From Cooking Light magazine. Subscribe at . Serves 4.
Ingredients
SAUCE
1/4 cup low-sodium teriyaki sauce
1 tablespoon sesame seeds, toasted
KEBABS
48 large peeled and deveined shrimp (about 1 1/2pounds)
32 ( 1-inch) pieces cubed fresh pineapple (about 3/4pound)
1 medium red onion, cut into 8 wedges
Cooking spray
Directions
Prepare grill.
To prepare sauce, combine teriyaki sauce and sesame seeds in a small bowl.
To prepare kebabs, thread 6 shrimp, 4 pineapple chunks, and 1 onion wedge alternately onto each of 8 (10-inch) skewers. Brush kebabs with teriyaki mixture. Place kebabs on grill rack coated with cooking spray; grill 8 minutes or until shrimp are done, turning once.
Cal 254 (14 percent from fat); fat 4g (sat 0.7g, mono 0.8g, poly 1.6g); iron 4.6mg; chol 259mg; calcium 110mg; carb 17.6g; sodium 514mg; protein 35.6g; fiber 1.9g
