Grilled Teriyaki Shrimp Kebab


Ingredients for the sauce:

  • 1/4 cup low-sodium teriyaki sauce
  • 1 tablespoon sesame seeds, toasted

Ingredients for the kebabs:

  • 48 large peeled and deveined shrimp (about 1 1/2 pounds)
  • 32 (1-inch) pieces cubed fresh pineapple (about 3/4 pound)
  • 1 medium red onion, cut into 8 wedges
  • Cooking spray


Prepare the grill.

To prepare sauce, combine teriyaki sauce and sesame seeds in a small bowl.

To prepare kebabs, thread 6 shrimp, 4 pineapple chunks, and 1 onion wedge alternately onto each of 8 (10-inch) skewers. Brush kebabs with teriyaki mixture. Place kebabs on grill rack coated with cooking spray; grill 8 minutes or until shrimp are done, turning once.

Yummy Teriyaki Salmon



  • 1 lb salmon, cut into two pieces
  • 1 tablespoon oil

Honey Teriyaki Glaze

  • 2 tablespoons low sodium soy sauce or low sodium Tamari (gluten free soy sauce)
  • 2 tablespoons Japanese cooking sake
  • 4 tablespoons honey


Preheat the oven to broil. Mix all the ingredients in the Honey Teriyaki Glaze together. Whisk to blend well. Add the salmon and put in refrigerator to marinate (the longer the better to absorb all the flavors). Line a cookie sheet with foil and spray with cooking spray. Put salmon on the top rack and broil for 10-12 minutes. If it starts to burn, place a sheet of foil on top. Take out of oven, let sit for 5 minutes and garnish with sesame seeds and scallion.