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Hawaiian Teriyaki Shrimp Kebabs
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5 from 13 votes

Hawaiian Teriyaki Shrimp Kebabs

Flavorful and very colorful, this Hawaiian Teriyaki Shrimp Kebabs are a must try! It’s a gorgeous recipe that I’m sure everyone will enjoy…
Prep Time20 minutes
Cook Time10 minutes
Passive Time0 minutes
Servings: 4 kebabs
Author: Francine Lizotte
Course: BBQ - Grilling
Cuisine: North American
Keyword 30 minutes or less, 4th of July, Canada Day, Dairy Free, Fish & Seafood, Healthy, Memorial Day, Victoria Day

Equipment

  • 4 stainless steel skewers

Ingredients

  • 16 pieces green peppers, cut into 1 1/2-inch cubes
  • 16 pieces red peppers, cut into 1 1/2-inch cubes
  • 16 pieces pineapple, cut into 1 1/2-inch cubes
  • 16 pieces red onions, cut into 1 1/2-inch cubes
  • 12 large shrimp or prawns (about 3/4 lb.), peeled, deveined and patted dry
  • 2 to 3 tbsp. canola oil or as needed, to grease BBQ grates tips & tricks
  • 1 Hawaiian Style Teriyaki Sauce recipe, reduced to 3/4 cup see Recipe
  • 2 cups cooked rice, for serving see Recipe
  • 2 tbsp. chopped green onions (green parts only), for garnish

Directions

  • Leaving some space in between, thread on green pepper, red pepper, pineapple, red onion, and then a prawn, piercing it twice. Repeat with the same order of ingredients finishing with green pepper.
  • Preheat barbecue to 450-500ºF.
  • Pour oil on a piece paper towel and using tongs, brush the grates.
  • Place the skewers, close the lid and grill for 10 minutes, flipping them every 2 minutes.
  • Four (4) minutes after cooking, brush the kebabs with Hawaiian Style Teriyaki Sauce, flip them, close the lid, and cook them for 2 minutes. Repeat the same steps with brushing and flipping until they’re done.
  • Serve them on a bed of rice and sprinkle on some chopped green onions. Makes 4 skewers.