This dish is perfect for a weeknight dinner because it is quick and easy to make and uses only a few ingredients.  I love to grill pineapple.  If you haven’t tried it, you won’t be disappointed.  The heat from the grill brings out the natural sugars in the pineapple and caramelizes it.  I bought this pineapple cutter from Pampered Chef earlier this year and it makes cutting up a whole fresh pineapple a breeze! I like to buy whole pineapples whenever I go to Trader Joe’s because their prices are usually a few dollars cheaper than any other grocery store. A whole pineapple at Trader Joe’s is  around $3.99

 

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I normally buy my shrimp frozen from Whole Foods. You can get a big bag of wild caught peeled and deveined frozen raw shrimp for around $24. Tonight I paired these shrimp kabobs with a simple tomato and cucumber salad.  See recipe details below.

 

Grilled Shrimp, Pineapple and Onion kabobs (recipe will make 4 kabobs)

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Approx. 16 raw shrimp, peeled deveined (thaw if frozen)

1/4 of a fresh pineapple, cut into large chunks

1/2 of a sweet onion,  cut into large chunks

1 T coconut oil

2 tsp cinnamon

Course sea salt and pepper

1. Heat grill over medium heat

2 Coat thawed shrimp in coconut oil and sprinkle with salt and pepper

3. Coat pineapple chunks in cinnamon

4. Thread shrimp, pineapple and onion on metal skewer (if using wood, be sure to soak ahead of time) (use 4 shrimp per kabob)

5. Cook on grill approximately 2-3 min per side

 

Cucumber, Tomato and Avocado Salad

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2-3 cups of baby kale or your green of choice

2 English cucumbers, peeled cut into cubes

1 pint cherry tomatoes, halved

2 T of thinly sliced red onion

1 T oregano

1 tsp course sea salt

1/2 tsp freshly ground pepper

1/4 cup good olive oil (I used basil flavored olive oil)

2 T dark balsamic vinegar

1. Whisk olive oil, vinegar, salt, pepper and oregano in a separate bowl

2. Add Kale to large salad bowl and remaining ingredients and toss with salad dressing

Enjoy!