Ingredients
8ozpineapple chunks in juice1 can, undrained
12ozItalian-style salad dressing1 bottle
10ozchicken breastskinless, boneless, cut into bite-sized pieces
10large shrimppeeled and deveined
1green bell peppercut into bite-sized pieces
1red bell peppercut into bite-sized pieces
1sweet onioncut into bite-sized pieces
10ozfresh mushroomshalved
1garlic cloveminced
Preparation
Gently stir the pineapple chunks in juice, Italian-style salad dressing, chicken, shrimp, green bell pepper, red bell pepper, sweet onion, mushrooms, and garlic together in a large bowl.
Cover the bowl with plastic wrap.
Allow to marinate in the refrigerator for 8 hours or overnight.
Preheat an outdoor grill to medium heat, then lightly oil the grate.
Drain the mixture in a colander over a bowl, then shake to remove excess liquid.
Alternately thread the chicken, red bell pepper, onion, green bell pepper, onion, pineapple, mushroom, and shrimp onto a skewer until each skewer is full.
Repeat until all are used.
Pour the strained marinade into a small saucepan, then bring to a boil over high heat.
Reduce the heat to medium-low, and simmer for 10 minutes. Set aside.
Cook the skewers on the preheated grill for 15 minutes, turning frequently, until the chicken is no longer pink in the center and the juices run clear.
Baste skewers generously with the reserved marinade as they cook.
Serve hot, and enjoy!
