Makes 4 servings. Difficulty
16 large shrimp, shelled & deveined 8 cherry tomatoes 3 slices of fresh pineapple, quartered 1 small red bell pepper 1 small onion, quartered Salt and freshly ground black pepper Olive oil
Thread vegetables, shrimp and pineapple onto 4 large skewers, alternating pieces for visual appeal as well as to blend flavors. Note: Position cherry tomatoes on ends of skewers. Season skewers with salt and freshly ground black pepper. Lightly spray skewers on all sides with olive oil.
Place skewers on grill and grill for about 4 minutes, turning half way through. When done, shrimp should be pink and opaque and vegetables should be just tender.
Remove skewers from grill and serve with steamed rice. Serves 4.