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Shrimp, Chicken, And Pineapple Kabobs Recipe
|Jalapeno jelly||3⁄4 Cup (12 tbs)|
|Lemon juice||2 Tablespoon|
|Jumbo shrimp||36 , deveined and shelled, leaving the tail and first joint of the tail intact|
|Chicken breasts||1 1⁄2 Pound, skinned and boned, cut into 3/4 inch pieces|
|Pineapple||1 , peeled, cored, and cut into 3/4 inch pieces|
Serving size: Complete recipe
Calories 5034 Calories from Fat 583
% Daily Value*
Total Fat 65 g99.6%
Saturated Fat 12.8 g63.9%
Trans Fat 0.2 g
Cholesterol 5242 mg
Sodium 5567.8 mg232%
Total Carbohydrates 266 g88.7%
Dietary Fiber 12.8 g51.3%
Sugars 187.7 g
Protein 810 g1619.9%
Vitamin A 128.3% Vitamin C 863.9%
Calcium 185.3% Iron 468.8%
*Based on a 2000 Calorie diet
In a small saucepan, combine jelly and lemon juice.
Heat the mixture over medium low heat, stirring until the jelly is melted; keep warm.
Thread the shrimp, chicken, and pineapple onto skewers.
Cook the kabobs in a large deep skillet of boiling salt water for 6 minutes.
Transfer the kabobs, as they are cooked, to paper towels; drain well.
Brush kabobs with the warm jelly mixture, season them with salt and pepper; set on an oiled rack 5-6 inches from glowing coals.
Grill, basting and turning for 1-2 minutes, or until the chicken is golden brown.