Ingredients:
Instructions:
Preheat the grill. In a bowl, combine shrimp and 1/4 cup teriyaki sauce. Set aside for 15 minutes.
Skewer shrimp, pineapple, green onions and bell pepper, alternating pieces.
Grill for 3 to 5 minutes, turning once, and basting frequently with reserved 1/4 cup teriyaki sauce.
Grill until shrimp are cooked through and vegetables are crisp-tender.
Notes:
In this version, I used jumbo local shrimp, which were on sale, and chose green onions instead of the more predictable onion for piquancy. To jazz it up, I slipped on fresh, ripe and juicy pineapple chunks, then added red bell pepper for color. I brushed on teriyaki sauce for the perfect balance of sweet and savory.
Make sure that if you're using quick-cooking shrimp, you pick veggies that don't need much grill time. If you're using wooden skewers, soak them in water first.
Nutrition:
Per serving: 155 calories (percent of calories from fat, 9), 19 grams protein, 16 grams carbohydrates, 1 gram fiber, 2 grams fat (trace saturated), 129 milligrams cholesterol, 534 milligrams sodium.