- 1 lb Pure Flavor® Aurora Bites Mini Sweet Peppers, halved
- 1 lb raw shrimp without shells, deveined and cleaned
- 1 lb pineapple, cut into cubes
- 6 tbsp brown sugar
- 3 tbsp coconut oil, divided
- 2 tbsp agave syrup
- 2 tsp sriracha
- 2 tsp garlic, minced
- 2 tsp Dijon mustard
- 1 tsp vanilla extract
- ½ tsp salt
- ¼ tsp black pepper
- 12 wooden skewers, pre-soaked
Preheat the grill to medium-high heat.
Prepare the brown sugar glaze by combining 2 tbsp coconut oil, brown sugar, garlic, Dijon mustard, agave syrup, vanilla extract, salt, and pepper in a small microwave-safe bowl. Microwave for 30 seconds at a time, stirring in between until coconut oil and brown sugar has melted together.
To prepare the kabobs, add a piece of pepper, a pineapple cube, and then a shrimp to each skewer. Continue this process until skewers are full.
Brush remaining coconut oil to the grill grates. Grill the kabobs for 4 minutes on each side, brushing them with the brown sugar glaze on the exposed side in between turns until the shrimp are opaque.
Recipe created by Amber Bogardus
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