Jamaican Shrimp & Pineapple Kabobs

Prep and Cook Time 25 minutes

Makes 4 servings

1/2	cup prepared jerk sauce
1/4	cup pineapple preserves
2	tablespoons minced fresh chives
1	pound large raw shrimp, peeled and deveined
1/2	medium pineapple, peeled, cored and cut into 1-inch cubes
2	large red, green or yellow bell peppers, cut into 1-inch squares

Combine jerk sauce, preserves and chives in small bowl; mix well. Thread shrimp, pineapple and peppers onto 4 skewers; brush with jerk sauce mixture.
Grill kabobs over medium-hot coals 6 to 10 minutes or until shrimp turn pink and opaque, turning once. Serve with remaining jerk sauce mixture.

Purchase pineapple already trimmed and cored in the produce section of your local supermarket.

Serve kabobs with hot cooked rice.

Check out more recipes for Island

Jamaican Shrimp Pineapple Kabobs