It all started with a pineapple.

My husband and I went to Whole Foods on the hunt for the “Impossible Burger,” have you heard of it? It’s a burger made out of plants that looks and tastes like meat. No luck, I guess these plant burgers are hard to find around here. Meanwhile, we needed something to eat for dinner. We picked up some veggies, chicken, shrimp and a pineapple.

When we got home, we cut the pineapple thinking it was ripe, it wasn’t. A lovely shade of pale yellow with not much flavor. If you know how to pick a ripe pineapple, please let me know in the comment section below, I will be forever grateful.

Back to the story…

so I’ve already cut the pineapple and didn’t want to just throw it away, we decided to find a way to use it!

We were planning to grill the chicken and shrimp, so might as well grill the pineapple and veggies too. Grilling in the summer is always one of our favorite go-to’s! It is easy, gives so much flavor and just tastes like summer. I knew that if I grilled the pineapple it would pull all of those delicious natural sugars out.

So this is how we came up with… Hawaiian Grilled Shrimp & Chicken. We served it over salad with sesame dressing, Boudin Bakery sourdough bread and a perfectly crisp Long Meadow Ranch Sauvignon Blanc.

Hawaiian Grilled Shrimp & Chicken Kabobs

Ingredients:

• 1 pound raw shrimp, shelled, leave tail on

• 2 skinned & deboned chicken breasts, cut into 2” pieces

• 1 pineapple

• 1 red pepper

• 1 orange or yellow pepper

• 2 red onions

• 6 oz pineapple juice

• 1/4 Cup soy sauce

• 2 cloves minced garlic

• 2 TB brown sugar

• 1/3 Cup sesame oil

• 1 TB grated ginger

• 2 TB seasoned rice vinegar

• fresh parsley or cilantro for garnish

Directions:

For the marinade, in a medium bowl, whisk the pineapple juice, soy sauce, garlic, brown sugar, sesame oil, ginger and seasoned rice vinegar together.

Place the shrimp and chicken in the marinade, toss to coat, cover and chill until ready to cook.

For the skewers:

Cut the pineapple, peppers and red onion into 1 inch pieces. Thread the shrimp & some of the vegetables onto the skewers. Do the same with the chicken and the rest of the vegetables. Ours made about 10 - 12 skewers.

Preheat the grill to 350 degrees. Place the chicken skewers on the grill and cook on medium high heat for 6 minutes, basting with the marinade. Turn and cook another 8 - 10 minutes, continue basting until done. Remove from the grill and cover with foil.

Place the shrimp skewers on the grill and cook 3-4 minutes each side. Remove from grill.

Enjoy!

Note: If using wooden skewers, soak in water at least 30 minutes before assembling the ingredients.

Did you make this recipe? We’d love to see a photo! Post a pic on Instagram and tag @sippnsunshine to let us know how it turned out.

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