"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!" — sammy
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1 (8 ounce) can
pineapple chunks in juice, undrained
1 (12 ounce) bottle
Italian-style salad dressing
skinless, boneless chicken breast, cut into bite-size pieces
large shrimp, peeled and deveined
green bell pepper, cut into bite-size pieces
red bell pepper, cut into bite-size pieces
sweet onion, cut into bite-size pieces
fresh mushrooms, halved
bamboo skewers, soaked in water for 60 minutes
I like using the pineapple juice and Italian salad dressing as a marinade. I divided the marinate and marinated the vegetables in one zip lock bag, the chicken in another and the shrimp in a third bag. The chicken and the vegetables are fine to marinate for 8 hours or overnight but vinegar in the dressing will start to cook the shrimp. I only marinate shrimp for about 30 minutes max. Also when skewering I didn't put shrimp and chicken on the same skewer - shrimp cooks so much faster than chicken and it would be impossible to cook both properly on the same skewer. I tossed the marinade from the chicken the shrimp and used the marinade from the vegetables to baste the skewers with. One less pan to wash. Toss the bags and clean up is easy. Thanks for a bright and colorful recipe.
These were good.
* Percent Daily Values are based on a 2,000 calorie diet.
Pineapple Shish Kebobs
Serving Size: 1/5 of a recipe
Servings Per Recipe: 5
Amount Per Serving
Calories from Fat: 199
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