Grilled Shrimp and Pineapple Kabobs

• lb uncooked jumbo shrimp↗1
• fresh pineapple↗1⁄2
• orange marmalade, divided↗6 tablespoons
• water↗1⁄2 cup
• soy sauce↗1 tablespoon
• couple dashes hot sauce (optional)
• (6 ounce) box long grain and wild rice blend, prepared according to package directions↗1
• snipped fresh cilantro1⁄4 cup

Step-by-step instructions

1. 1

   In a small saucepan combine 4 tablespoons of the marmalade, water, soy sauce and optional hot sauce; set aside.

2. 2

   If skewers are wooden, pre-soak approximately 30 minutes.

3. 3

   Cut pineapple into 4 crosswise slices; core and cut each slice in quarters to make 16 small wedges.

4. 4

   Peel and devein shrimp.

5. 5

   Thread on 4 skewers the shrimp alternating with pineapple wedges. Brush some of the marmalade-soy sauce mixture on shrimp and pineapple.

6. 6

   Place skewers on rack of an uncovered grill directly over medium heat. Grill 8 to 10 minutes, turning once, until shrimp are opaque and pineapple is heated through. Remove from heat; cover to keep warm.

7. 7

   Heat remaining marmalade-soy sauce mixture and bring to a full boil; remove from heat source.

8. 8

   Transfer prepared rice mixture to a serving bowl; stir in remaining 2 tablespoons marmalade and cilantro.

9. 9

   Serve kabobs with rice and boiled marmalade-soy sauce mixture.