Grilled Pineapple Chorizo Meatball and Shrimp Skewers

Grilled Pineapple Chorizo Meatball and Shrimp Skewers

Servings: 6   |   Preparation: 30 Mins


Ingredients

  • 1 package (16 oz.) Rosina Artisan Pinapple Chorizo Meatballs
  • 8 metal or bamboo skewers
  • ⅓ cup dark rum (optional)
  • ¼ cup pineapple juice
  • ¼ cup fresh lemon juice
  • 2 tablespoons olive oil
  • ¼ cup chopped cilantro leaves
  • 2 tablespoons minced garlic
  • 1 lb. large shrimp, peeled and deveined
  • 1 red bell pepper, cut into 1 inch squares
  • 1 bottle sweet chili sauce
  • 3 limes, halved, for serving

Directions

Soak skewers in water if using bamboo skewers for 20 minutes. Defrost meatballs in the microwave for 20-30 seconds. 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 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. Brush the skewers with some of the sweet chili sauce. Remove from the grill and serve each skewer with a lime half.