Polynesian Sausage and Shrimp Skewers ( Copycat Disneyland Moana Skewers)
Salty Portuguese sausage, colossal shrimp and sweet pineapple grilled with a garlic lime butter sauce seasoned with Furikake.
Equipment
- Organic Sprinkling AOSA Seaweed Japanese Furikake from ChefShop.com
Ingredients
- 24 Jumbo Shrimp 8-12 or 16-20 per lb. No smaller
- 1 medium Pineapple
- 2 ½ lbs Hawaii-made pre-cooked mild Portuguese Sausage*
Butter Sauce:
- 12 tablespoon Butter unsalted. If using salted butter, omit kosher salt
- 2 tablespoon Lime zest
- 2 tablespoon Lime juice
- 5 large Garlic cloves peeled and minced
- 1 teaspoon kosher Salt
Garnish:
- Furikake**
- Lime slices
Sides:
- Sticky rice
Equipment needed:
- Skewers. If using wooden skewers soak in water for a few hours so they don’t burn on the grill.
Instructions
- Peel and devein shrimp if not cleaned already. Leave tails on.
- Slice the pineapple into four ½”-¾” rounds. Slice each round into 6 wedges. Trim the core off if desired. You want these thick enough to stay on the skewers, but not too thick they don't grill at the same time as the shrimp and sausage.
- Slice the Portuguese sausages into 24 one and a half inch rounds.
- To skewer start with one sausage round, piercing through the casing, not the cut side, so it doesn’t spin when the skewers are flipped on the grill. Then add a pineapple wedge, then two shrimps that are in a yin-yang like shape. Skewer through end of the tail of one, thicker part of tail of the next, thicker part of tail of the first one then back through the end of the tail of the second one. The trick is to get it to look like a spiral. It takes one or two for practice to get it down then it is easy to do. Then add another piece of pineapple and finish with another sausage piece. Each skewer has two of each sausage pieces, pineapple wedges and shrimp. Repeat with remaining sausage, pineapple and shrimp.
- Once all the skewers are made, preheat grill to medium high, then make the butter sauce.
- In a saucepan over medium heat, melt half of the butter then add the garlic. Stir until fragrant and garlic starts to soften, about 2 minutes. Add the remaining butter, lime zest and juice and stir until combined and butter is fully melted. Remove to a bowl.
- Time to grill. Clean heated grill with grill brush then lightly brush or spray grates with oil. Brush one side of the shrimp and pineapple (don’t brush the sawith the butter sauce and place butter side down on the grill and then brush the top of the shrimp and pineapple with more butter sauce. Repeat with remaining skewers. Grill for 4-5 min a side, turning 1-2 times while cooking, brushing the shrimp and pineapple with butter until the shrimp is cooked through. Transfer to a serving platter.
- Brush the shrimp and pineapple one last time with the butter sauce and sprinkle with furikake. Serve with steamed rice and some Hawaiian iced tea!
Notes
You can find Hawaii-made Portuguese sausage at any well stocked Asian or international markets, especially ones with Hawaiian sections. Portuguese sausage is often found in the frozen section. Hawaii-made Portuguese sausage is different from traditional Linguiça or Couriço sausage. You definitely want the Hawaiian kind for these skewers. We like Frank’s Foods, Redondo’s, Hawaiian Brand, Rego’s Purity to name a few. Once in a while we find Hawaii-made Portuguese sausage at Costco.
** Furikake is a Japanese dry seaweed and sesame seed rice seasoning. It is amazing on rice, seafood, vegetables etc. We even love it on popcorn. You can find this also at any well stocked Asian or international grocery. Can also be ordered from Amazon. There are a few brands we like, and they come in different flavors from miso, hot chili, salmon, umeboshi etc. For this recipe I use a traditional furikake.