Bar-B-Q Shrimp Kebabs with Pineapple & Kumquats

This recipe is brought to you by The Fit Fork.
  • 5



  • 1 pound jumbo shrimp, peeled and deveined (approximately 24 shrimp)
  • 2 cup fresh pineapple chunks
  • 24 kumquats (or orange slices with peel on)
  • 1 cup Stubb's® Sticky Sweet Bar-B-Q Sauce
  • Toasted unsweetened coconut for garnish


  • Use 8 metal skewers or soak 8 bamboo sticks in water for 10 minutes.

  • On each skewer, thread on 3 shrimp, 3 pineapple chunks and 3 kumquats in alternating pattern.

  • Place skewers on grill heated to approximately 400 F degrees, cook for approximately 2 minutes, brush sides with bbq sauce and then grill for 1 additional minute.

  • Flip skewers, brush with additional bbq sauce and cook for approximately 2 more minutes or until shrimp are pink and no longer translucent.

  • Discard bbq sauce used for brushing on shrimp. Sprinkle kebobs with coconut and serve with rice and remaining ½ cup bbq sauce for dipping or drizzling.

Nutrition information (per Serving)