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Chile Lime Shrimp & Pineapple Kabobs

Servings: 6
Prep Time:
30 Minutes
Marinate Time:
30 Minutes
Cook Time:
8 Minutes


  • 1/2C Mexican Chile & Lime Marinade (any brand)

  • 1 1/2 lbs. Uncooked Large Shrimp (peeled & deveined)

  • 1 Can (20 oz.) Pineapple Chunks in Natural Juice

  • 2C Fresh Pineapple Chunks

  • 1 Medium Red Onion (cut into chunks)

  • 1 Red Bell Pepper (cut into chunks)

  • 1 Yellow Bell Pepper (cut into chunks)


  1. In a large, resealable plastic bag, put 1/4C of Chile & Lime Marinade over Shrimp; turn to coat.

  2. Seal bag and marinate in refrigerator 30 Minutes.

  3. Remove Shrimp from Marinade (discard Marinade remaining in bag).

  4. On skewers, alternately thread Shrimp with Pineapple, Onion and Bell Peppers.

  5. Grill the Kabobs, turning occasionally and brushing with remaining 1/2C of unused Marinade.

  6. Grill for 8 Minutes or until the Shrimp turn pink.

  7. Remove from grill, let rest 5 Minutes, then serve on the skewer.

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     food·ie (fd)
     noun. Slang.  A person who has an ardent or refined interest in food; a gourmet.