Honey Garlic Butter Shrimp Pineapple Skewers

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  Unsalted Butter(45g)
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  Honey(60g)
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  Garlic(15g)
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  Soy Sauce, Low Sodium(30g)
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  Lemon Juice, Fresh(15g)
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  Shrimp(454g)
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  1 pinch salt (to taste)
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  1 Pinch Cracked Pepper (To Taste, Optional)
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  Pineapple(240g)
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  Lemon
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  Parsley, Fresh(30g)

Instructions

1. 1Soak wooden skewers in water for at least 20 minutes while you prep the remaining ingredients.
2. 2Mince the garlic and cut the pineapple into 1-inch chunks. Pat the shrimp dry with paper towels and season lightly with salt and pepper.
3. 3Melt the butter in a small saucepan over medium heat, about 1–2 minutes. Add the minced garlic and cook for 30 seconds until fragrant, then stir in the honey and low-sodium soy sauce. Simmer over medium heat for 3–4 minutes, stirring occasionally, until the sauce thickens slightly and coats the back of a spoon. Remove from heat and stir in the fresh lemon juice. Set the sauce aside.
4. 4Thread the shrimp and pineapple chunks alternately onto the soaked skewers, leaving a small gap between each piece. Brush both sides of each skewer generously with the honey garlic butter sauce.
5. 5Heat the remaining butter in a large skillet or grill pan over medium-high heat for about 1 minute until melted and foaming. Working in batches, lay 3–4 skewers in the pan and sear for 3–4 minutes on the first side without moving them, spooning additional sauce over the shrimp as it cooks. Flip each skewer and cook for another 3–4 minutes on the second side, spooning more sauce over top, until the shrimp are opaque and firm with an internal temperature of 165°F.
6. 6Transfer the cooked skewers to a serving platter and repeat with remaining batches.
7. 7Divide the skewers evenly into 6 airtight containers while still warm. Distribute the remaining sauce among the containers for dipping.
8. 8Garnish with fresh chopped parsley and serve, or store in the refrigerator for up to 3 days.