1 (6 oz.) can pineapple juice

1/3 cup packed brown sugar

4 teaspoons cornstarch

1 tablespoon rice vinegar

1 tablespoon soy sauce

1 clove garlic, minced

1/4 teaspoon ground ginger

1 medium green bell pepper

1 medium red bell pepper

1 medium onion

1 cup fresh pineapple chunks

1 cup fresh mango or papaya chunks

1 pound raw large shrimp, peeled and deveined

2 1/2 cups hot cooked white rice




For sauce, combine pineapple juice, sugar, cornstarch, vinegar, soy sauce, garlic and ginger in saucepan.  Cook over medium-high heat until mixture comes to a boil and thickens, stirring frequently.  Set aside.

Prepare grill for direct cooking.  Cut peppers and onion into one inch squares.  Thread peppers, onion, pineapple, mango or papaya and shrimp onto 10 metal skewers.  Place kabobs in large glass baking dish.  Brush sauce over kabobs.

Place kabobs on grid.  Grill three to four minutes.  Turn and brush with sauce.  Discard any remaining sauce.  Grill three to four minutes more or until shrimp turn pink and opaque.  Serve with rice.