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Categories:
vegetable oil vinegar sugar red pepper red bell pepper red onion pineapple rings chicken breasts fresh shrimp
Viewed: 61 - Published at: 3 years agoIngredients
- 2/3 cup vegetable oil
- 3 limes, juiced
- 2 tablespoons vinegar
- 1 tablespoon sugar
- 1/4 teaspoon crushed red pepper
- 1 red bell pepper, cut into 1-inch pieces
- 1 red onion, cut into 1-inch pieces
- 1 (16-ounce) can pineapple rings, drained, cut into 1-inch pieces
- 6 boneless, skinless, chicken breasts cut into 1-inch pieces
- 1/2 pound large fresh shrimp, peeled and de-veined
Method
- Special Equipment: skewers
- 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 degrees 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 kabobs 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.
