BBQ Shrimp Kebabs with Pineapple & Kumquats – Foodie Flag Flying for July 4th

July 4th festivities will be firing up through the week . . .and I bet your grill is too! It’s no coincidence that July is National Grilling Month considering 200 million Americans own a grill and 72% plan to put a gas or charcoal grill to use on Independence Day (HBPA data). Personally, I enjoy the freedom from cooking in the kitchen and, while it’s traditional to throw down some burgers, dogs or steaks on the grates, my recipe for Sticky-Sweet Shrimp, Pineapple & Kumquat Kebabs gives you the liberty to let your creative food flag fly.

Pineapple Kumquat BBQ Shrimp Kebabs are a quick and easy grilled dinner solution with loads of flavor!

kumquatsWhile I’ve skewered up shrimp, pineapple and kumquats, it’s your inalienable, edible right to use the proteins, fruit and veggies you like best on a kabob.  However, I highly recommend the kumquats, grilling makes them even more fabulous. However, in the USA, this fruit (that is like a mini orange with edible skin) is in season from November through July – so hurry up and grill some! If you can’t find kumquats, you can substitute orange wedges.

Nutritional and Health Benefits of Kumquats: 

According to the USDA National Nutrient Database, a serving of eight whole raw kumquats (including peel) has 108 calories. This same serving size is an excellent source of dietary fiber, providing 9.9 grams — more than 25% of the Daily Value for men, and nearly 40% for women. Kumquats are also a great course of Vitamin C, Vitamin A, riboflavin and even calcium (providing almost 10% of the adult daily needs).

Fiber

A diet high in dietary fiber is beneficial to the health of your heart and gastrointestinal tract. Eight raw kumquats provide 9.9 g of dietary fiber. The amount of fiber recommended daily by the Institute of Medicine is 25 g for women and 38 g for men. Dietary fiber also controls blood glucose and insulin concentrations and reduces the risk of developing Type 2 diabetes.

Vitamin C

Vitamin C is an important antioxidant and is necessary for the health of blood vessels, tendons, ligaments and bones. According to the USDA, eight raw kumquats have 66.7 mg of vitamin C. The National Institute of Health has set the daily recommended amount at 75 mg for women and 90 mg for men. Adequate vitamin C is also necessary for proper wound healing.

Vitamin A

Vitamin A is a fat-soluble vitamin that promotes vision and is necessary for the health of teeth, skeletal tissue and skin. Eight raw kumquats have 441 IU of vitamin A. According to the Institute of Medicine, men need 3,000 IU of vitamin A daily and women need 2,333 IU. Vitamin A also functions as an antioxidant, protecting your body from free radical damage.

Riboflavin

Kumquats provide the B vitamin, riboflavin, which is a component of various enzymes involved in energy metabolism. Eight kumquats provide 0.137 mg of riboflavin. The daily amount of riboflavin recommended by the National Institute of Medicine is 1.1 mg for women and 1.3 mg for men.

Calcium

Calcium is essential for nerve transmission, muscle contraction and for formation of teeth and bones. The USDA National Nutrient Database shows that eight kumquats have 94 mg of calcium. The Institute of Medicine recommends adults consume 1,000 mg of calcium daily.

stubb's sticky sweet bbq sauce on shrimp kebabs

The little secret that pulls this super easy kabob recipe together is brushing on Stubb’s Sticky Sweet Bar-B-Q Sauce – seriously, why you make your own barbeque sauce when you can buy Stubb’s Legendary Bar-B-Q sauce (available in six different flavors) down at your local market?! The Sticky Sweet Bar-B-Q Sauce is my current infatuation of the moment – it’s got real southern flair, is rich and thick and loaded with brown sugar and gooey molasses.  Plus, I really appreciate how this product and the other sauces, marinades and rubs make it easy to add flavor to a meal while avoiding the fat, calories, or artificial flavors, sweeteners, colors or preservatives often found on the condiment aisle.

stubb's sticky sweet bbq sauce on shrimp kebabs

Looking for a side dish to serve with this tropical take on BBQ skewers? My recipe for Coconut Macadamia Fried Rice makes a pleasing pair-up – it’s been a frequently requested dinner on it’s own at my house.

