Pineapple Shish Kebobs

Yummy summertime BBQ. You can use any meat to your liking. The pineapple makes it sweet and tender. Add your favorite rice dish to complete this meal, or add a salad and garlic bread. Enjoy!

• Preparation Time: 30 mins
• Cooking Time: 25 mins
• Total Time: 55 mins
• Calories: 365 Calories

Ingredients

• 1 clove garlic, minced
• 1 (8 ounce) can pineapple chunks in juice, undrained
• 1 red bell pepper, cut into bite-size pieces
• 1 green bell pepper, cut into bite-size pieces
• 1 (12 ounce) bottle Italian-style salad dressing
• 10 ounces skinless, boneless chicken breast, cut into bite-size pieces
• 10 large shrimp, peeled and deveined
• 1 sweet onion, cut into bite-size pieces
• 10 ounces fresh mushrooms, halved
• 1 package bamboo skewers, soaked in water for 60 minutes

Recipe Instructions

Step 1

Preheat an outdoor grill for medium heat, and lightly oil the grate.

Step 2

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. Cover the bowl with plastic wrap; allow to marinate in refrigerator for 8 hours or overnight.

Step 3

Drain the mixture in a colander over a bowl to catch the liquid; shake to remove excess liquid. Alternately thread the chicken, red bell pepper, onion, green bell pepper, onion, pineapple, mushroom, and shrimp onto a skewer until each skewer is full; repeat until all ingredients are used.

Step 4

Pour the strained marinade into a small saucepan and bring to a boil over high heat. Reduce heat to medium-low, and simmer for 10 minutes; set aside.

Step 5

Cook the skewers on the preheated grill, turning frequently, until the chicken is no longer pink in the center and the juices run clear, about 15 minutes. Baste skewers generously with the reserved marinade as they cook.