Ingredients
Scale
- 1 pound large shrimp, peeled and deveined
- 1 cup fresh pineapple, cut into 1-inch cubes
- 1 cup panko breadcrumbs
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- Skewers (wooden or metal)
Instructions
- Begin by heating your grill or grill pan to a medium-high temperature. If you’re using wooden skewers, soak them in water for at least 30 minutes.
- In a mixing bowl, combine the panko breadcrumbs with chili powder, garlic powder, salt, and black pepper. Stir until evenly mixed.
- Prepare your breading station with flour in one shallow dish, beaten eggs in another, and seasoned panko in a third dish.
- Coat each shrimp in flour, shaking off excess, then dip into the beaten eggs, and finally roll in the panko mixture until well coated.
- Alternate threading the shrimp and pineapple cubes onto the skewers.
- Lightly brush the assembled skewers with olive oil.
- Grill the skewers for about 2-3 minutes on each side, until the shrimp are pink and opaque, and the panko is golden brown.
- Remove the skewers from the grill and let them rest for a minute before serving.
Notes
- Ensure wooden skewers are soaked to prevent burning.
- Adjust the spice level by adding more or less chili powder.
- These skewers can be served with a dipping sauce for added flavor.
- Prep Time: 15 minutes
- Cook Time: 6 minutes
- Category: Appetizer
- Method: Grilling
- Cuisine: Fusion
- Diet: Gluten Free
Nutrition
- Serving Size: 1 skewer
- Calories: 250
- Sugar: 2g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 150mg