Shrimp, Chicken, & Pinapple Kebabs
Yield
6 servingsPrep
15 minCook
10 minReady
25 minTrans-fat Free, Low Carb, Sugar-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | cup |
jalapeno baste
** |
* |
| 2 | tablespoons |
lemon juice
fresh |
|
| 36 | x |
shrimp
shelled, jumbo |
*
|
| 1 ½ | pounds |
chicken breasts
boneless |
|
| 1 | x |
pineapple
|
*
|
| 1 | x |
vegetable oil
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 177 | ml |
jalapeno baste
** |
* |
| 3E+1 | ml |
lemon juice
fresh |
|
| 36 | x |
shrimp
shelled, jumbo |
*
|
| 680.4 | g |
chicken breasts
boneless |
|
| 1 | x |
pineapple
|
*
|
| 1 | x |
vegetable oil
|
*
|
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.
