Grilled Chicken Pineapple Kabobs
2 lbs Jumbo Shrimp
1 Large Red Onion – cut in chunks
1 Green Pepper – cut in chunks
1 Red Pepper – cut in chunks
1 Pineapple – cut in large chunks
Sweet Chili Sauce
1/2 C Rice Wine Vinegar
1 Tbsp Cornstarch
1 1/2 tsp Red Pepper Flakes
1/4 C Water
1 Tbsp Soy Sauce
3 Cloves Garlic – minced
2 tsp Ginger – minced
2/3 C Honey
To prepare sauce, whisk together all ingredients in a saucepan and heat 2-3 minutes to thicken
then remove from heat.
Preheat grill to med-high heat
Prepare shrimp, red onions, peppers & pineapple onto skewers
Brush with oil and grill just until shrimp becomes opaque and vegi’s start to char, 2 – 3 minutes
per side. Brush with sauce while grilling.
Transfer to serving platter and drizzle with remaining sauce.
Marinate chicken at least an hour or overnight if possible.
Assemble skewers and discard remaining marinade.
I usually make a little extra marinade so I have some left over for basting.
Grill skewers turning frequently brushing with marinade until golden brown on each side.
Music: Staccato By Vibe Tracks
Music: Demoiselle By Rondo Brothers
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