A premade marinade and pre-chopped produce make this tropical-inspired dish a quick and easy thing to serve at any outdoor party this summer.
This recipe is courtesy of Peapod.
Toss the shrimp with the teriyaki sauce and chill, covered, for 1 hour.
Cut the roasted peppers into 1 1/2-inch pieces. If pineapple chunks are very large, cut into smaller pieces.
Thread the shrimp, peppers and pineapple on the prepared skewers.
Grill over medium heat 2–3 minutes per side, or until just cooked.
Serve with salsa verde, if desired.