HAWAIIAN KABOBS 1 1/4 pounds boneless skinless chicken breasts, cut into 24 (1 inch) pieces 24 large shrimp SPICY PINEAPPLE MARINADE AND SAUCE 1 cup pineapple juice 2 tbs lime juice 2 medium jalapeno peppers, seeded and diced 1/4 cup light brown sugar 1/4 cup white vinegar 4 tsp cornstarch 1/2 tsp each salt and pepper KABOBS 2 cups pineapple pieces 18 (1 inch) cubes 1 large green pepper, seeded and cut into 1 inch pieces Combine chicken pieces and shrimp in a plastic bag. MARINADE---Add pineapple juice, lime juice and jalapeno to bag. Refrigerate to marinate for 1 hour. Heat grill. Soak 12 bamboo skewers. Remove chicken and shrimp from marinade to bowl. SAUCE---Pour marinade from bag into a saucepan. Whisk in brown sugar, vinegar, cornstarch and 1/4 tsp each salt and pepper. Bring to a boil. Boil 3 min. Remove from heat and divide in half. KABOBS---Alternately thread 2 pieces of chicken, 2 shrimp, plus pineapple and green peppers on each skewer for a total of 12 skewers. Season with remaining salt and pepper. Grill kabobs 4 min. Turn over continue to cook for an additional 4 min. brushing with half the spicy pineapple sauce until shrimp and chicken are cooked through. Serve kabobs with reserved sauce on the side. MAKES 6 SERVINGS
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