Skewered Shrimp Chicken and Pineapple with Honey Orange Dipping Sauce
| Serves: | 8 |
| Serving Size: | 200 calories, 2 g fat |
|
NOTE: |
This recipe is OK for those on the LMD (Low Microbial Diet). |
Ingredients:
| 12 large shrimp, cleaned de-veined, tails on | 4 skinless, boneless chicken breasts, cut into 1 1/2 inch cubes |
| 2 cups pineapple chunks | 1/2 tsp garlic salt |
| 2 Tbsp pineapple juice | Wooden skewers, soaked in water |
| Sauce: | |
| 2 tsp cornstarch | 2 Tbsp honey |
|
1/4 tsp lemon juice |
dash of pepper |
| 1 cup orange juice |
Cooking Instructions:
1. Thread shrimp, chicken and pineapple on water-soaked wooden skewers, alternating the shrimp and chicken with the pineapple chunks. Place in a shallow dish and sprinkle with pineapple juice. Heat grill to medium.
2. Place skewers on grill surface and sprinkle with garlic salt.
3. Cook 2-3 minutes per side until shrimp turn pink and chicken is completely cooked through. Remove from grill to a serving platter.
4. Dissolve cornstarch in lemon juice. In a small saucepan, stir together orange juice, honey and pepper.
5. Bring to boil and stir in cornstarch mixture.
6. Cook 2-3 minutes until thickened. Remove from heat.
7. Serve skewers with dipping sauce.
Recipe from: Celebrate! Healthy Entertaining for any Occasion, The American Cancer Society
Trial Administration