ginger-glazed shrimp kabobs (or chicken breasts)

This is seriously one of my favorite recipes.  My mom used to make it all the time, because well, we requested it all the time.  For some reason it had disappeared for a while, but thankfully is has resurfaced.  The recipe was originally intended for shrimp kabobs, but Chris and I are cheap.  And chicken is easier.  So we use chicken.  But I'll go ahead and share the recipe as originally written.

We only grilled three chicken breasts, and the recipe definitely makes twice as much glaze as you actually need.  Also, we rarely actually grill any pineapple with this.  I just LOVE the glaze on chicken and shrimp.

Ginger-Glazed Shrimp Kabobs
from Better Homes and Gardens Simply Perfect Grilling magazine, 1999

Ingredients
1 cup bottled barbecue sauce
2/3 cup unsweetened pineapple juice
2 tablespoons cooking oil (we used olive oil)
4 teaspoons grated gingerroot or 1.5 teaspoons ground giner
1.25 pounds fresh or frozen large shrimp in shells
1/4 of a fresh pineapple, cut in to wedges

Directions
1.  For the glaze, combine the barbecue sauce, pineapple juice, oil and ginger in a medium bowl; set aside.  (You may make the glaze up to 1 week ahead and store, covered, in the refrigerator.)
2.  Thaw shrimp, if frozen.  Peel shrimp, leaving tails intact, and devein, if desired.  Thread shrimp onto six 12-inch-long skewers; brush with glaze.  Thread pineapple onto three 12-inch-long skewers; set aside.
3.  Grill shrimp for 10 to 12 minutes or till opaque, turning once halfway through grilling time.  Add pineapple skewers to the grill for the last 5 minutes of grilling, turning once and brushing with sauce halfway through.  Brush shrimp with glaze again the last 2 minutes.
4.  Heat remaining glaze to boiling to serve as a dipping sauce.  Makes 6 servings.

One serving  (with shrimp of course) has 180 calories, 2 grams total fat, 26 grams of carbs and 14 grams of protein.

Enjoy!