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Mini Island Kabobs

Miniature shrimp, pineapple, and sweet pepper kabobs brushed with a brown sugar glaze.
Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Course: Appetizer, Main Course, Snack
Cuisine: American
Keyword: bell pepper, brisket and sweet peppers, brown sugar glaze, kabobs, luau, pure flavor, shrimp, shrimp kabobs
Servings: 16 Kabobs
Author: A Toasted Crumb

Equipment

  • Wooden Skewers pre-soaked

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

Instructions

  • 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.