1/2 c. pineapple juice
1/4 c. lime juice
2-4 tbsp. soy sauce
1/2 c. oil
1 lb. lg. shrimp
2 red bell peppers
16 oz. pineapple chunks
Lime slices

If using bamboo skewers, soak in water at least 1 hour. Mix canned pineapple juice, fresh lime juice, soy sauce to taste and light flavored oil in shallow ceramic or glass dish. Halve peppers, scoop out seeds and cut fresh pineapple into chunks. Thread large, unpeeled, deveined shrimp on skewers, alternating with pineapple and pepper chunks. Place in dish with marinade. Turn to coat evenly. Marinate 15 to 30 minutes, turning occasionally. Prepare barbecue for medium-heat grilling. Grill shrimp about 5 minutes each side, or until done. Serve on skewers over rice pilaf and garnish with lime slices, if desired. Makes 3 servings.