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Grilled Hawaiian Shrimp

Cook Time 50 Minutes

Servings: 8 Servings

1 can (14 ounces) full fat coconut milk
¼ cup orange juice
3 tablespoons lime juice
¼ cup soy sauce
1 tablespoon hot sauce
2 pounds jumbo shrimp, thawed, peeled, deveined
1 1/2 pounds pineapple chunks, cut in 1-inch pieces
15 skewers

Place all ingredients besides shrimp and pineapple to a medium bowl and whisk until combined. Reserve ½ cup of the marinade and set aside. Add shrimp to a large resealable bag with the prepared marinade. Evenly work the marinade over all parts of the shrimp, then place in the refrigerator for at least 30 minutes.

To install the grill grate, position it flat on top of the heating element and gently press down until it sits into place.

Turn dial to GRILL, set temperature to HI, and set time to 10 minutes (entire amount of time may not be needed.) Select START/STOP to begin preheating (preheating will take approx. 10-12 minutes).

While the unit is preheating, drain the shrimp from the marinade and thread the shrimp and pineapple onto skewers, alternating between shrimp and pineapple.

When the unit has indicated it has been preheated and ADD FOOD is displayed, open the hood and place the skewers on the grill. Close the hood to being cooking.

After 3 minutes, open hood, glaze skewers with reserved marinade, then flip. Close hood and cook for another 3 minutes and glaze.

When cooking is complete, server skewers warm.

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Keyword Ninja, Seafood, Shrimp, Skewers

Cook Time 50

Servings 8

Ingredients

1 can 14 ounces full fat coconut milk
¼ cup orange juice
3 tablespoons lime juice
¼ cup soy sauce
1 tablespoon hot sauce
2 pounds jumbo shrimp thawed, peeled, deveined
1 1/2 pounds pineapple chunks cut in 1-inch pieces
15 skewers

Instructions

Place all ingredients besides shrimp and pineapple to a medium bowl and whisk until combined. Reserve ½ cup of the marinade and set aside. Add shrimp to a large resealable bag with the prepared marinade. Evenly work the marinade over all parts of the shrimp, then place in the refrigerator for at least 30 minutes.
To install the grill grate, position it flat on top of the heating element and gently press down until it sits into place.
Turn dial to GRILL, set temperature to HI, and set time to 10 minutes (entire amount of time may not be needed.) Select START/STOP to begin preheating (preheating will take approx. 10-12 minutes).
While the unit is preheating, drain the shrimp from the marinade and thread the shrimp and pineapple onto skewers, alternating between shrimp and pineapple.
When the unit has indicated it has been preheated and ADD FOOD is displayed, open the hood and place the skewers on the grill. Close the hood to being cooking.
After 3 minutes, open hood, glaze skewers with reserved marinade, then flip. Close hood and cook for another 3 minutes and glaze.
When cooking is complete, server skewers warm.

Video

Beef Tenderloin Kushiyaki

Cook Time 50 Minutes

Servings: 8 Servings

1 can (14 ounces) full fat coconut milk
¼ cup orange juice
3 tablespoons lime juice
¼ cup soy sauce
1 tablespoon hot sauce
2 pounds jumbo shrimp, thawed, peeled, deveined
1 1/2 pounds pineapple chunks, cut in 1-inch pieces
15 skewers

Place all ingredients besides shrimp and pineapple to a medium bowl and whisk until combined. Reserve ½ cup of the marinade and set aside. Add shrimp to a large resealable bag with the prepared marinade. Evenly work the marinade over all parts of the shrimp, then place in the refrigerator for at least 30 minutes.

To install the grill grate, position it flat on top of the heating element and gently press down until it sits into place.

Turn dial to GRILL, set temperature to HI, and set time to 10 minutes (entire amount of time may not be needed.) Select START/STOP to begin preheating (preheating will take approx. 10-12 minutes).

While the unit is preheating, drain the shrimp from the marinade and thread the shrimp and pineapple onto skewers, alternating between shrimp and pineapple.

When the unit has indicated it has been preheated and ADD FOOD is displayed, open the hood and place the skewers on the grill. Close the hood to being cooking.

After 3 minutes, open hood, glaze skewers with reserved marinade, then flip. Close hood and cook for another 3 minutes and glaze.

When cooking is complete, server skewers warm.

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Comments:

Be The First To Comment: Cancel reply

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Course Appetizer, Dinner

Keyword Beef, Skewers, Tenderloin

Ingredients

1 cup soy sauce
2 tablespoons sake
1 tablespoon mirin
2 tablespoons canola oil
1 tablespoon freshly grated ginger
2 cloves garlic mashed
1/2 cup sugar
2 tablespoon sesame seeds
green onion thinly sliced
1 beef tenderloin cut into 1-inch cubes
Cooked rice optional for serving

Instructions

Combine the marinade ingredients in a large bowl. Add the beef tenderloin pieces and massage to coat. Chill the beef in the marinade for several hours, up to overnight. When ready to cook, heat the grill to medium high. Skewer the beef pieces onto metal skewers, about 6 beef piece per skewer. Grill the skewers directly over medium heat for 2 minutes per side. Serve the skewers over rice. Mochi dessert optional but highly recommended!

Video