These grilled teriyaki shrimp and pineapple kabobs are perfect served over rice in a pineapple boat! It’s an easy recipe that can be customized for everyone in your family!
A couple months ago, I wrote a post on how to clean off your grill at the end of the season and get it ready to store for winter.
And, my word, did I ever hear it from you guys! Message received loud and clear… people like to grill in winter too!
I suppose it depends on where you live and how tough you are (ahem, I’m not very tough when it comes to the cold), but I totally agree that grilling in winter should be celebrated! It still makes your food taste great and it’s still healthy, so why pack those grills away just because there’s snow on the ground?
So after many, many comments and emails letting me know that grills do not need to be stored during the cold months, I decided to make a little winter grilling guide for you guys! Although, I do still believe it’s okay (and often necessary) to clean those grills off at the end of a season so I still think you should check out my tips for that!
Winter Grilling Guide
- If possible, move your grill closer to the house. We’ve lived in houses where our grill is in a back corner of the yard, and that just doesn’t cut it in the middle of winter. You don’t want to have to trek through snow to make your dinner. So move that grill up to a patio or even a sidewalk if necessary.
- Piggybacking on that last one, as much as you might want to be out of the winter elements, never move your grill inside a garage. You really shouldn’t even have it under an overhang or within 10′ of your house. So move it closer if you need to, but still keep it a safe distance away. Toe that line, friends!
- As you bundle up to head out to your grill, avoid any accessories that dangle. In other words, leave the scarf off or make sure it is securely tucked into your jacket. Same with tassels on a hat. You don’t want anything hanging down onto the grill and coming in contact with your food or a flame.
- Trust the times on your recipe and avoid opening the lid to the grill as much as possible. It’s cold out and you don’t want to let all that heat escape by opening the lid repeatedly.
- And while we’re talking about the temperature, know that it might take a little longer to preheat your grill. It just makes sense so plan your timing accordingly. I usually give it an extra 5-10 minutes to preheat over what I do in the summer.
- Try to make dishes that you can prep indoors rather than food that you need to stand over the grill constantly basting or assembling.
- Here in Pennsylvania, it starts getting dark around 4:30 or 5:00 during the winter, which is way too early for me to be preparing dinner. Make sure you have a flashlight handy if you’ll be grilling in the dark. Even better than trying to hold a flashlight while you maneuver food, consider getting a headlamp. They’re inexpensive and it will give you a direct, overhead light.
- Propane doesn’t burn very efficiently in cold temperatures and you’ll end up using more of it than you do during the warmer months. I recommend using a charcoal grill for winter grilling. It will be less expensive, and with the ElectroLight Fire Starter, it will be faster to start and keep a consistent temperature.
- With your charcoal grill, use lump charcoal instead of briquettes. Lump charcoal burns hotter and will stay at a more consistent temperature. Just pile your lump charcoal in the bottom of your grill, use your ElectroLight to start it and get to grilling!
In terms of which food is best for winter grilling, I like to make food that doesn’t take quite as long to cook. So I probably wouldn’t grill a giant pork roast in the winter, because remember I’m a wimp and that would take too long. But something quick and easy like Asian Pork Burgers or Marinated Chicken for a Salad would be perfect!
Shrimp also grill very quickly, so these grilled teriyaki shrimp and pineapple kabobs are perfect for winter grilling! During the winter months, I like to serve them over rice because it’s a bit heavier of a meal and just feels like it warms us up.
You could easily switch it up in the summer, though, for a lighter meal. Just make the recipe exactly as is and after grilling, serve over a salad. Or even serve the shrimp and pineapple in a tortilla for shrimp tacos. However you serve it, just make sure you grill it rather than cooking it indoors. You get such a nice caramelization and the flavor from the charcoal grill brings it over the top!
Grilled Teriyaki Shrimp and Pineapple
This is a really easy recipe to make. In fact, the most time consuming part is threading the skewers for the shish kebabs!
To start, cut your pineapple in half vertically. On each half, cut around the edge leaving about 1/2″ for the outer border. Then cut each center in 3 vertical strips and use a spoon to scoop out from the shell. Then cut pineapple into chunks for your skewers.
Thread your skewers alternating shrimp and pineapple chunks. I doubled up on the shrimp in some spots because SHRIMP!!
In a small saucepan, heat up your ingredients for your teriyaki sauce. You could buy a bottle teriyaki marinade, but why?? It’s so easy to make a tastes a lot better!
Once you have it made, use a pastry brush to brush all over your shish kebabs.
Set them aside and preheat your grill using your ElectroLight Firestarter. If you’re grilling in winter, be sure to let it heat up for an additional 5-10 minutes more than you would in the summer.
Grill your shrimp and pineapple shish kebabs for about 4 minutes on each side or until the shrimp are cooked through and the pineapple has started to caramelize.
While that’s cooking, fill your pineapple boats with the cooked white rice. Add your grilled shrimp and pineapple then garnish with chopped green onions and sesame seeds. I also set aside some of the teriyaki sauce before I used it on the raw shrimp so I could drizzle it over my final dish. Totally not necessary but does make it look pretty!
Grilled Teriyaki Shrimp and Pineapple
Grilled teriyaki shrimp and pineapple kabobs are perfect served over rice with a sprinkle of green onions and sesame seeds. You can also serve over a salad, as shrimp tacos or just enjoy plain for a healthy dinner!
- 1 Tbsp. Garlic minced
- 1/3 cup Soy sauce
- 1/4 cup Brown sugar
- 1/4 cup Honey
- 1/2 Tbsp Cornstarch
- 1 Pineapple whole
- 1 lb. Raw Shrimp peeled and deveined
- 3 cups White rice prepared
- Green onions chopped for garnish
- Sesame Seeds
Using your Electrolight Fire starter, preheat your charcoal grill.
In a small saucepan, add garlic, soy sauce, brown sugar, honey and cornstarch. Cook and stir over medium high heat for about 5-7 minutes or until it starts to thicken. Set aside.
Slice pineapple vertically so that you have 2 halves. Use a knife to cut the center pineapple out leaving a 1/2" edge around the outside of the pineapple. Once you have the outer rim cut, use a knife to cut 3 vertical rows and then use a spoon to remove the pineapple. Try to keep it intact as much as possible and then cut it into chunks for your kabobs.
Using shish kebabo skewers, alternate shrimp and pineapple chunks. Brush on both sides with teriyaki sauce and place on preheated grill.
Cook for about 4-5 minutes on each side until your shrimp are cooked through and your pineapple has started caramelizing.
While your shrimp is cooking. Fill your empty pineapple halves with the prepared rice. Add the cooked shrimp and pineapple and sprinkle with chopped green onions and sesame seeds.
You do not need to use the pineapple halves as bowls if you don't want to. You can easily serve these in a bowl over rice too!
Feel free to add steamed broccoli or another veggie to yours if you like!
For even more grilling recipes that you can make with your ElectroLight, check out the HomeRight pages for more inspiration:
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