1 pound of large scallops Small can of chunked pineapple 1/2 cup of small mushrooms 1 cup of cherry tomatoes Barbecue sauce Red or green bell peppers and pearl onions (optional)
Place scallops on skewers, alternately threading on pineapple, mushrooms, and tomatoes until skewers are full. Cook over medium-high heat for 10 to 15 minutes, turning frequently to brown all sides evenly (scallops should be opaque when done). Five minutes prior to taking off the grill, baste liberally with barbecue sauce. You may add slices of red or green bell peppers and pearl onions between pieces of meat. Great served with rice. Yield: 4 servings.
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