1 large (35 1/2 oz) can pineapple chunks, undrained

1 (8 oz) bottle Italian dressing

1 (8 oz) can tomato sauce

2 table spoons brown sugar

1 tsp.  prepared mustard

1 medium size bell pepper cut into 1″ cubes/squares

Hot cooked rice (optional)

Drain pineapple, reserving the juice. Combine pineapple juice, Italian dressing, tomato sauce, sugar, and mustard in shallow dish and mix well. Add shrimp, tossing gently to coat. Cool mixture with shrimp in refrigerator for 2 or more hours. Remove shrimp and set marinade aside. Alternate shrimp, pineapple chunks, and bell peppers on skewers. Grill over medium hot coals for 3 or 4 minutes per side until done. Apply liberal marinade during grilling. Serve over hot rice with marinade if desired.

 

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