Tomorrow we are having BBQ Shrimp & Pineapple Kabobs for dinner. I will probably do half with the shrimp and then half with chicken. I will also do some roasted potatoes on the side.
BBQ Shrimp & Pineapple Kabobs
Amy - amylz
Kraft 2 servings, one kabob each
6 large shrimp (1/4 lb.), peeled, deveined
6 chunks fresh pineapple (1-1/2 inch)
6 squares green pepper (1-1/2 inch)
6 wedges onion (1-inch wide)
1/4 cup KRAFT Teriyaki Sesame Ginger Barbecue Sauce
PREHEAT grill to medium-high heat. Using four long wooden skewers, place two skewers, side-by-side on clean work surface. THREAD shrimp onto each set of two parallel skewers alternately with the pineapple, peppers and onions. (You will have two kabobs.) GRILL kabobs 4 to 6 min. or until shrimp turn pink, turning and brushing occasionally with the barbecue sauce. Serve over hot cooked rice.
NOTES: Substitute boneless skinless chicken breasts, cut into 1-inch pieces, for the shrimp.