Get Your Kids In the Kitchen:
- Kids aged 1-3 can help you set the table, wash the produce, and help you whip up the marinade.
- Kids aged 4-6 can help you do all the above, plus slice the vegetables.
- Kids aged 7-10+ can help you do all the above, plus help assemble the skewers.
- 1/2 cup tamari sauce (can also use soy sauce)
- 5 tablespoons honey
- 1 inch fresh ginger
- 2 cloves garlic
- 2 tablespoons oil (olive or avocado oil)
- 1 pound shrimp or prawns (between 15 and 20 shrimp, depending on the size - peeled and deveined)
- 20 pieces of cut pineapple (roughly 1 small pineapple)
- 2 bell peppers, washed
- 1/2 a red onion
- If using wooden skewers, place them in water to soak before prepping the recipe.
- Combine all the ingredients in a large measuring cup and stir together with a small whisk.
- Place the shrimp in a large ziplock bag, then pour the marinade over the shrimp and set it inside the fridge to marinate for 20 minutes.
- Next prep the bell peppers. Cut the tops and bottoms off with the knife and remove the seeds by hand or by tapping the pepper over the counter or a garbage can. Cut the pepper in half, then slice each half into three pieces. Slice each of those three pieces in two and set aside.
- For the onion, slice it with the knife in half. Then depending on the size of the onion, make two or three cuts in the other direction. You want to divide the onion into roughly the same size pieces as the bell pepper (with the outer layers likely being a bit larger and the inner layers being quite a bit smaller).
- Prep the pineapple by slicing off the top, bottom, and the outer layers. Cut the pineapple from top to bottom twice, leaving 4 long piece. Slice the very tip of each piece off (the core of the pineapple), so the piece remaining does not contain any hard parts. Then cut each slice into roughly 1-inch pieces.
- Take half of the skewers and slide the produce onto them in whatever order you like, leaving a little bit of space between each one. When placing the onion pieces on, you can include two layers at a time for convenience. Place the finished skewers on a large plate or platter to easily carry them to the grill.
- Using a basting brush, lightly brush the vegetables and pineapple with a high heat oil (like avocado oil), making sure to get all sides of each piece.
- Once the shrimp is done marinating, remove it from the refrigerator. Take a piece and very gently shake off any residual marinade. Slide it onto a skewer, then repeat the process until all the shrimp is on a skewer. Be sure to leave a little room between each piece of shrimp to ensure more even cooking. Throw away any marinade left over from the meat.
- Oil the grill using a paper towel dipped in (but not saturated with) the same high heat oil. Then heat the grill to a medium heat (400 to 450 degrees F).
- If you have a large grill that heats evenly, you will be able to cook the produce and shrimp skewers at the same time. If you don’t, you can cook the produce skewers first as they will take longer, then remove them and cook the shrimp skewers.
- Once the grill is at temperature, put an oven mitt on your hand and place the skewers on the grill and close the lid. Cook the produce ones for 4 to 5 minutes on all four sides (16 to 20 mins total). For the shrimp, cook 2 minutes on one side then flip and cook 2 to 3 minutes on the other side. The shrimp will be done when they are opaque all the way through.
- Service with a side, like rice or cauliflower rice.
Amount Per Serving: Calories: 334 Total Fat: 9g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 7g Cholesterol: 242mg Sodium: 3100mg Carbohydrates: 34g Net Carbohydrates: 0g Fiber: 2g Sugar: 27g Sugar Alcohols: 0g Protein: 31g