Coconut Macadamia Nut Fried Rice

 

Cooler of Frozen Sizzlefish

As far as selecting your shrimp, you can grab a bag from the market, but I prefer to get mine from SizzleFish.com because I really trust their commitment to bringing me a responsibly sourced, perfectly-portioned seafood products with no additives or yucky stuff. additives – plus all their products are healthy, high-quality perfectly portioned and have an athlete’s lifestyle in mind! From these shrimp to Coho salmon to halibut and more, their products are vacuum-sealed in individual serving size packets, nestled in dry ice and shipped straight to my door for ultra convenience — I always have a lean protein on hand in the freeer to make a quick and easy dinner!

Get the recipe for Coconut Macadamia Nut Fried Rice here!

What are you grilling for the 4th of July weekend?  Have you ever had a kumquat? Do you like a spicy, sweet or vinegary BBQ sauce? Please share in the comments – XOXO, Jennifer    

 

BBQ Shrimp Kebabs with Pineapple & Kumquats
Print Recipe
1 lb jumbo shrimp with tails on, peeled and deveined (approximately 24 shrimp) 2 cup fresh pineapple chunks 24 kumquats (or orange slices/ wedges with peel on) 1 cup Stubbs BBQ Sauce Sweet & Sticky flavor (divided equally into 2 bowls) Garnish, toasted unsweetened coconut
Servings Prep Time
4 servings 10 minutes
Cook Time
10 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
10 minutes
BBQ Shrimp Kebabs with Pineapple & Kumquats
Print Recipe
1 lb jumbo shrimp with tails on, peeled and deveined (approximately 24 shrimp) 2 cup fresh pineapple chunks 24 kumquats (or orange slices/ wedges with peel on) 1 cup Stubbs BBQ Sauce Sweet & Sticky flavor (divided equally into 2 bowls) Garnish, toasted unsweetened coconut
Servings Prep Time
4 servings 10 minutes
Cook Time
10 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
10 minutes
Ingredients
Servings: servings
Instructions
  1. Use 8 metal skewers or soak 8 bamboo sticks in water for 10 minutes. .
  2. On each skewer, thread on 3 shrimp, 3 pineapple chunks and 3 kumquats in alternating pattern.
  3. Place skewers on grill heated to approximately 400 F degrees, cook for approximately 2 minutes, brush sides with bbq sauce and then grill for 1 additional minute.
  4. Flip skewers, brush with additional bbq sauce and cook for approximately 2 more minutes or until shrimp are pink and no longer translucent.
  5. Discard bbq sauce used for brushing on shrimp. Sprinkle kebobs with coconut and serve with rice and remaining ½ cup bbq sauce for dipping or drizzling.
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Grilled Chicken, Corn and Jicama Chop Salad with Sweet-Heat BBQ Vinaigrette

This post is sponsored by Stubb’s Legendary Bar-B-Q, however the recipes, opinions and enthusiasm are all my own!

There is so much to love about May! The weather is warmer, daylight lasts longer and backyard patios, porches and pergolas are prime party spots for good friends and great food. I don’t know about you, but my go-to cooking method from early spring well into the fall season is grilling. Whether I’m entertaining company or it’s just the family, my trusty grill is this mom’s solution when it comes to whipping up creative, healthy and quick meals. Grilled Chicken, Corn & Jicama Salad with Sweet Heat BBQ Sauce Vinaigrette

I will grill anything and everything.  I get fired up for grilling the gamut . . . meats and seafood to fruit, veggies and dessert (mmmm, banana boats)!  Today, I’m sharing a recipe for Chicken, Corn and Jicama Chopped Salad with Sweet-Heat BBQ Vinaigrette that relies on one of my secret weapons when it comes to grilling and barbeque – Stubb’s Bar-B-Q Sauces, Marinades and Rubs.

