Delicious, low-cal kabobs ready for the grill

Fire up the grill to cook these easy kabobs. They would be a great menu choice for your next backyard gathering. Allow a little extra time for marinating.


Pineapple Shrimp Kabobs

Preparation time: 10 minutes (plus marinating)

Grilling time: 10 minutes

1⁄4   cup reduced-sodium soy sauce

1⁄4   cup balsamic vinegar

1⁄4   cup honey

1    garlic clove, minced

1    pound uncooked medium shrimp, peeled and deveined

1    large green pepper, cut into 1-inch pieces

1    8-ounce can pineapple, chunks, drained

In a small bowl, combine the soy sauce, vinegar, honey and garlic. Set aside 1⁄3 cup.

On eight metal or soaked wooden skewers (see note), thread the shrimp, green pepper and pineapple. Place in shallow dish; pour remaining marinade over kabobs. Cover and chill for 1 hour. Cover and chill reserved 1⁄3 cup marinade.

Coat grill rack with cooking spray before starting the grill. Drain kabobs and discard marinade . Grill, uncovered, over medium heat for 1 to 2 minutes on each side; basting with reserved marinade. Grill 3 to 4 minutes longer or until shrimp turn pink, turning and basting frequently.

Makes 4 servings.

Note: If using wooden skewers, soak in water at least 30 minutes prior to use to prevent them from catching fire.

Nutritional information per serving (2 kabobs): 154 calores; 1 g fat (0 g saturated); 135 mg cholesterol; 21 g carbohydrate; 1 g fiber; 15 g protein.

Recipe from: Taste of Home; www.tasteofhome.com