Spicy sweet-and-sour kebabs with pineapple salsa

Spicy sweet-and-sour kebabs
(Dina Rudick/Globe Staff)
By Nina Simonds
May 20, 2009

E-mail this article

Invalid E-mail address
Invalid E-mail address

Sending your article

Your article has been sent.

  • E-mail|
  • Print|
  • Reprints|
  • |
Text size +

Serves 6

Prepare the kebabs in advance; they cook quickly once on the fire. Substitute scallops or chicken for the shrimp, if you like. You'll need about 10 bamboo skewers.


2 cups coarsely chopped fresh pineapple
4 scallions (green parts only), finely chopped
2 tablespoons light brown sugar
1/4 cup lemon juice
1/4 teaspoon five-spice powder
1. In a bowl, combine the pineapple, scallions, brown sugar, lemon juice, and five-spice powder. Stir gently but thoroughly.

2. Cover with plastic wrap and refrigerate until ready to serve.


1 1/2 pounds large raw shrimp
1 medium ripe pineapple
2 orange bell peppers, cored and seeded
1/4 cup ketchup
1/4 cup light brown sugar
3 tablespoons clear rice vinegar
2 tablespoons soy sauce
1 clove garlic, finely chopped
2 tablespoons olive oil
1. Soak the bamboo skewers in water for 1 hour; drain.

2. Peel and devein the shrimp. Rinse lightly in a colander and pat dry.

3. For the pineapple: Cut away the skin, remove the core, and cut into 1/4-inch pieces (you need about 18). Save the remaining pineapple for the salsa.

4. Cut the bell peppers into 1-inch pieces.

5. In a bowl, combine the ketchup, brown sugar, rice vinegar, soy sauce, and garlic.

6. Alternately thread 1 piece of pepper, 1 shrimp, 1 piece of pineapple on the skewers, stopping within 1/2-inch from each end. Brush liberally with the brown sugar mixture. Refrigerate and marinate for 10 to 15 minutes.

7. Prepare a medium-hot charcoal fire or preheat a gas grill to medium. Arrange a rack 3 to 4 inches from the heat. Brush the grill with the olive oil and arrange the skewers on the rack. Cook for 3 to 4 minutes on a side, brushing with the brown sugar mixture, or until the shrimp are cooked through.