Ingredients
Equipment
Method
Preparation
- In a small bowl, whisk together sweet chili sauce and sambal until well combined.
- Thread shrimp and pineapple chunks alternately onto soaked skewers.
- Brush both sides of skewers with the sweet chili and sambal mixture.
- Preheat grill to medium-high heat, around 400°F.
- Grill skewers for 3 minutes on one side.
- Flip each skewer and brush with remaining sauce, grill for an additional 2-3 minutes.
- Garnish with chopped parsley and serve with lime wedges.
Nutrition
Notes
Enjoy skewers fresh off the grill for the best flavor. Can store leftovers in the fridge for up to 3 days.
