- 1 (20 ounce) can pineapple chunks in juice, drained, juice reserved
- 1 lime, zested and juiced
- 1/2 cup soy sauce
- 3 1/2 teaspoons extra virgin olive oil, divided
- 1 tablespoon hot pepper sauce, such as Tabasco
- 1 teaspoon ground ginger
- 1 pound jumbo shrimp, peeled and deveined
- 1 large large green bell pepper–stemmed, seeded and cut into 1-inch chunks
- 1 red onion, cut into 1-inch chunks
- 1 (10 ounce) box instant couscous
- Soak eight 12-inch wood skewers in water for 30 minutes. In a baking dish or shallow container, whisk together 3/4 cup pineapple juice, 1 tablespoon lime juice, the soy sauce, 1/2 teaspoon olive oil, the hot sauce and ginger. Set aside 2 tablespoons of the mixture in a small bowl.
- Preheat the broiler. Thread the shrimp, bell pepper, pineapple chunks and onion onto the skewers. Place the kebabs in the pineapple juice marinade for 15 minutes, turning halfway through.
- Meanwhile, in a medium saucepan, bring 1 3/4 cups water and the remaining 1 tablespoon olive oil and 1/4 cup pineapple juice to a boil. Stir in the couscous. Cover with a lid and remove from the heat. Let stand for 5 minutes.
- Transfer the kebabs to a foil-lined baking sheet and broil for 3 minutes. Turn the kebabs and brush with the reserved marinade. Broil for 3 minutes, until the shrimp are no longer translucent. Remove from the oven.
- Fluff the couscous with a fork and stir in the lime peel. Serve with the kebabs.