Grilled Pineapple Shrimp Skewers

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  0.3 cup Soy Sauce, Low Sodium
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  0.3 cup Lime Juice, Fresh
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  1 tbsp Sriracha sauce
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  0.3 cup Brown sugar
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  1 tsp Garlic powder
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  0.3 tsp ¼ tsp salt ($0.01)
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  0.3 tsp ¼ Tsp Black Pepper (Freshly Cracked, $0.04)
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  12 oz Shrimp
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  680 g Pineapple
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  1 Bell Pepper(119g)

Instructions

1. 1Soak wooden skewers in water for 30 minutes. While soaking, whisk together the soy sauce, lime juice, sriracha sauce, brown sugar, and garlic powder in a medium bowl until the brown sugar dissolves completely.
2. 2Cut the pineapple into 1-inch chunks and the bell pepper into 1-inch squares. Pat the shrimp dry with paper towels and season with salt and black pepper.
3. 3Add the shrimp, pineapple, and bell pepper to a large zip-top bag. Reserve ¼ cup of the marinade in a separate bowl, then pour the remaining marinade into the bag. Seal and gently massage for 1 minute to coat evenly. Marinate at room temperature for 30 minutes.
4. 4Thread the shrimp, pineapple, and bell pepper onto the soaked skewers in an alternating pattern, using 3–4 shrimp per skewer.
5. 5Heat a grill or grill pan over medium-high heat for 2–3 minutes until very hot. Place the skewers on the hot surface and cook 3–4 minutes without moving them, until the shrimp begins to turn pink on the bottom and the pineapple develops light char marks.
6. 6Flip the skewers carefully, baste with the reserved marinade, and cook for another 3–4 minutes over medium-high heat until the shrimp is opaque throughout and registers 165°F at the thickest part.
7. 7Remove the skewers from heat and let rest for 2 minutes.
8. 8Divide the skewers evenly among 3 airtight containers while still warm. Seal and refrigerate for up to 3 days.