Sweet & Spicy Jerk Shrimp & Pineapple Skewers

1 lb (20-25) shrimp, peeled and deveined (or chicken cut into 1-inch cubes)

1 (20 oz) can pineapple chunks

2 Tbsp Halladay’s Sweet & Spicy Jerk Chicken

¼ cup olive oil, or other neutral oil

Wooden skewers soaked in water for at least 30 minutes, or reusable metal skewers

Mix Halladay’s Sweet and Spicy Jerk Seasoning olive oil, marinade shrimp or chicken for at least 30 minutes, up to 2 hours.

Add marinated shrimp or chicken and pineapple chunks to skewers, alternating between the two.

Grill over medium-high heat for 2-3 minutes on each side, until the shrimp is pink and no longer translucent. If using chicken, cook until no longer pink in the middle. Serve immediately and enjoy!

SIMILAR RECIPES

Easy Chicken Cassoulet

2 Tbsp. olive oil

4 chicken leg quarters, about 1 1/2 lbs.

4 slices of bacon, chopped

1 onion, finely chopped

2 carrots, peeled and cut into 1/2 - inch pieces

2 ribs celery, cut into 1/2 - inch pieces

2 Tbsp. Halladay's Roasted Garlic & Rosemary Seasoning

1 1/2 cups chicken stock

1 (15 oz.) can cannellini beans, drained and rinsed

2 cups breadcrumbs or panko breadcrumbs

Preheat oven to 375˚F. In a skillet, heat the olive oil. Season the chicken with salt and pepper and cook, skin side down, until golden-brown, about 10 minutes. Turn and cook 10 minutes more, then transfer to a 3-quart baking dish. Drain fat from skillet, add half the bacon and cook until crisp, about 4 minutes. Add onion and cook until tender, about 5 minutes. Add carrots, celery and seasoning and cook 1 minute. Stir in stock and beans. Using a fork, mash some of the beans to thicken the liquid, then spoon the bean mixture around the chicken. Combine breadcrumbs and remaining bacon and sprinkle on top. Bake until chicken is cooked, bean mixture is bubbling and topping is golden-brown, about 40 minutes.

Creamy Shrimp Salad on Cucumber Rounds

3/4 lb. shrimp, peeled, deveined, cooked and chopped

2 ribs celery, finely chopped

2 Tbsp. light mayo

1 Tbsp. non-fat Greek yogurt

1 to 2 tsps. Halladay's Spicy Garlic Dill Seasoning

1 large cucumber, cut into 30 thin slices

Combine all ingredients except cucumber; salt and pepper to taste. Arrange cucumber slices on a platter. Top each slice with a tablespoon of shrimp salad and dust lightly with seasoning for garnish.

Maple-Mustard Chicken with Squash and Brussels Sprouts

4 Tbsp. Halladay's Sage Peppercorn Rub

2 Tbsp. Dijon mustard

2 Tbsp. maple syrup

4 bone-in, skin-on chicken breasts

1 butternut squash, peeled, seeded and cut into 1-inch pieces

8 oz. Brussels sprouts, halved

3 Tbsp. olive oil

Place a large rimmed baking sheet in oven. Preheat oven to 425˚F (leave pan in oven while preheats). Combine seasoning, mustard and syrup; brush half onto chicken. Add chicken to hot pan and bake for 20 minutes. Toss vegetables with remaining sauce. Remove pan, drain juices and add vegetables. Bake another 20 minutes until chicken is cooked through.

Jerk Shrimp Packets

1 ½ lbs jumbo shrimp

2 Tbsp. Halladay’s Sweet & Spicy Jerk Chicken Seasoning

1 lb red skinned potatoes cut in thirds

1 Tbsp. olive oil

2 ears of corn, each cut into 4 pieces

1 lemon, thinly sliced

4 Tbsp. butter

Preheat oven or grill to 425. Cut four 18” pieces of foil.

Mix all ingredients, except for the butter and lemon slices, in a bowl. Divide evenly between foil packets. Top each packet with one Tbsp. butter and lemon slices. Fold foil to secure the package. Place on grill for 15 to 20 minutes, or until cooked through.

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