- Leaving shells on tails, peel prawns; devein.
- Reserving 2 Tbsp. juice*, drain pineapple. Combine pineapple juice and quick & easy marinade in large bowl; remove and reserve 1/4 cup sauce mixture. Add prawns to bowl; toss to coat well.
- Place 1 pineapple chunk in curve of each prawn. Thread prawn with pineapple and red pepper alternately onto skewers, leaving space between pieces.
- Broil skewers 4 inches from heat source 4 minutes. Turn kabobs over; brush with reserved sauce mixture. Cook 3 to 4 minutes longer, or until prawns are evenly pink. *Reserve 1/4 cup pineapple juice if using Kikkoman Roasted Garlic & Herbs Quick & Easy Marinade. TIP: Soak bamboo skewers in water 30 minutes to prevent burning.
ingredients
16 jumbo-size fresh or thawed prawns or shrimp (about 1-1/4 lbs.)
1 can (8 oz.) pineapple chunks
1/2 cup Kikkoman Roasted Garlic & Herbs*, Toasted Sesame,
Honey & Mustard or Gourmet Teriyaki Quick & Easy Marinade
1 small red bell pepper, cut into 1-inch squares
4 (12-inch) metal or bamboo skewers
directions
THE STORY OF SOY SAUCE
Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE
