Shrimp Pineapple 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

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.

pineapple, italian salad dressing, tomato sauce, brown sugar, mustard, shrimp, sweet red peppers, onions

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