2 pounds of medium shrimp, peeled and deveined two 20 ounce cans of pineapple chunks, juice reserved 1/2 pound of bacon, diced 2 large red bell peppers, chopped 1 cup of sweet & sour sauce 2 cups of cherry tomatoes 1/2 pound of fresh mushrooms, stems removed
Preheat grill for high heat. Place shrimp, pineapple, bacon, red bell peppers, mushroom caps and cherry tomatoes on skewers, alternating ingredients. Place in a shallow baking dish. Mix sweet & sour sauce with reserved pineapple juice. Pour over kabobs. Oil grate and grill kabobs for 3 to 4 minutes on each side over high heat. Baste often with sauce. Serve hot.
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