Grilled Shrimp and Pineapple Pitas
Low Calorie Recipe
Grilled Shrimp and Pineapple Pitas create a great main dish with tropical pineapple adding a nice flavor pairing to the shrimp. Grill shrimp and vegetables over medium flame for about 5 minutes, or until shrimp are pink and vegetables are seared. Serve in pitas.
1 pound large shrimp, cleaned, peeled and deveined
1 cup fresh pineapple, cut into strips
1 onion, sliced
1 red bell pepper, sliced
1 green bell pepper, sliced
Dash hot sauce
1 tablespoon extra virgin olive oil
1 cup fresh cilantro, minced
Preheat grill. Toss ingredients together in a bowl and set aside.
Grill shrimp and vegetables over medium flame for about 5 minutes, or until shrimp are pink and vegetables are seared.
Serve in pitas.
Add 1 tablespoon chopped avocado to each pita.
Freebie! How to Chop Pineapples
Click the picture below to download a free one page PDF file with complete instructions on how to chop your pineapples. (No strings!)
- Shrimp deteriorates very quickly and should be used the same day you purchase it, or at least no later than the next day. Never refreeze thawed shrimp; most of the shrimp you buy has been frozen. If you wish to keep it longer, buy it frozen solid.
- The dark colored intestinal tube running down a shrimp's back is okay to eat as long as it is cooked. However, it may be a little gritty due to the bacteria and other residues of digestion. The bacteria are killed by cooking the shrimp.
- If shrimp has a slight ammonia smell, it is deteriorating.
*Too many possible varients in nutrition information for accuracy.
Yield: 4 servings