Pineapple-Glazed Shrimp and Chicken Skewers

/ kylemox

We usually grill something on Sundays, and this past week was no exception.  Kristine had a taste for something with pineapple, so I made this up.   We agreed that the salsa was great and that I had badly overcooked the chicken.

Ingredients

For skewers –

  • 1/2 lb. shrimp
  • 2 boneless skinless chicken breasts
  • 1/4 cup pineapple juice
  • 1/4 cup olive oil
  • 2 cloves garlic, minced
  • 1/2 tsp. sugar
  • salt & pepper

For glaze –

  • 1/4 cup ketchup
  • 1/4 cup pineapple juice
  • 1 Tbsp. dark soy sauce
  • 2 Tbsp. light brown sugar
  • 1 tsp. ground cinnamon
  • 2 cloves garlic, minced

For salsa –

  • 8 – 10 pineapple rings
  • 2-3 whole jalapenos
  • 1/4 red onion, finely chopped
  • 1/4 red bell pepper, finely chopped
  • 1/2 tsp. olive oil
  • 1/2 tsp. white wine vinegar
  • salt, to taste
  • 8 – 12 leaves of fresh mint, finely shredded

Side dishes:

  • Rice pilaf
  • Grilled or sauteed onions, peppers, and mushrooms

Instructions

  1. Prepare skewers: Peel and wash shrimp, cut chicken into large chunks.   In separate glass bowels, coat shrimp and chicken in oil, pineapple juice, garlic, sugar, and generous amounts of salt and pepper.  Allow to marinate while preparing the rest of the meal.  Light charcoal for grill.
  2. Prepare glaze: Whisk together ketchup, pineapple juice,  soy sauce, and cinnamon.  In a small sauce pot, bring to boil, reduce heat, and simmer for 10 – 15 minutes.   Prepare grill.  When glaze has cooled, mix in garlic.
  3. Begin salsa: Grill pineapple rings and jalapenos over high heat until grill marks appear on pineapple and pepper skins blacken and pucker.  Remove from grill and allow to cool.  Chop pineapple into small chunks; de-seed and finely dice jalapenos.  Mix pineapple, jalapenos, red onion, red pepper, oil, and vinegar.  Dust with salt to taste and toss to mix evenly (hands work best).
  4. Remove shrimp and chicken from marinade.  Thread both on bamboo skewers (don’t mix – keep each on their own skewers).  Grill chicken over medium-high heat for 3 to 5 minutes per side, basting lightly with glaze after chicken has seared.  Grill shrimp in same way, 1 to 2 minutes per side, depending on size of shrimp.
  5. Mix mint into salsa. Remove shrimp and chicken from skewers and serve with rice and grilled vegetables.  Top shrimp and chicken with pineapple salsa.

Beer pairing suggestions: Negra Modelo, a malty amber ale, or an Octoberfest/Marzen.

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