About the Recipe
An Adobo Glazed Shrimp and Pineapple Skewers recipe is an ideal choice for a lively gathering with friends and family or a relaxing evening spent on the patio, enjoying the gentle breeze and the warmth of the setting sun. This gluten-free dish is not only quick to assemble, requiring minimal preparation time, but it also cooks rapidly, allowing you to spend more time enjoying the company of your guests or simply unwinding. The flavors of this dish transport you to a tropical vacation right in your backyard, evoking the essence of sun-drenched beaches and lush, exotic landscapes.
Imagine succulent, juicy shrimp that have been perfectly marinated and grilled to retain their natural sweetness and tenderness, paired with sweet, caramelized pineapple chunks that have been kissed by the flames, enhancing their natural sugars and adding a delightful depth of flavor. Each skewer is meticulously crafted to perfection, ensuring a harmonious balance of textures and tastes. The vibrant, colorful skewers are a feast for both the eyes and the palate, with the bright hues of the shrimp and pineapple creating a visually stunning presentation that is sure to impress your guests.
These skewers are generously brushed with a smoky, tangy, and slightly sweet adobo glaze, a traditional Filipino sauce that adds a rich, complex flavor profile to the dish. The adobo glaze enhances the natural flavors of the juicy grilled fruit and shrimp, creating a mouthwatering combination that is both satisfying and unforgettable. Whether you’re serving them as an appetizer, a main course, or a side dish, these Adobo Glazed Shrimp and Pineapple Skewers are sure to be a hit at any occasion, bringing a touch of tropical paradise to your table.
Ingredients
For the marinade
½ cup extra virgin olive oil
⅓ cup lime juice fresh
De-seed chipotle chilies finely chopped chipotle chillies in adobo sauce
3 tablespoons honey
2 limes, zested and then cut into wedges
For the Shrimp and Pineapple
Sea salt flakes, smoked paprika, and freshly ground black pepper, to season
24 fresh shrimp, peeled and deveined
½ pineapple, peeled, cut into 2 cm pieces
2 green onions, cut crosswise into ¼-inch pieces
1 bell pepper
1 red onion
Coriander leaves, to serve
Preparation
Soak eight bamboo skewers in water for 30 minutes.
Blend de-seeded chipotle peppers, peppers, and adobo sauce with honey, olive oil, lime zest, and scallions.
Brush the mixture onto the shrimp and vegetables.
Preheat a barbecue grill or chargrill pan to medium heat.
Thread the shrimp and pineapple alternately onto the skewers.
Drizzle half of the butter mixture over the skewers.
Cook on the grill for 2-3 minutes on each side, or until the prawns are cooked through and the pineapple is charred.
Serve the skewers with coriander.
Notes