Shrimp, Chicken, And Pineapple Kabobs
|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|
Preheat grill to medium.
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.