“This will make your shrimps rubbery to bite,” he says.

The shrimps, along with fresh lime wedges, are then poked with skewers and grilled for about 3 to 4 minutes per side.

It is served with a dipping sauce that Gina whipped up, using sweet chili sauce, peach preserves, and hot Chinese mustard.

GLAZING. The second dish prepared—the chicken and pineapple kebabs—was cooked with a glaze made of melted butter, honey, Dijon mustard, orange zest, chili flakes, Neelys’ Barbecue Sauce, salt, and pepper.

“You always want your glaze to be thick, so you can really coat your meat in it,” says Pat.

“So what you want to do is to cook it—place it on a small casserole, let it simmer, and reduce it until you get the right consistency.”

For this recipe, they used chicken thigh fillets cut into cubes.

“We like to use chicken thighs because chicken thighs are so flavorful, that you can go on right away with it on the grill. Just add a little salt and pepper to increase the flavor.

“You can also add paprika, lemon, pepper, whatever you desire,” says Gina.

Compared to chicken breast, chicken thighs are more tender, more moist, and more juicy, making them perfect to use for grilled recipes like kebabs.

“Breast gets bland and dry so you have to baste it regularly on the grill,” says Pat.

“It’s best to marinate them with store-bought Italian dressing or any oil-based dressing before cooking,” he adds.

The chicken cutlets are alternated on skewers with pineapple cubes.

The kebabs are grilled for about 5 to 6 minutes per side, brushed with glaze only at the last 2 to 3 minutes of cooking.

DRY RUB SEASONING. For red meat lovers, Pat and Gina also prepared sirloin steak kebabs with bell peppers and a Greek yogurt dipping sauce.