Shrimp Chicken And Pineapple Kebabs With Sweet Jalapeno Basting Sauce Recipes

SHRIMP, CHICKEN, AND PINEAPPLE KABOBS

Steps:

• 1. In a small bowl, combine the first 7 ingredients. Combine in a resealable plastic bag with the chicken and shrimp. Marinate in the fridge for at least one hour, up to overnight. 2. Heat grill to medium-high heat. Thread skewers with chicken, shrimp, pineapple chunk; repeat until skewers are full. Reserve marinade. 3. Transfer reserved marinade to a small saucepan and whisk in cornstarch. Bring to a boil and cook at a low boil for 5 minutes. (If the idea of this skeeves you out, just make some extra marinade and heat that, discarding the marinade used for the chicken and shrimp) 4. Lightly oil grill grate. Grill skewers for 3-4 minutes, flip, and grill 3-4 minutes more. Drizzle with some of the reserved marinade and serve extra on the side. PER SERVING: 265 CAL; 9g FAT (1g SAT); 30g PRO; 16g CARB; 1g FIBER; 820mg SODIUM; 130mg CHOL

SHRIMP, CHICKEN AND PINEAPPLE KEBABS WITH SWEET JALAPENO BASTING SAUCE

Steps:

• **Jalapeno baste: Seed and coarsely chop 2 jalapeno peppers. Sauté‚ in oil until soft, and add 1 heaping tbs of sugar. Puree. Add a little oil if the mixture seems too thick. Cut chicken into 3/4 inch chunks. Peel and core pineapple and cut into chunks. Combine jalapeno baste with lemon juice and heat through. Thread the shrimp, the chicken, and the pineapple, alternating them, onto the skewers. Brush with the jalapeno mixture, sprinkle with salt and pepper, and grill for 6 - 7 minutes over glowing coals until done. OR broil in the oven. OR cook 10 minutes in the Jet-Stream Oven

PINEAPPLE SHRIMP KABOBS

Steps:

• In a small bowl, combine the soy sauce, vinegar, honey and garlic. Set aside 1/3 cup. On eight metal or soaked wooden skewers, thread the shrimp, green pepper and pineapple. Place kabobs in a large resealable plastic bag; pour remaining marinade over kabobs. Cover and chill for 1 hour. Cover and chill reserved marinade., Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill, uncovered, over medium heat or broil 4 in. from the heat for 5-8 minutes or until shrimp turn pink; turning and basting frequently with reserved marinade.

ULTRA EASY PINEAPPLE CHICKEN KABOBS

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Thread green bell pepper, onion, chicken, and pineapple onto skewers; brush with barbeque sauce.
• Cook on the preheated grill until chicken is no longer pink in the center and the juices run clear, 7 to 10 minutes per side.

CHICKEN, SHRIMP, AND PINEAPPLE FRIED RICE

Steps:

• Combine chicken, soy sauce, brown sugar, salt, Shaoxing rice wine, and 1 teaspoon cornstarch in a bowl. Mix and set aside to marinate for 15 minutes.
• Place shrimp in a separate bowl and season with salt, black pepper, and 1 teaspoon sesame oil. Stir in remaining 1 teaspoon cornstarch and set aside for 15 minutes.
• Remove 1/4 of the pineapple lengthways, leaving the green leaves intact for presentation, if you like; scoop out the pineapple flesh using a spoon. Chop pineapple flesh into small pieces and set aside. Place hollow pineapple on a baking tray.
• Preheat the oven to 350 degrees F (180 degrees C).
• Heat remaining 1 teaspoon sesame oil in a wok over high heat. Add garlic, carrots, and bell peppers and cook for 3 to 4 minutes. Stir in chicken and cook until browned, 4 to 5 minutes. Add prawns and cook for 1 to 2 minutes; add cooked rice and pineapple, mixing well to combine. Stir in beaten egg until cooked through.
• Spoon fried rice into prepared pineapple shell; bake in the preheated oven until piping hot, about 10 minutes. Bring pineapple to the table and let everyone help themselves!

PINEAPPLE CHICKEN KABOBS

Steps:

• Drain pineapple, reserving juice; set pineapple aside. In a small bowl, combine Worcestershire sauce and reserved juice. Cut each piece of chicken into four strips. Pour 1 cup marinade into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for at least 1 hour. Cover and refrigerate remaining marinade for basting. , In a large skillet, cook bacon over medium heat until partially cooked but not crisp. Remove to paper towels to drain; cut in half widthwise. Cut each onion into 16 wedges; cut each pepper into eight pieces. Drain and discard marinade. Wrap a piece of bacon around each chicken strip., On 16 metal or soaked wooden skewers, alternately thread the bacon-wrapped chicken, vegetables and pineapple. Grill, uncovered, over medium heat for 6-8 minutes on each side or until meat is no longer pink, basting frequently with reserved marinade.