Maui Wowee Teriyaki Shrimp Kabobs
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Category
Main Course
Cuisine
Asian/Pacific Islands
Servings
6 servings
Prep Time
15 minutes
Cook Time
10 minutes
Note: this recipe was originally developed by Nicole Johnson for Or Whatever You Do. These easy Maui Wowee Teriyaki Shrimp Kabobs are the perfect sweet and savory skewer recipe and quick dinner idea. Savory shrimp and sweet pineapple chunks slathered in tangy teriyaki sauce... all on a stick. Our signature and best-selling Maui Wowee blend is made with real pineapple powder, tamari soy granules, black sesame seeds, Asian spices, chiles, and more. Besides seafood try this versatile blend on pork, chicken, beef, stir frys, rice bowls, noodles, and more.
Author:
Ingredients
-
2 tablespoons Spiceology Maui Wowee Teriyaki Rub
- 3 pounds uncooked shrimp
- 2 cups pineapple chunks
- 1 teaspoon salt
-
1/2 teaspoon white pepper
- 3 tablespoons oil (avocado is best)
- Teriyaki sauce
Directions
- Preheat your griddle over medium heat. Remove the shells and tails from the shrimp. Coat both sides of the shrimp with salt, white pepper, and the Maui Wowee Rub.
- Thread the shrimp onto your skewers along with the pineapple chunks.
- Preheat your griddle over medium heat. Put a thin coat of oil down on the griddle surface.
Place the kabobs down and cook for 1-2 minutes per side, until the shrimp are pink and opaque throughout, or they reach a minimum internal temperature of 120° F.
