Chipotle Shrimp and Pineapple Kabobs
Add a little spice to your grill with this quick and easy kabob
8 wooden or metal skewers
1 lb. large shrimp, peeled and deveined
2 cloves garlic, minced
1/4 c. organic orange Juice
2 tsp. red chile powder
2 c. fresh organic pineapple chunks
1 organic red onion, cut into chunks
1 organic red pepper, cut into chunks
1 c. barbecue sauce
2 tbsp. honey
1 tbsp. chipotle peppers in adobo sauce (to taste)
Canola oil for grilling
1/4 c. organic cilantro, chopped
Soak wooden skewers in water for 15 minutes. Combine shrimp with garlic, orange juice and chili powder in a resealable plastic bag. Refrigerate while chopping the vegetables.
Mix chipotle peppers into honey and barbecue sauce, set aside.
Preheat grill or grill pan to medium high heat.
Thread shrimp, pineapple and vegetables on the skewers. Brush grill lightly with oil. Place skewers on grill, brush liberally with barbecue sauce.
Cook for 2 minutes per side, until the shrimp are pink and vegetables are tender.
Remove from grill and garnish with fresh cilantro.
