Shrimp Chicken And Pineapple Kebabs With Sweet Jalapeno Basting Sauce Recipes

Steps:

• Heat a cast-iron grill pan or outdoor grill over medium-high heat.
• Combine the pineapple juice, lemon juice, lime juice, ginger, jalapeno, soy sauce, honey and cilantro in a small saucepan. Heat the mixture over medium-high heat and simmer until the liquid is reduced by half.
• Skewer the shrimp on 8 metal skewers or on 8 wooden skewers that have been soaked in water for at least 20 minutes, alternating with pieces of pineapple, onion and bell pepper.
• Brush or drizzle the kebabs with the pineapple glaze. Grill until the shrimp are opaque, about 3 minutes per side, brushing occasionally with the glaze. Serve hot.

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.

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