Chipotle shrimp and pineapple kebabs
1 cup bottled chipotle marinade, divided
1 1/2 pounds large shrimp, peeled and deveined
one can pineapple chunks, drained, 20 ounces
one medium red onion, cut into chunks
two red or green bell peppers, cut into chunks
1Pour 3/4 cup marinade over shrimp in a large sealable plastic bag. Refrigerate and marinate for 30 minutes. Remove shrimp from the plastic bag and discard marinade.
2Thread the shrimp, pineapple chunks, onion and Bell peppers onto skewers.
3Grill or broil for eight minutes, or until the shrimp turn pink, turning and brushing with reserved marinade. Discard any remaining marinade. Makes 4 to 6 servings.