Yield: 6 servings
|¾ cup||Jalepeno baste**|
|2 tablespoons||Fresh lemon juice|
|36||Jumbo shrimp, shelled|
|1½ pounds||Boneless chicken breast|
**Jalepeno baste: Seed and coarsely chop 2 jalepeno peppers. Saute in oil until soft, and add 1 heaping tb of sugar. Puree. Add a little oil if the mixture seems too thick.
Cut chicken into ¾ inch chunks. Peel and core pinapple and cut into chunks.
Combine jalepeno baste with with lemon juice and heat through. Thread the shrimp, the chicken, and the pinapple, alternating them, onto the skewers. Brush with the jalepeno 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.