IPA Pineapple & Prawn Teriyaki Skewers

An IPA pineapple teriyaki glaze over shrimp and fresh pineapple skewers. Quick, juicy and delicious.

by Chris Perrine

Ingredients
Method

Ingredients

- 175 ml Brewdog
- 175 ml pineapple juice
- 1 tsp finely grated fresh ginger
- 3 tbsp dark brown sugar
- 4 tbsp soy sauce
- 2 tbsp water combined with 1 tbsp cornflour (to make a thickening slurry)
- 910 g uncooked prawns (tail on, peeked and deveined)
- 0.5 fresh pineapple (peeled, core removed, flesh cut into 2 inch cubes)

Method

1

To prepare the IPA pineapple teriyaki start by bringing the pineapple juice to simmer in a small saucepan over medium-high heat.

2

Add the grated ginger and continue to simmer for 2-3 minutes.

3

Next stir in the dark brown sugar, soy sauce and the IPA of your choice.

4

Let simmer for another 5 minutes.

5

Turn off the heat and stir in the slurry to thicken the teriyaki. Set the saucepan aside to cool off the sauce. Transfer to a suitable storage container with an airtight lid once completely cooled off. (The sauce can be stored safely in the refrigerator for up to 2 weeks.)

6

Meanwhile, make the skewers (alternate prawn and pineapple pieces) and heat the grill.

7

Brush the IPA pineapple teriyaki over the skewers and grill for about 2 minutes on each side. Once the shrimp are cooked through, transfer the skewers to a platter and brush one more time with the sauce.

Comments & Ratings

More Brewdog recipes

	175 ml	Brewdog
	175 ml	Pineapple Juice
	1 tsp finely grated	Fresh Ginger
	3 tbsp	Dark Brown Sugar
	4 tbsp	Soy Sauce
	2 tbsp water combined with 1 tbsp	Cornflour (to make a thickening slurry)
	910 g uncooked	Prawns (tail on, peeked and deveined)
	0.5 fresh	Pineapple (peeled, core removed, flesh cut into 2 inch cubes)

Login

Register

IPA Pineapple & Prawn Teriyaki Skewers

Ingredients

Method

1

2

3

4

5

6

7

Comments & Ratings