SHRIMP, CHICKEN AND PINEAPPLE KABOBS

SHRIMP, CHICKEN AND PINEAPPLE KABOBS image

Number Of Ingredients 11

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1/4 cup teriyaki sauce
1/4 cup rice vinegar
3 tablespoons olive oil
1 tablespoon fish sauce
1/2 teaspoon sriracha or other hot sauce
3 tablespoons packed dark brown sugar
1/2 teaspoon grated fresh ginger
1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
3/4 pound raw cleaned and deveined shrimp
2 cups fresh pineapple chunks (about 18 pieces)
1/2 teaspoon cornstarch

Steps:

1. In a small bowl, combine teriyaki sauce, vinegar, oil, fish sauce, sriracha, 1 tablespoon of the brown sugar and the grated ginger. Combine in a resealable plastic bag with chicken pieces and shrimp. Marinate in the refrigerator at least 30 minutes to 1 hour. 2. Heat grill to medium-high heat. Thread a piece of chicken, a shrimp and a pineapple chunk onto a skewer. Repeat, reserving marinade. 3. Transfer reserved marinade to a small saucepan. Add remaining 2 tablespoons brown sugar and the cornstarch. Bring to a boil. Reduce heat and cook 5 minutes. 4. Lightly oil grill grate. Grill skewers for 3 to 4 minutes. Flip over and grill 3 to 4 minutes more or until chicken and shrimp are cooked. Place on a platter and drizzle with some of the cooked marinade. Serve extra alongside.