Shrimp Kabobs

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  Coconut Milk, Light, Canned(120g)
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  4 teaspoons Tabasco Original Red Sauce (or hot sauce of choice)
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  Soy Sauce, Low Sodium(10g)
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  Orange Juice, Fresh(60g)
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  Lime Juice, Fresh(60g)
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  Shrimp(454g)
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  Pineapple(340g)
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  Canola oil
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  Freshly chopped cilantro and/or green onion (for serving)

Instructions

1. 1In a medium bowl, whisk together the coconut milk, soy sauce, orange juice, and lime juice. Add the shrimp and toss to coat evenly. Cover and refrigerate for 1–2 hours, stirring occasionally.
2. 2While the shrimp marinates, cut the pineapple into bite-sized chunks. If using wooden skewers, soak them in warm water for at least 30 minutes.
3. 3Remove the shrimp from the marinade and reserve the liquid in a small bowl. Thread the shrimp onto skewers, alternating with pineapple chunks until all ingredients are used.
4. 4Heat a large skillet over medium-high heat and lightly coat the bottom with canola oil. Once the oil shimmers, carefully place the skewers in the pan.
5. 5Cook for 3–4 minutes without moving them, until the shrimp begin to turn opaque on the underside. Brush with reserved marinade and turn the skewers over.
6. 6Cook for an additional 2–3 minutes over medium-high heat, brushing again with marinade, until the shrimp are fully opaque and firm to the touch with an internal temperature of 165°F.
7. 7Transfer the hot skewers to a clean cutting board. Let cool for 2–3 minutes, then divide evenly into 4 airtight containers while still warm.
8. 8Store in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat for 2–3 minutes before serving.