Marinate for 30 minutes in the refrigerator. Advertisement. Step 2. Meanwhile, preheat an outdoor grill for high heat, and lightly oil grate. Step 3. Remove tuna from marinade, and place on grill. …
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Preheat the grill if using. Divide the meat into four portions (reserve the marinade) and thread onto four skewers along with optional pieces of green onion. Grill beef skewers over medium heat for 2-3 minutes per side or until …
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Whisk soy sauce, pineapple juice, brown sugar, Sriracha, sesame oil, and garlic powder together in a bowl until fully blended. Transfer to a small saucepan and cook on medium heat until teriyaki sauce is slightly thickened, about 10 minutes. Place shrimp in a shallow dish.
Preheat an outdoor grill to medium-high heat and lightly oil the grill. Thread shrimp onto skewers. Grill skewers for 3 minutes. Flip, brush reserved sauce over the shrimp, and grill 3 minutes more. I like to serve this with grilled vegetables but they take much longer to cook so they need to be skewered and cooked separate from the shrimp.
Simmer everything until the sugar has melted before setting aside to cool. For the teriyaki grilled shrimp and pineapple: Marinate the shrimp in the marinade for 30 minutes, skewer the shrimp and pineapple slices and grill over medium-high heat until cooked and slightly charred, about 2-4 minutes per side.
Place shrimp on a foil lined sheet pan. Mix 1/3 cup of keto teriyaki sauce in a bowl with 1 teaspoon of toasted sesame oil. Liberally brush both sides of kabobs with sauce. Place foil over bamboo skewer handles while cooking. BAKE: at 425 for 4-7 minutes or until all pink.