Shrimp Pineapple Kabobs

Name: Shrimp Pineapple Kabobs
Ingredients: 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

8 ingredients

3 steps

Ingredients

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

Directions

1

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 for 3 hours. Cover and refrigerate remaining marinade for basting.
2

Drain and discard marinade. On 16 metal or soaked wooden skewers, alternately thread the shrimp, red peppers, onions and pineapple. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack.
3

Grill, covered, over medium heat or broil 4 in. from the heat for 6-10 minutes or until shrimp turn pink and vegetables are tender, turning and basting occasionally with reserved marinade.