Ingredients
1 can (8 ounces) tomato sauce1 cup chopped onion1/2 cup water1/4 cup packed brown sugar1/4 cup lemon juice3 tablespoons Worcestershire sauce2 tablespoons canola oil2 tablespoons prepared mustard1/2 teaspoon salt1/2 teaspoon pepper1 can (20 ounces) unsweetened pineapple chunks1 pound uncooked medium shrimp, peeled and deveined (about 32)1 medium green pepper, cut into chunks1 medium onion, cut into chunks3 cups hot cooked rice
Preparation
In a large saucepan, combine the first 10 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes.
Drain pineapple, reserving 2 tablespoons juice (save remaining juice for another use); set pineapple aside. Stir reserved juice into sauce. Pour half into a small bowl for basting; cover and refrigerate. Pour remaining sauce into a large resealable plastic bag; add shrimp. Seal bag and turn to coat; refrigerate for 2-3 hours.
Drain and discard marinade. Alternately thread the shrimp, pineapple, green pepper and onion on eight metal or soaked wooden skewers.
Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill kabobs, covered, over medium heat or broil 4 in. from the heat for 5 minutes on each side or until shrimp turn pink, basting occasionally with reserved sauce. Serve with rice.
