Grilled Pineapple Chorizo Meatball and Shrimp Skewers

Grilled Pineapple Chorizo Meatball and Shrimp Skewers

Servings: 6   |   Preparation: 30 Mins


Ingredients

  • 1 pkg. Rosina Artisan Pinapple Chorizo Meatballs , defrosted
  • 1 lb. Large Shrimp, peeled and deveined (about 24-26)
  • 8 metal skewers or bamboo skewers
  • 1 Bottle of Sweet Chili Sauce
  • 2 Tbsp. Extra Virgin Olive Oil
  • ¼ Cup Pineapple Juice
  • ¼ Cup Fresh Lemon Juice
  • ⅓ Cup Dark Rum (optional)
  • 2 Tbsp. Garlic, finely minced
  • ¼ Cup Cilantro Leaves, Chopped
  • 1 Red Bell Pepper, cut into 1 inch squares
  • 3 limes, halved, for serving

Directions

  • Soak skewers in water if using bamboo skewers for 20 minutes. Preheat a grill to medium heat.
  • For the marinade, combine the rum, pineapple juice, lemon juice, olive oil, chopped cilantro, and minced garlic in a bowl. Add the shrimp, meatballs, and red peppers, coating well in the marinade. Cover, refrigerate and let rest for 20 minutes.
  • Thread each skewer with (in order) a meatball, a pepper, a shrimp, a meatball, a pepper, a shrimp, a meatball, a pepper.
  • Grill the skewers over medium heat, for 3 minutes per side. (Turning them over carefully.)
  • Brush the skewers with some of the sweet chili sauce.
  • Remove from the grill and serve each skewer with a lime half.