Hawaiian Shrimp Kabobs

Hawaiian Shrimp Kabobs

2 lbs large, fresh shrimp, peeled and de-veined

40 oz. canned pineapple chunks, in juice

½ lb uncooked bacon, cut into 2 inch strips

2 medium red peppers, cut into 1 inch pieces

½ lb fresh mushroom caps

1 pint cherry tomatoes

12 oz. bottle sweet and sour sauce

16 skewers

Drain pineapple, reserve juice. Combine vegetables with shrimp on skewers and place in a shallow pan. Mix sweet and sour sauce with reserved pineapple juice and pour over kabobs. Grill or broil kabobs for 3-4 minutes on each side or until done. Baste often with sauce. Makes 16 kabobs.