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Say aloha to these sweet and tangy Hawaiian Shrimp Skewers

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RICHMOND, Va - Virginia This Morning fan favorite Chef K had us dancing the Hula as she served up sweet and tangy Hawaiian Shrimp Kabobs. Chef K topped these easy to assemble skewers with her homemade teriyaki sauce. You can find this recipe and more in her latest cook book, ‘Phat Taste! Little Fat.’ Chef K's cook books, 'Phat Taste! Little Fat' and 'Chef K Goes to Yorktown Market Days,' can be found on www.amazon.com. For more information visit www.phattastelittlefat.com and www.facebook.com/ChefKPhatTaste.

 

Chef K’s Hawaiian Shrimp Kabobs

1 pkg wooden skewers approximately 8-10“ long

1 - 7oz pkg thick sliced Canadian bacon, cut into quarters

1½ pound large shrimp (20-25), peeled and deveined

2 green peppers, seeded and cut into 1 inch chunks

1 fresh pineapple, cored and cut into chunks

 

Sauce:

½ cup canned pineapple juice

2 Tablespoons corn starch

1½ Tablespoon rice vinegar

3 Tablespoons honey

2 Tablespoons Soy Sauce

2 small cloves garlic, finely chopped

Soak 8-10 of the wooden skewers in water for at least 30 minutes. Meanwhile, whisk cornstarch into ½ cup of pineapple juice until dissolved completely. Once cornstarch is dissolved, whisk in rice vinegar, honey, soy sauce and chopped garlic, set aside.

Preheat grill to medium high. Assemble each kabob as follows: 2 pieces Canadian bacon, 1 shrimp, 1 green pepper chunk, 1 shrimp, 1 pineapple chunk, repeating order until skewer is full. Gently place kabobs on preheated grill. Brush kabobs with sauce and cook 3-5 minutes. Turn kabobs over, brush with sauce and cook 3-5 minutes or until shrimp is pink and done. Brush with sauce once more, remove from grill and serve immediately.