|1¼||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