Caribbean Chicken and Shrimp Kebabs
1 pound boneless, skinless chicken breasts, cut into chunks
1 cup Caribbean jerk marinade with papaya juice, divided
15 medium shrimp, peeled and deveined
1 red bell pepper, cored, seeded and cut into 1/2-inch pieces
1 (20 ounce) can pineapple chunks, drained
In large plastic bag with zipper, combine chicken and 2/3 cup marinade; seal and
shake to coat. Marinate in refrigerator at least 30 minutes; discard used
Thread chicken, shrimp, red peppers and pineapple on skewers.
Grill or broil until chicken is done and juices run clear
when cut, turning once and basting often with remaining 1/3 cup marinade.
Makes 15 skewers.