Shrimp, Chicken and Pineapple Kabobs

Shrimp, Chicken and Pineapple Kabobs
Servings: 6 Prep 20 mins Marinate 30 mins to 1 hr Cook 5 mins Grill 8 mins


  • 1/4 cup teriyaki sauce
  • 1/4 cup rice vinegar
  • 3 tablespoons olive oil
  • 1 tablespoon fish sauce
  • 1/2 teaspoon sriracha or other hot sauce
  • 3 tablespoons packed dark brown sugar
  • 1/2 teaspoon grated fresh ginger
  • 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
  • 3/4 pound raw cleaned and deveined shrimp
  • 2 cups fresh pineapple chunks (about 18 pieces)
  • 1/2 teaspoon cornstarch

Make It

1. In a small bowl, combine teriyaki sauce, vinegar, oil, fish sauce, sriracha, 1 tablespoon of the brown sugar and the grated ginger. Combine in a resealable plastic bag with chicken pieces and shrimp. Marinate in the refrigerator at least 30 minutes to 1 hour.

2. Heat grill to medium-high heat. Thread a piece of chicken, a shrimp and a pineapple chunk onto a skewer. Repeat, reserving marinade.

3. Transfer reserved marinade to a small saucepan. Add remaining 2 tablespoons brown sugar and the cornstarch. Bring to a boil. Reduce heat and cook 5 minutes.

4. Lightly oil grill grate. Grill skewers for 3 to 4 minutes. Flip over and grill 3 to 4 minutes more or until chicken and shrimp are cooked. Place on a platter and drizzle with some of the cooked marinade. Serve extra alongside.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 265, Fat, total (g): 9, chol. (mg): 130, sat. fat (g): 1, carb. (g): 16, fiber (g): 1, pro. (g): 30, sodium (mg): 820, Percent Daily Values are based on a 2,000 calorie diet.