Grilled Chicken, Corn & Jicama Salad with Sweet Heat BBQ Sauce Vinaigrette makes a hearty meal for your backyard cookout, picnic or potluck.

grilled corn in hand squareGrilled corn and chicken are the stars of this simple grilled salad recipe – Stubb’s Chicken Spice Rub gives just the right amount of seasoning to poultry and vegetables without being overpowering or too spicy for my kids to eat. This is the original rub of Stubb’s fame, crafted by the legend himself at his original Texas Bar-B-Q joint — “It all starts with good rub.”

Stubb's Chicken Spice Rub

To dress this chopped chicken salad that also features jicama and avocado , I’ve created a simple barbecue sauce vinaigrette that is a bit spicy, a bit sweet – and certainly fun to eat! Using Stubb’s Sweet Heat Bar-B-Q Sauce is my not-so-secret shortcut to prepping this dressing in mere minutes. Of course, this BBQ sauce with hints of brown sugar and chipotle peppers is also excellent used in the traditional way to drizzle or douse on everything from baby back ribs and burgers to pizza and sweet potatoes.

Barbeque Brisket Skillet Nachos will satisfy a crowd!It’s also the sauce I use in my Brisket & Bean Skillet Nachos. I love that Stubb’s Bar-B-Q sauces get their bold flavors from real, wholesome ingredients with no artificial flavors, colors or sweeteners.  Also, you’ll find absolutely NO (none, zip, nada) high-fructose corn syrup in these quality condiments.

Stubb’s Legendary Bar-B-Q, maker the No. 1 brand of barbecue sauce, rubs and marinades in the the country, is located right here in Austin, Texas — so I can head over and dive head-first in a vat, if I want!  But, these barbecue “helpers” are also sold in 85% of grocery stores nationwide — so, run out and getcha some!

Stubbs Grilled Chicken Corn Chop Salad

Grilled Chicken, Corn and Jicama Chop Salad with Sweet-Heat BBQ Vinaigrette is such an easy grilled recipe and the perfect fixin’s for a potluck or picnic – whether for Memorial Day, a graduation or any summer time celebration. You can also make it the night before, the dish is delicious served cold and the vinegar and lemon juice in the dressing help keep the avocado fresh for up to a day in the fridge. If you want to enjoy as a side dish or vegetarian meal — just omit the chicken and dig in!

What have you been tossing on the grill lately? Any big weekend plans for Memorial Day — a race, a party, a picnic? Please share in the comments below – XOXO, Jennifer

Grilled Chicken, Corn and Jicama Chop Salad with Sweet-Heat BBQ Vinaigrette
Print Recipe
Servings Prep Time
4 to 6 servings 15 minutes
Cook Time
20 minutes
Servings Prep Time
4 to 6 servings 15 minutes
Cook Time
20 minutes
Grilled Chicken, Corn and Jicama Chop Salad with Sweet-Heat BBQ Vinaigrette
Print Recipe
Servings Prep Time
4 to 6 servings 15 minutes
Cook Time
20 minutes
Servings Prep Time
4 to 6 servings 15 minutes
Cook Time
20 minutes
Ingredients
Servings: servings
Instructions
  1. Rub uncooked chicken breasts with 1 tablespoon olive oil and rub with 2 tablespoons Stubb’s Chicken Spice Rub.
  2. Heat charcoal or gas grill to approximately 400 F degrees and grill chicken approximately 15 – 20 minutes, flipping once, or until cooked through and internal temperature reads 165F degrees.
  3. While chicken is cooking, rub corn cobs with remaining 1 tablespoon olive oil and sprinkle with remaining 1 tablespoon Stubb’s Chicken Spice Rub.
  4. Place corn on grill with chicken and grill for approximately 10 minutes, rotating occasionally, or until turning tender and browning in spots.
  5. Remove chicken and corn from grill and let rest for 10 minutes, or until cool enough to handle.
  6. Chop chicken into small, bite-sized pieces. Slice corn kernels off the cob. Add both to medium bowl along with jicama, red onion, red bell pepper and avocado. Set aside while making dressing.
  7. To make dressing, whisk Stubb’s Sweet Heat Bar-B-Q Sauce together with olive oil, lemon juice, vinegar, honey and pepper.
  8. Pour dressing over salad and toss gently. Garnish with chopped cilantro.
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I Know ‘Jack’ About Sauce – My Apple Honey BBQ Sauce with a Bite Recipe

