Hawaiian Kabobs

Hawaiian Kabobs
Yield: 6 servings (12 skewers total) Prep 30 mins Marinate 1 hr Grill 6 mins to 8 mins

Ingredients

  • 1 1/4 pounds boneless, skinless chicken breasts, cut into 24 1-inch pieces
  • 24 large shrimp (about 1-1/2 pounds) cleaned
Spicy Pineapple Marinade and Sauce:
  • 1 cup pineapple juice
  • 2 tablespoons fresh lime juice
  • 2 medium-size jalapeno peppers, seeded and diced
  • 1/4 cup packed light brown sugar
  • 1/4 cup white vinegar
  • 4 teaspoons cornstarch
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
Kabobs:
  • 2 cups fresh pineapple pieces (18 1-inch cubes)
  • 1 green pepper, seeded and cut into 1-inch pieces

Make It

1. Combine chicken pieces and shrimp in a large resealable plastic bag. Spicy Pineapple Marinade: Add pineapple juice, lime juice and jalapeno to bag. Refrigerate to marinate for 1 hour.

2. Heat gas grill to medium-high or prepare charcoal grill with medium-hot coals. Soak 12 bamboo skewers (if using). Remove chicken and shrimp from marinade to a bowl.

Sauce:

3. Pour marinade from bag into a small saucepan. Whisk in brown sugar, vinegar, cornstarch and 1/4 teaspoon each salt and pepper. Bring to a boil over medium-high heat. Boil 3 minutes. Remove from heat and divide in half.

Kabobs:

4. Alternately thread 2 pieces of chicken, 2 shrimp, plus pineapple and green peppers onto each metal or presoaked bamboo skewer for a total of 12 skewers. Season with remaining 1/4 teaspoon each salt and pepper.

5. Grill kabobs 3 to 4 minutes. Turn over, continue to cook an additional 3 to 4 minutes, brushing with half the spicy pineapple sauce, until chicken and shrimp are cooked through. Serve kabobs with reserved sauce on the side.

Nutrition Facts

Amount Per Serving: cal. (kcal): 273, Fat, total (g): 3, chol. (mg): 187, sat. fat (g): 1, carb. (g): 24, fiber (g): 1, pro. (g): 34, sodium (mg): 405, Percent Daily Values are based on a 2,000 calorie diet.