Spicy Pineapple & Shrimp Kebabs | The Rogue Chef

Ingredients

• ½ C Coconut Milk
• 1 T Frank's Red Hot Sauce
• 1 Jalapeño Pepper, seeded and minced
• 3 Cloves Garlic, minced
• 1 T Soy Sauce
• 1 tsp Worcestershire Sauce
• ¼ C Lemon Juice, freshly squeezed
• ¼ C Lime Juice, freshly squeezed
• 1 lb Shrimp, large (roughly 20 shrimp), peeled, deveined (tails on)
• ¾ lb Pineapple Chunks, cut into 1 inch chunks (about 1 pineapple)
• Canola Oil, for grilling
• 6 Skewers