Shrimp and Grilled Pineapple Brochettes, Lukewarm Dressing

Shrimp and Grilled Pineapple Brochettes, Lukewarm Dressing
  • 4 brochettes
  • 0:20 Preparation
  • 0:08 Cooking
  • 0:28 Total Time


Add all
  • sauce:

  • 1 cup
    (250 mL)

    pineapple juice

  • 1/3 cup
    (80 mL)


  • 1/2 tsp.
    (2 mL)

    vanilla extract

  • 1/2

    fresh pineapple, in mid-size cubes

  • 20

    shrimp 31-40, uncooked , thawed

  • 1

    red onion, in mid-size cubes

  • 1

    green pepper, in mid-size cubes

  • 1/3 cup
    (80 mL)

    canola oil

  • 8 cups
    (2 L)

    mixed lettuce

  • 3 Tbsp.
    (45 mL)

    canola oil

  • 1/2 cup
    (125 mL)

    sliced almonds, grilled

  • 8

    cherry tomatoes, cut in two


Soak wood skewers in water 30 minutes.

Preheat barbecue to medium.

In a small saucepan, mix pineapple juice, honey and vanilla. Place saucepan on the corner of the barbecue grill.

Alternate pineapple, shrimp, onion and pepper on the skewers. Brush with oil and place on very hot grill. Cook 6 to 8 minutes.

Brush brochettes with sauce that is hot but not boiling.

When brochettes are done, place on a bed of lettuce.

Remove from heat, add 1/3 cup (80 mL) oil to remaining sauce and poor lukewarm dressing on lettuce, garnish with almonds and cherry tomatoes.

Serve immediately.

Source: Metro

Wine and meal pairing

Delicate and light

Delicate and light
These dry, more delicate wines stand out with their pale colour, simple fruit aromas, and the sensation of freshness their acidity brings forth.
Product category: white wine.

Discover your taste profile!

© Société des alcools du Québec, 2007