A delightful twist on shrimp skewers with a tangy citrus glaze and juicy pineapple chunks.
Juice the orange and combine it with grated ginger, honey, soy sauce, and cayenne pepper in a blender. Blend until smooth.
For a smoother glaze, strain it through a fine mesh sieve after blending.
Pour the blended mixture into a medium saucepan and bring to a boil over medium heat. Reduce the heat and simmer until the glaze thickens, about 10 minutes.
Stir occasionally to prevent the glaze from sticking to the pan.
Peel and devein the shrimp, then cut the pineapple into bite-sized chunks.
Use a sharp knife to make cutting the pineapple easier.
Thread the shrimp and pineapple alternately onto skewers, leaving a bit of space between each piece.
Soak wooden skewers in water for 30 minutes before using to prevent them from burning.
Preheat the grill to medium-high heat and lightly oil the grates. Place the skewers on the grill and brush with the glaze.
Turn the skewers frequently to ensure even cooking.
Cook the skewers until the shrimp are opaque and cooked through, about 8-10 minutes. Remove from the grill and serve immediately.
Serve with a side of extra glaze for dipping.
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