As the end of October nears, I’m feeling a bit nostalgic for one of the most sensory-overloaded food experiences of my life (to date) – the 2004 Jack Daniel’s World Championship Invitational Barbecue. This annual event, held in Lynchburg, Tennessee, features barbecue teams from all over the globe who come together to smoke, season and sear their best recipes to the delight of more than 25,000 spectators. Let me tell you, this shindig isn’t about tossing some hotdogs and burgers on the grill; it’s an epicurean extravaganza that is serious, serious business. I figured that out early on the first morning when the big rigs rolled in and started setting up some epic-sized barbeque pits. Plus, you’ve got to be a state or national champion just to get an invite!

Now, the particular year I was lucky enough to sample my way through what is fondly called “The Jack,” I was a guest of the famous whiskey distillery. Apparently they took a liking to my Apple Honey BBQ Sauce with a Bite (keep reading to find recipe below) and said, “come on down!”  I have to disclose that I am not a huge whiskey drinker, but it is pretty darn good in a recipe – just wait until I share my whiskey onion soup recipe!

Part of the barbeque boondoggle included a seat at the prestigious Kansas City Barbeque Society judging certification course, definitely the most gut-busting class I’ve ever taken.  I learned all the important details of upholding my responsibilities as an official  BBQ judge including spotting the various barbecue cooking methods, the nuances between regional barbeque flavors, and a deeper appreciation for the three main criteria of BBQ judging – appearance, taste and tenderness.

As you can imagine, this job required a lot of meat sampling. I feared falling short of the official oath I had just taken, so I made sure to polish off every last morsel of meat. Let me tell you, I was as stuffed as a turkey on Thanksgiving, but I did finish, finally waddling away four hours later with my official KCBS judge’s badge and certificate suitable for framing

kansas city barbeque society judge badge

KCBS Credentials! Wonder what would happen if I walked into Rudy’s or Salt Lick with by badge? Oh, and that’s ole Jack Daniels in the b&w photo.

The next day, I was actually still so full that I had to pass on my judging assignment. Instead of wallowing in my failure as a carnivorous critic, I hoofed it around the festival and watched the various teams battle it off tong to tong, slop mop to slop mop. After nearly a full day of this moderate exercise and inhaling the delicious smells, my appetite thankfully returned. Dashing back to the judging arena, I made it just in time for the ‘dessert’ category – all things are definitely made better with Jack Daniel’s Whiskey!

Now, next time you’re firing up the ‘cue, whip up a batch of my Apple Honey BBQ Sauce with a Bite, the perfect sauce for beef, chicken, pork or whatever you’ve got grilling!

Apple Honey BBQ Sauce with a Bite Recipe

  • ½ cup butter
  • ½ cup oil
  • 2 medium onions, minced
  • 2/3 cup Jack Daniel’s Tennessee Whiskey
  • ½ cup apple cider vinegar
  • ½ cup apple juice
  • ½ cup honey
  • ½ cup dark molasses
  • 2 teaspoons Worcestershire sauce
  • ½ teaspoon black pepper
  • ½ teaspoon salt

Melt butter in large saucepan, add oil. Raise temperature to medium and sauté onions until caramelizing and golden brown. Add remaining ingredients and bring to a simmer, stirring frequently. Reduce heat to low and simmer for approximately 40 minutes until thickened.