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Pineapple Shrimp Kabobs

2 cans (20 ounces each) pineapple chunks
2 cups fat-free Italian salad dressing
2 cans (8 ounces each) tomato sauce
1/4 cup packed brown sugar
2 teaspoons prepared mustard
2 pounds uncooked medium shrimp, peeled and deveined (about 64)
4 large sweet red peppers, cut into chunks
2 large onions, cut into chunks

Drain pineapple, reserving 1/2 cup juice; refrigerate pineapple. In a
small bowl, combine the salad dressing, tomato sauce, brown sugar,
mustard and reserved juice. Pour 3 cups into a large resealable
plastic bag; add the shrimp. Seal bag and turn to coat; refrigerate

Printed from tasteofhome.com Sep 8, 2008

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Pineapple Shrimp Kabobs cont.

for 3 hours. Cover and refrigerate remaining marinade for basting.
Coat grill rack with cooking spray before starting the grill. Drain
and discard marinade from shrimp. On 16 metal or soaked wooden
skewers, alternately thread the shrimp, red peppers, onions and
pineapple. Grill, covered, over medium heat for 3-5 minutes on each
side or until shrimp turn pink and vegetables are tender, basting
occasionally with reserved marinade.

Yield: 8 servings.