Preparation:
**Jalapeno baste: Seed and coarsely chop 2 jalapeno peppers. Sauté‚ in oil until soft, and add 1 heaping tbs of sugar. Puree. Add a little oil if the mixture seems too thick.
Cut chicken into 3/4 inch chunks. Peel and core pineapple and cut into chunks.
Combine jalapeno baste with lemon juice and heat through.
Thread the shrimp, the chicken, and the pineapple, alternating them, onto the skewers. Brush with the jalapeno mixture, sprinkle with salt and pepper, and grill for 6 - 7 minutes over glowing coals until done.
OR broil in the oven. OR cook 10 minutes in the Jet-Stream Oven. |
