SHRIMP, CHICKEN AND PINEAPPLE KABOBS

By curly

This is excellent. Even Joshua gobbled it down. Next time, use 2 chicken breasts and double the shrimp.

Ingredients

• 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

Details

Servings 6
Preparation time 20mins

Preparation

Step 1

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.