Tangy Shrimp Kabobs

• 1 can (20 ounces) unsweetened pineapple chunks
• 1 can (8 ounces) tomato sauce
• 1/2 cup fat-free Italian salad dressing
• 4-1/2 teaspoons brown sugar
• 1 teaspoon prepared mustard
• 1-1/2 pounds uncooked large shrimp, peeled and deveined
• 12 pearl onions
• 1 large sweet red pepper, cut into 1-inch pieces
• 1 large green pepper, cut into 1-inch pieces
• Hot cooked rice, optional

1. Drain pineapple, reserving 1/4 cup juice; set aside. In a small bowl, combine the tomato sauce, Italian dressing, brown sugar, mustard and reserved pineapple juice. Pour 3/4 cup marinade into a large resealable plastic bag; add shrimp. Seal bag and turn to coat; refrigerate for 3 hours, turning occasionally. Cover and refrigerate remaining mixture for sauce.
2. In a Dutch oven, bring 6 cups water to a boil. Add onions; boil for 2 minutes. Add peppers and boil 2 minutes longer. Drain and rinse in cold water; peel onions. Refrigerate vegetables until ready to grill.
3. In a small saucepan, bring 3/4 cup of reserved tomato sauce mixture to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until slightly thickened. Keep warm.
4. Drain and discard marinade. On 12 metal or soaked wooden skewers, alternately thread shrimp and vegetables; place on greased grill rack. Cook, covered, over medium heat or broil 4 in. from the heat for 3-5 minutes on each side or until shrimp turn pink, basting occasionally with remaining tomato sauce mixture. Drizzle kabobs with warm sauce. Serve with rice if desired.

pineapple, tomato sauce, italian salad dressing, brown sugar, mustard, shrimp, pearl onions, sweet red pepper, green pepper, rice

Taken from www.tasteofhome.com/recipes/tangy-shrimp-kabobs/ (may not work)