Arthritis Self-Management

The American Heart Association and USDA recommend two servings of fish or shellfish a week. These shrimp with pineapple and a pinch of ginger make eating great seafood as easy as firing up the grill.

Preparation time: 10 minutes
Cooking time: 25 minutes
Total time: 35 minutes

Yield: 4 servings
Serving size: 2 skewers, each containing 3 shrimp plus vegetables and fruit

Ingredients

2 tablespoons cornstarch
2/3 cup pineapple juice
1 tablespoon reduced-sodium soy sauce
1 tablespoon honey
1 tablespoon white wine vinegar
1/4 teaspoon ginger
24 large shrimp, peeled and deveined (you can use thawed frozen shrimp that is not cooked)
1 cup fresh pineapple chunks
2 red peppers, cut in squares
1 large sweet onion, cut in chunks

Preparation

Combine cornstarch, pineapple juice, soy sauce, honey, vinegar, and ginger in saucepan. Cook over low heat until thick (about 15 minutes), stirring constantly. Alternately thread shrimp, pineapple, peppers, and onion onto 8 skewers, with 3 shrimp to a skewer. Grill over medium heat for 4–5 minutes, basting with sauce. Turn and cook another 4–5 minutes until shrimp is fully cooked and vegetables are desired tenderness.

Nutrition Facts

Per serving:
Calories: 92
Protein: 12 g
Total fat: 21 g
Saturated fat: less than 1 g
Cholesterol: 71 mg
Sodium: 506 mg
Dietary fiber: 3 g
Carbohydrate: 28 g