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Spicy Salmon, Sweet Potato and Pineapple Kebabs – Healthy Game Day Grub

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Today was the official start of college football season and I had some hungry fans to feed over here.  Go team and I’m so diplomatic, I’m not telling which one! But, I will share with you our football party food – Spicy Salmon, Sweet Potato and Pineapple Kebabs! They were a little spicy, a little sweet and a lot sizzling damn delicious -very healthy and balanced, even the fake-cheese, nacho-loving guys gave me a high-five at halftime.

Spicy Salmon Sweet Potato Pineapple Kebabs is an easy, balanced dinner with a kick of sweet heat!

Oh, and did I mention how easy to make? Super easy, especially with spices and sauces from Stubb’s Legendary Bar-B-Q to save me some precious party time while keeping my ATX food game going strong.Used that simple yet magical jar Bar-B-Q Spice Rub on everything I skewered and mixed some Stubb’s Sticky Sweet Bar-B-Q Sauce into plain yogurt to make a Creamy BBQ Dressing to use on a side salad and drizzle over the kebabs – I even used the leftovers for snacking with chips! Shaking stubbs on salmon kebabs

I highly recommend Stubb’s Legendary Bar-B-Q sauce, rubs, marinades and cooking sauces – not just because they are a homegrown Austin company that tastes great and makes life easy, but also because they don’t use artificial flavors, sweeteners, colors or preservatives often found on the condiment aisle.

SizzleFish Sockeye Salmon

Also, SizzleFish.com is another company that keeps my healthy best interests in mind with their flash-frozen seafood collections. These assortments of high-quality fish, shrimp and other seafood are mindfully sourced from the best the world has to offer and shipped straight to my front door in perfectly –portioned, individually vacuum-sealed pouches.  For this recipe, I used their Alaskan-caught Sockeye Salmon, a great source of Omega 3 fats.

salmon sweet potato kebabs toes

stubb's sticky sweet bbq sauce on shrimp kebabsPair this easy grilled fish recipe with your favorite whole grains and vegetables for a balanced-healthy meal! You can also make them “half-sized” on shorter skewers and serve as an appetizer at a tailgate. If you like the idea of barbeque seafood skewers, check out my BBQ Shrimp Kebabs with Kumquats & Pineapple.  

Spicy Salmon Sweet Potato Kebabs #GameDayGrub @stubbsbbqsauce #StubbsInsider #ad

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What are you grilling for Labor Day or the big football game? Tell me your favorite football team, collegiate or NFL? Please share in the comments below – XOXO, Jennifer 

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

 

 

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Spicy Salmon, Sweet Potato and Pineapple Kebabs
Prep Time
10 mins
Cook Time
8 mins
Total Time
18 mins
 
Cuisine: American
Servings: 2 servings
Ingredients
  • 1 medium sweet potato, cut into large cubes
  • 2 teaspoons olive oil
  • 8 oz fresh pinapple chunks
  • 4 large jalapeno peppers, seeded and cut in large chunks
  • 8 oz Sockeye Salmon filets  (I used 2 4-oz packages from SizzleFish.com)
  • 2 tablespoons Stubbs Bar-B-Q Spice Rub
  • 1/4 cup Stubb’s Sticky Sweet Bar-B-Q Sauce
  • 1/4 cup plain unsweetened Greek yogurt
Instructions
  1. Use 4 metal skewers or soak 4 bamboo sticks in water for 10 minutes.
  2. Place sweet potato chunks in microwave safe bowl and par cook in microwave for 1 to 2 minutes until no longer crunchy, but not too soft. Toss with olive oil, set aside.
  3. Use filet knife to cut skin off bottom of fish. Cut into 12 pieces total (6 each filet)
  4. On each skewer, thread on salmon, pineapple, jalapeno and sweet potato in alternating pattern.  Generously sprinkle with spice rub on both sides.
  5. Place skewers on grill heated to approximately 400 F degrees, cook for approximately 4  minutes, then flip and grill for 3 to 4 additional minute or until salmon is medium doneness. Transfer to platter.
  6. In small bowl, mix together BBQ sauce and yogurt. Serve with kebabs as a dip or drizzle.

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

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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!

Sticky-Sweet Land of Liberty! BBQ Shrimp, Pineapple & Kumquat Kebabs #StubbsInsider #ad

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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    

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BBQ Shrimp Kebabs with Pineapple & Kumquats
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 
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
Course: Fruit, Main Dish
Cuisine: Asian, Caribbean
Servings: 4 servings
Ingredients
  • 1 pound jumbo shrimp,, peeled and deveined (approximately 24 shrimp) I use 4 individual packs of wild gulf shrimp from Sizzlefish.com
  • 2 cups fresh pineapple chunks
  • 24 kumquats (or orange slices)
  • 1 cup Sweet BBQ Sauce (divided 1/2 cup & 1/2 cup) I used Stubb's Sticky Sweet Bar-B-Q Sauce
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.