pounds large shrimp, peeled (tails left on) and deveined
1/4 cup + 2 tablespoons Teriyaki Sauce/Marinade
1/2 medium fresh pineapple, peeled, cored, and cut into 1 inch cubes
2 red bell peppers, seeded and cut into 1×1 inch square slices
4 cups cooked white rice
4 scallions, sliced on the diagonal

Place the shrimp in a large zip-close plastic bag and pour in 1/4 cup of marinade. Seal the bag, squeezing out the air; turn to coat the shrimp. Refrigerate, turning the bag occasionally, at least 2 hours.

Spray the grill rack with nonstick spray. If using wooden skewers, soak 8 (12 inch) skewers in cold water. Preheat the grill.

Drain and discard the marinade. Alternately thread the shrimp, pineapple, and bell peppers on 8 wooden or metal skewers. Grill the kebabs 5 inches from the heat, turning frequently, until the shrimp are cooked through, 12-15 minutes. Serve over the rice, sprinkled with the remaining 2 tablespoons teriyaki marinade and the scallions.

Makes 4 Servings