My whole crew gobbled these Hawaiian Shrimp Kabobs right up! Shrimp, pineapple, red onion, and red bell pepper are loaded up onto kabob sticks and coated with an apricot preserves marinade for a sweet and delicious dinner you can feel great about!

About the apricot preserves marinade.

The marinade for these Hawaiian kabobs is super simple. You will use apricot preserves, water, soy sauce, and salt. I used the apricot preserves from Aldi, Berryhill brand, but you can use any brand. If you are okay with artificial sweeteners, you can use sugar-free apricot preserves, making these kabobs ZERO WW FreeStyle SP!

More great recipes that use apricot preserves.

Once I get a jarred ingredient in my kitchen, I like to find more than one way to use it, as is the case with my apricot preserves. If you are looking for more ways to use the remaining preserves, we have you covered. Here are just a couple of my favorites:

• Slow Cooker Sweet Glazed Pork Chops – 6 Green, 6 Blue, and 6 Purple points
• Coconut Shrimp with Apricot Sauce – 7 Green, 6 Blue, and 6 Purple points
• Ham Pear and Goat Cheese Thin Crust Pizzas – 6 Green, 6 Blue, and 6 Purple points

How to make Hawaiian kabobs.

The key to making great kabobs is to get the ingredients to be relatively similar in size. You wouldn’t want to have a really large piece of onion next to a really small piece of shrimp, for instance, because the shrimp wouldn’t reach the grill, and therefore, would not get those fabulous grill marks we all love.

With this in mind, you may find that the size difference between relatively larger pineapple chunks and smaller medium shrimp, would not work well next to each other. For this reason, I decide to load up all of the shrimp on one kabob and all of the pineapple chunks on another. Since I cut the bell peppers and onions about the same size, I loaded those together on one kabob, alternating them as I went along.

How to serve these kabobs.

Once our kabobs were fully cooked, I used a fork to carefully pull the ingredients off of the kabobs onto a serving plate. This allowed everyone in my family to choose how much of each ingredient they would like to eat, rather than giving them full kabobs.

About that grill…

Don’t have an actual grill? No problem. Neither do I. There are a lot of great indoor grills on the market. The one I used for these kabobs is a large 9-serving George Foreman grill. You can read about the George Foreman grill I used here.

Another option I love to use for kabobs is my 15-in-1 air fryer oven that makes actual kabobs! You can read more about the air fryer oven I use here.

Hawaiian Shrimp Kabobs go great with…

I heated up some Uncle Ben’s Ready Rice in our microwave and served the rice as a side. You could also serve these kabobs with a spinach salad or cauliflower rice. (Learn how to make cauliflower rice here.)

Here is what you need:

1/4 cup apricot preserves
2 tablespoons water
1 tablespoon soy sauce
1/2 teaspoon salt
1 pound medium shrimp, peeled and deveined (approximately 60 shrimp)
1 (20 ounce) can pineapple chunks in 100% juice, rinsed and drained
1 red bell pepper, seeded and cut into 1 inch pieces
1 red onion, cut into 1 inch pieces
Cooking spray

Here is what you do:

In a small saucepan over medium heat, combine preserves, water, soy sauce, and salt. Bring to a boil and cook for 5-6 minutes.

Meanwhile, load up the kabobs. Shrimp should be on their own kabobs, pineapple on their own, and bell pepper/red onion on their own kabobs. By loading up the kabobs this way, you can make sure that all of the ingredients get grill marks.

Spray grill or grill pan with cooking spray. Place kabobs on the grill and use a basting brush to coat the kabobs with the apricot marinade. Grill kabobs for 5-6 minutes on each side, or until grill marks form, basting the kabobs with the apricot marinade a couple more times as they cook.

Divide the ingredients into 6 servings.

Makes 6 servings.
One serving is 3 Green, 2 Blue, and 2 Purple points.

Print Recipe

5 from 1 vote

Hawaiian Shrimp Kabobs

One serving is 3 Green, 2 Blue, and 2 Purple points.

Makes: 6 servings

Calories: 135

Author: Alisha Hughes

Ingredients

• 1/4 cup apricot preserves
• 2 tablespoons water
• 1 tablespoon soy sauce
• 1/2 teaspoon salt
• 1 pound medium shrimp, peeled and deveined (approximately 60 shrimp)
• 1 (20 ounce) can pineapple chunks in 100% juice, rinsed and drained
• 1 red bell pepper, seeded and cut into 1 inch pieces
• 1 red onion, cut into 1 inch pieces
• Cooking spray

Instructions

• In a small saucepan over medium heat, combine preserves, water, soy sauce, and salt. Bring to a boil and cook for 5-6 minutes.
• Meanwhile, load up the kabobs. Shrimp should be on their own kabobs, pineapple on their own, and bell pepper/red onion on their own kabobs. By loading up the kabobs this way, you can make sure that all of the ingredients get grill marks.
• Spray grill or grill pan with cooking spray. Put kabobs on the grill and use a basting brush to coat the kabobs with the apricot marinade. Grill kabobs for 5-6 minutes on each side, or until grill marks form, basting the kabobs with the apricot marinade a couple more times as they cook.
• Divided ingredients into 6 servings.