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Pollo alla Firènze
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Jamaican Shrimp & Pineapple Kabobs
Prep and Cook Time: 25 minutes
Yield: Makes 4 servings
Ingredients:
1/2
cup prepared jerk sauce
1/4
cup pineapple preserves
2
tablespoons minced fresh chives
1
pound large raw shrimp, peeled and deveined
1/2
medium pineapple, peeled, cored and cut into 1-inch cubes
2
large red, green or yellow bell peppers, cut into 1-inch squares
Preparation:
1.
Combine jerk sauce, preserves and chives in small bowl; mix well. Thread shrimp, pineapple and peppers onto 4 skewers; brush with jerk sauce mixture.
2.
Grill kabobs over medium-hot coals 6 to 10 minutes or until shrimp turn pink and opaque, turning once. Serve with remaining jerk sauce mixture.
Serving Suggestion
Serve kabobs with hot cooked rice. Cutting Corners
Purchase pineapple already trimmed and cored in the produce section of your local supermarket.
Nutritional Information:
| Serving Size: | |
| Sodium | 262 mg |
| Protein | 20 g |
| Fiber | 2 g |
| Carbohydrate | 31 g |
| Cholesterol | 175 mg |
| Total Fat | 3 g |
| Calories from Fat | 12 % |
| Calories | 226 |
Dietary Exchange:
| Meat | 2-1/2 |
| Vegetable | 1 |
| Fruit | 1-1/2 |
This recipe appears in:
Island
