Thread half each of the shrimp, pineapple and vegetables alternately on 2 parallel skewers. Repeat with remaining ingredients and additional skewers to form 2 kabobs.
Grill 4 to 6 min. or until shrimp turn pink, turning and brushing occasionally with barbecue sauce.
Substitute boneless skinless chicken breasts, cut into 1-inch pieces, for the shrimp.
If using metal skewers, use just 1 skewer for each kabob.
Serve over hot cooked rice.
These tasty low-fat kabobs are rich in vitamin C from the combination of pineapple and peppers.
Calories From Fat
% Daily Value*
Total Fat 1g
Saturated Fat 0g
Trans Fat 0g
Total Carbohydrates 25g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.