Pineapple Chicken & Shrimp Bites
 

24 jumbo shrimp, deveined and tails removed
1 (46-ounce) can pineapple juice
12 chicken tenders, halved
3 tablespoons brown sugar
2 to 3 cups coconut
 
Marinate shrimp in pineapple juice with brown sugar. Place one piece of chicken and one piece of shrimp on a wooden toothpick. Roll in coconut. Place 1 inch apart on nonstick pan. Bake at 400°, turning as needed, until chicken juices run clear, shrimp turns white, and edges brown. Serve hot, sprinkled with additional coconut if desired.
Recipe from:

Tennessee Hometown Cookbook
 
 


Recipes ©: Great American Cookbooks an imprint of

 

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