Pineapple Shrimp Kabobs

2 lb. large shrimp - peeled & deveined
2 cans(16 oz. ea.) pineapple chunks
or 1 whole fresh pineapple - peeled, cored and cut in pieces + 1-1/2 cups canned pineapple juice
1/2 lb. sliced bacon - cut in 2" pieces
2 red and/or green bell peppers - cut in 1" pieces
1/2 lb.fresh mushrooms
1 pint cherry tomatoes
1 cup sweet and sour sauce

Drain the pineapple and reserve the juice. Thread the shrimp and bacon, alternately with pineapple chunks and vegetables, on the skewers. Place the kabobs in a large shallow pan. Mix the pineapple juice with the sweet-and-sour sauce. Pour half of the mixture over the kabobs in pan. Cover with foil and refrigerate for 1-1/2 to 2 hours. Grill the kabobs on top of foil, over hot coals or on a gas grill, for 8 to 10 minutes, turning and basting often with the remaining half of the pineapple juice mixture.





Number of Servings: 12

Recipe submitted by SparkPeople user SHANNONA9706.