Shrimp Chicken And Pineapple Kabobs Recipes

SHRIMP PINEAPPLE KABOBS

Steps:

• Drain pineapple, reserving 1/2 cup juice; refrigerate pineapple. In a small bowl, combine the salad dressing, tomato sauce, brown sugar, mustard and reserved juice. Pour 3 cups into a large resealable plastic bag; add the shrimp. Seal bag and turn to coat; refrigerate for 3 hours. Cover and refrigerate remaining marinade for basting., Drain and discard marinade. On 16 metal or soaked wooden skewers, alternately thread the shrimp, red peppers, onions and pineapple. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack., Grill, covered, over medium heat or broil 4 in. from the heat for 6-10 minutes or until shrimp turn pink and vegetables are tender, turning and basting occasionally with reserved marinade.

HAWAIIAN CHICKEN KABOBS

Steps:

• In a shallow glass dish, mix the soy sauce, brown sugar, sherry, sesame oil, ginger, and garlic powder. Stir the chicken pieces and pineapple into the marinade until well coated. Cover, and marinate in the refrigerator at least 2 hours.
• Preheat grill to medium-high heat.
• Lightly oil the grill grate. Thread chicken and pineapple alternately onto skewers. Grill 15 to 20 minutes, turning occasionally, or until chicken juices run clear.

SHRIMP-AND-PINEAPPLE SKEWERS

Steps:

• Soak 8 to 10 wooden skewers in water, 15 minutes. Heat a grill or grill pan to medium-high. Clean and lightly oil hot grill. Whisk together honey, soy sauce, and vinegar. Reserve half the sauce for serving.
• Thread shrimp, pineapple, and scallions onto skewers. Grill until shrimp begin to turn opaque, 2 minutes. Brush with sauce, flip, and brush again. Grill until shrimp are opaque throughout and pineapple and scallions are lightly charred, about 3 minutes. Serve with reserved sauce.

GRILLED SHRIMP AND CHICKEN SKEWERS WITH VEGETABLES

Steps:

• Puree all ingredients in a blender until smooth. Season marinade with salt and black pepper to taste. Makes about 1 ¼ cups. Set aside. (Can be made 3 days ahead. Cover and refrigerate.)
• On each skewer, thread 2 shrimp, 2 chicken cubes, 2 pineapple cubes, 2 zucchini slices, 2 bell pepper squares, 2 cherry tomatoes, and 2 red onion wedges in any pattern you like.
• Place skewers on a large, rimmed baking sheet. Pour a third of the glaze over the skewers. (Can be prepped one day ahead. Cover and chill. Bring to room temperature before grilling.)
• Coat grill grates with nonstick spray or vegetable oil and preheat grill over medium.
• Grill skewers 4 minutes on one side then flip. Baste with another third of the glaze, keeping the remaining glaze separate for when serving.
• Continue grilling skewers until shrimp are opaque in the center, and chicken is no longer pink, another 3-4 minutes. Let skewers rest a few minutes before serving.
• Arrange skewers on platter. Garnish with sesame seeds, fresh herbs and lime wedges, if desired. Serve with remaining glaze. Enjoy!

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.

PINEAPPLE-SHRIMP SKEWERS

Steps:

• Heat broiler.
• Mix first 6 ingredients in medium bowl until blended. Add shrimp and pineapple; toss to evenly coat.
• Thread 2 shrimp and 1 pineapple chunk onto each of 12 skewers.
• Broil, 6 inches from heat, 4 to 5 min. or until shrimp turn pink.

PINEAPPLE-GLAZED SHRIMP SKEWERS

Steps:

• Combine 2 cups of the pineapple, the sugar, vinegar, soy sauce, and garlic in a blender and blend on high until smooth, about 30 seconds.
• Pour into a medium saucepan and bring to a boil over medium heat.
• Skim off any foam and reduce heat to low.
• Simmer until glaze is thick and syrupy enough to coat the back of a spoon and has reduced to about 3/4 cup, about 30 minutes.
• Stir in cayenne and set aside to cool slightly, at least 5 minutes. Meanwhile, heat a gas or charcoal grill to high (about 400°F) or a grill pan over high heat until very hot.
• Skewer 1 shrimp, making sure to pass the skewer through the thick portion and the tail portion, then skewer 1 piece of the remaining pineapple. Repeat, alternating between the two and leaving a space in between, until you have 3 shrimp and 2 pineapple pieces per skewer. Brush skewers on one side with glaze.
• Rub the grill with a towel dipped in vegetable oil, place the skewers on the grill glaze side down, and brush the other side of the skewers with more glaze.
• Continue brushing and turning every few minutes until the thick portions of the shrimp are white and firm, about 10 to 15 minutes.
• Remove from the grill and serve immediately.

COCONUT PINEAPPLE SHRIMP SKEWERS

Steps:

• In a medium bowl, combine the coconut milk, Tabasco sauce, soy sauce, orange juice, and lime juice. Add the shrimp and toss to coat. Cover and place in the refrigerator to marinate for 1-2 hours, tossing occasionally. If using wooden skewers, soak in warm water while the shrimp marinates. Meanwhile, prepare the pineapple if needed.
• Preheat the grill to medium high heat. Remove the shrimp from the marinade, and reserve the marinade for grilling. Thread the shrimp onto a skewers, alternating with the pineapple.
• Lightly brush the grill with canola oil, then place the shrimp on the grill. Grill the shrimp for 3 minutes, brushing with the marinade, then turn and cook for an additional 2-3 minutes, brushing with the marinade again, until the shrimp are just cooked through. Remove to a serving plate and garnish with cilantro and green onion. Serve hot.

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

LIME CHICKEN AND SHRIMP KABOBS

Steps:

• In a small bowl, whisk oil, lime juice, vinegar, sugar, and crushed red pepper.
• In a shallow dish or re-sealable plastic bag, combine bell pepper, onion, pineapple, chicken, and shrimp. Pour lime mixture over chicken mixture; cover dish or seal bag, and place in the refrigerator to for 4 to 6 hours to marinate.
• Heat grill to 350 to 400 °F.
• Using tongs, remove chicken, vegetable pieces, pineapple and shrimp from marinade, discarding the marinade. Onto the skewers, thread 1 piece of chicken, 1 piece of pepper, 1 piece of onion, and 1 piece of pineapple, alternating to fill the skewer. Do the same thing with the shrimp alternating shrimp, pepper, onion, and pineapple to fill the skewer.
• Place chicken kabob on the grill, cover with grill lid, and cook for 15 minutes or until chicken is cooked throughout, with no pink center, turning occasionally.
• Place shrimp kabobs on the grill, cover with grill lid over and cook for 6 to 8 minutes or until shrimp turn pink, and are cooked throughout, turning once.
• Remove skewers from grill and serve immediately.

SWEET CHILI SHRIMP AND PINEAPPLE SKEWERS:

Steps:

• If you're using wooden skewers, make sure to pre-soak them in water for at least 1 hour
• Preheat a grill over medium heat (350º-400ºF)
• Mix the sweet chili sauce, lime juice, cilantro and sea salt together in a medium bowl.
• Thread the shrimp, pineapple, red onions and peppers onto the skewers alternating the red and green peppers as you go. Use two shrimp per skewer with veggies in between and on the outside of each shrimp.
• Brush skewers with half the marinade and let sit for 5 minutes.
• Place the skewers on the grill, and grill for 4-5 minutes per side, or until the shrimp is pink and cooked through. Brush the skewers with the remaining chili sauce as they cook.

SHRIMP, CHICKEN AND PINEAPPLE KABOBS

Steps:

• 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.