Hawaiian Shrimp Skewers

Makes 10 skewers



  • 12 ounces Contessa large Uncooked Shrimp, thawed

  • 20 ounces pineapple, in water

  • 2 green bell peppers

  • 1 1/2 red bell peppers

  • Wooden skewers, soaked in water


  • 3 teaspoons pineapple juice

  • 1 teaspoon Worcestershire sauce

  • 1/2 teaspoon chili sauce

  • 2 teaspoons ketchup


  • Drain pineapple and save juice.

  • Cut green and red bell peppers into one-inch squares and set aside.

  • Skewer as follows: Shrimp, red bell pepper, pineapple, green bell pepper, and repeat. Skewer should have 3 pieces red bell pepper, 3 pieces green bell pepper, 3 pieces pineapple, and 4 shrimp. Arrange skewers in a deep glass dish.

  • In a small bowl combine marinade ingredients. Pour over shrimp.

  • Refrigerate for 1 hour. Pre-heat grill and place skewers on grill. Baste with marinade.

  • Grill for 1 to 2 minutes on each side, or until shrimp turn orange outside and opaque white inside.