(Yield: 4 servings)
16 jumbo-size fresh or thawed prawns or shrimp (about 1-1/4 lbs.)
1 can (8 oz.) pineapple chunks
1/2 cup Kikkoman Roasted Garlic & Herbs*, Toasted Sesame,
Honey & Mustard or Gourmet Teriyaki Quick & Easy Marinade
1 small red bell pepper, cut into 1-inch squares
4 (12-inch) metal or bamboo skewers
- Leaving shells on tails, peel prawns; devein.
- Reserving 2 Tbsp. juice*, drain pineapple. Combine pineapple juice and quick & easy marinade in large bowl; remove and reserve 1/4 cup sauce mixture. Add prawns to bowl; toss to coat well.
- Place 1 pineapple chunk in curve of each prawn. Thread prawn with pineapple and red pepper alternately onto skewers, leaving space between pieces.
- Broil skewers 4 inches from heat source 4 minutes. Turn kabobs over; brush with reserved sauce mixture. Cook 3 to 4 minutes longer, or until prawns are evenly pink. *Reserve 1/4 cup pineapple juice if using Kikkoman Roasted Garlic & Herbs Quick & Easy Marinade. TIP: Soak bamboo skewers in water 30 minutes to prevent burning.
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