Shrimp, Chicken, & Pinapple Kebabs
Submitted by Wicca
Grilled shrimp, chicken, and pineapple kebabs brushed with a sweet-hot jalapeño baste and lemon juice. A colorful, crowd-pleasing skewer for cookouts and summer grilling.
YIELD
6 servingsPREP
15 minCOOK
10 minREADY
25 minSweet pineapple, juicy chicken, plump shrimp, and a jalapeño baste that brings the heat. These kebabs are summer grilling at its finest.
The baste is the real move here: fresh jalapeños sautéed in oil with sugar, then pureed into a spicy-sweet glaze that caramelizes beautifully over the coals. Mixed with fresh lemon juice, it gets brushed on generously while the skewers turn.
Alternate the shrimp, chicken chunks, and pineapple pieces on each skewer so every bite has a little of everything. Six to seven minutes over glowing coals and you’re done.
Grill Tips
- Cut the chicken small. Three-quarter-inch chunks cook at roughly the same rate as the shrimp, so nothing ends up raw or overdone.
- Use fresh pineapple. Canned pineapple falls apart on the grill. Fresh holds its shape and gets those beautiful char marks.
- Make extra baste. You’ll want to brush generously during grilling and have some left for a final coat right off the heat.
- Soak wooden skewers. Thirty minutes in water keeps them from catching fire over the coals.
Ingredients
Directions
**Jalepeno baste: Seed and coarsely chop 2 jalepeno peppers.
Sauté in oil until soft, and add 1 heaping tablespoons of sugar.
Puree.
Add a little oil if the mixture seems too thick.
Cut chicken into ¾ inch chunks.
Peel and core pinapple and cut into chunks.
Combine jalepeno baste with with lemon juice and heat through.
Thread the shrimp, the chicken, and the pinapple, alternating them, onto the skewers.
Brush with the jalepeno mixture, sprinkle with salt and pepper, and grill for 6 to 7 minutes over glowing coals until done.
OR broil in the oven.
OR cook 10 minutes in the Jet-Stream Oven.
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