Skewered Shrimp, Chicken, and Pineapple with Honey-Orange Dipping Sauce

Serves: 8


For skewers:

  • 12 large shrimp (31-40 count, about 6 ounces) cleaned, de-veined, tails on
  • 4 skinless, boneless chicken breasts, cut into 1-1/2 inch cubes
  • 2 cups pineapple chunks
  • 2 tablespoons pineapple juice
  • 1/2 teaspoon garlic salt
  • Wooden skewers, soaked in water

For sauce:

  • 2 teaspoons cornstarch
  • 1/4 teaspoon lemon juice
  • 1 cup orange juice
  • 2 tablespoons honey
  • 1 dash pepper


To prepare skewers:

  1. Thread shrimp, chicken, and pineapple on water-soaked wooden skewers, alternating shrimp and chicken with pineapple chunks. Place in shallow dish and sprinkle with pineapple juice.
  2. Heat grill to medium. Place skewers on grill surface and sprinkle with garlic salt.
  3. Cook 2 to 3 minutes per side until shrimp turn pink and chicken is completely cooked through. Remove from grill to a serving platter.

To prepare sauce:

  1. Dissolve cornstarch in lemon juice.
  2. In a small saucepan, stir together orange juice, honey, and pepper. Bring to a boil and stir in cornstarch mixture.
  3. Cook 2 to 3 minutes until thickened. Remove from heat.
  4. Serve skewers with dipping sauce.

Per Serving (approximate)

Calories 200
Total Fat 2 g

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Copyright ©2001 American Cancer Society.