- 1 pound shrimp
- 1 (16 ounce) can pineapple chunks
- 1 pint cherry or grape tomatoes
- 1 sweet onion, large dice
- 2 tablespoons sesame oil
- 1 tablespoon fresh ginger root, minced
- 1/2 cup orange juice
- 2 tablespoons soy or teriyaki sauce
- 2 teaspoons cornstarch
- 4-inch skewers or long toothpicks
- Heat sesame oil in pan and saute ginger with shrimp until the shrimp turns pink. Make sure shrimp reaches 145 degrees F. Remove shrimp form pan and set aside.
- In the same saute pan, add orange juice, juice from pineapple can, soy sauce and corn starch and whisk until well blended. Continue to heat and stir until thickened. Transfer to dipping bowl.
- Thread one shrimp, one pineapple chunk, one piece of onion and one tomato onto each skewer. Serve with dipping sauce.