Shrimp and Pineapple Skewers

What you need

Ingredients

• 2 teaspoons sambal oelek (or sriracha)
• 2 teaspoons sesame oil (toasted )
• 2 tablespoons low sodium soy sauce ( or gluten-free tamari, plus more for serving)
• 1 pound extra large shrimp (peeled and deveined)
• 2 cups cubed pineapple
• ½ red onion (cut into chunks)
• Oil spray
• 1 head butter lettuce leaves (for serving)
• cooked white or brown rice (optional for serving)

In the correct order

Instructions

1. If using wooden skewers, soak at least 30 minutes.
2. Preheat an outdoor grill to medium high heat and lightly oil the grates.
3. Add the sambal, sesame oil, and soy sauce to a mixing bowl and whisk to combine. Add the shrimp, cubed pineapple, and red onion to the bowl and toss everything together to coat it in the sauce. Thread the shrimp, pineapple and red onion onto metal skewers and arrange them on a rimmed baking sheet lined in foil.
4. Lightly spray the kabobs with oil spray. Place them on the preheated grill in an even layer. Cook for 2 minutes per side, until the shrimp is cooked through and nice char marks have formed.
5. Remove the foil from the baking sheet and place the cooked kabobs on the clean baking sheet.
6. Serve with rice, butter lettuce leaves, and extra soy sauce.