!

If you try this recipe out, don’t forget to post a rating and comment!

I’d love to see your pictures on Instagram too! Tag @a_toastedcrumb and @pureflavor!

This post is sponsored by Pure Flavor®. Learn more about Pure Flavor and their commitment to supporting healthier lifestyles by visiting their website.

Mini Island Kabobs

Recipe by Amber Bogardus

Course: Appetizer, Main Course, SnackCuisine: American

Servings

Kabobs

Prep time

minutes

Cooking time

minutes

Calorieskcal

Total time

minutes

Miniature shrimp, pineapple, and sweet pepper kabobs brushed with a brown sugar glaze.

Cook Mode

Keep the screen of your device on

Ingredients

1 lb Pure Flavor® Aurora Bites Mini Sweet Peppers chopped
1 lb Raw Shrimp without shells, deveined and cleaned
1 lb Pineapple Chunks
2 tbsp Coconut Oil (plus additional for grilling)
6 tbsp Brown Sugar
2 tsp Sriracha
2 tsp Garlic minced
2 tsp Dijon Mustard
2 tbsp Agave Syrup
1 tsp Vanilla Extract
1/2 tsp Salt
1/4 tsp Black Pepper

Directions

Preheat the grill to medium-high heat, or 400°.
Prepare the brown sugar glaze by combining the coconut oil, brown sugar, garlic, Dijon mustard, agave syrup, vanilla extract, salt, and pepper in a small bowl. Microwave for 30 seconds at a time, stirring in between until coconut oil and brown sugar has melted together.
Prepare the kabobs by adding a mini pepper, pineapple wedge, then a shrimp, and repeat. Continue this process until you’ve ran out of the kabob ingredients.
Add brushed coconut oil to the grill grates so the kabobs don’t stick! Place the kabobs down in one layer and grill for 4 minutes.
Flip each of the kabobs, glaze them by brushing the brown sugar glaze over the exposed side, and allow to cook for an additional 4 minutes.
Flip again, and glaze once more with the remaining brown sugar glaze.
Flip once more and sear for a quick 2 minutes or until the shrimp are opaque.
Serve immediately.