
How To Make Pineapple Shish Kebobs
Turn up the grill and get grilling on these pineapple shish kebobs! It’s grilled with chicken, bell peppers, and other tasty veggies for a tasteful snack.
Serves:
Ingredients
- 8ozpineapple chunks in juice1 can, undrained
- 12ozItalian-style salad dressing1 bottle
- 10ozchicken breastskinless, boneless, cut into bite-sized pieces
- 10large shrimppeeled and deveined
- 1green bell peppercut into bite-sized pieces
- 1red bell peppercut into bite-sized pieces
- 1sweet onioncut into bite-sized pieces
- 10ozfresh mushroomshalved
- 1garlic cloveminced
Instructions
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Gently stir the pineapple chunks in juice, Italian-style salad dressing, chicken, shrimp, green bell pepper, red bell pepper, sweet onion, mushrooms, and garlic together in a large bowl.
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Cover the bowl with plastic wrap.
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Allow to marinate in the refrigerator for 8 hours or overnight.
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Preheat an outdoor grill to medium heat, then lightly oil the grate.
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Drain the mixture in a colander over a bowl, then shake to remove excess liquid.
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Alternately thread the chicken, red bell pepper, onion, green bell pepper, onion, pineapple, mushroom, and shrimp onto a skewer until each skewer is full.
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Repeat until all are used.
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Pour the strained marinade into a small saucepan, then bring to a boil over high heat.
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Reduce the heat to medium-low, and simmer for 10 minutes. Set aside.
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Cook the skewers on the preheated grill for 15 minutes, turning frequently, until the chicken is no longer pink in the center and the juices run clear.
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Baste skewers generously with the reserved marinade as they cook.
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Serve hot, and enjoy!
Nutrition
- Calories:Â 241.11kcal
- Fat:Â 19.94g
- Saturated Fat:Â 3.89g
- Trans Fat:Â 0.03g
- Monounsaturated Fat:Â 6.13g
- Polyunsaturated Fat:Â 8.85g
- Carbohydrates:Â 8.67g
- Fiber:Â 1.35g
- Sugar:Â 6.09g
- Protein:Â 8.36g
- Cholesterol:Â 26.96mg
- Sodium:Â 62.99mg
- Calcium:Â 19.86mg
- Potassium:Â 273.92mg
- Iron:Â 0.61mg
- Vitamin A: 32.04µg
- Vitamin C:Â 37.66mg
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