• 2 lb. large shrimp - peeled & deveined
• 2 cans(16 oz. ea.) pineapple chunks
  or 1 whole fresh pineapple - peeled, cored and cut in pieces + 1-1/2 cups canned pineapple juice
• 1/2 lb. sliced bacon - cut in 2" pieces
• 2 red and/or green bell peppers - cut in 1" pieces
• 1/2 lb.fresh mushrooms
• 1 pint cherry tomatoes
• 1 cup sweet and sour sauce
• wooden skewers, 16 to 18

Preparation -
Drain the pineapple and reserve the juice. Thread the shrimp and bacon, alternately with pineapple chunks and vegetables, on the skewers. Place the kabobs in a large shallow pan. Mix the pineapple juice with the sweet-and-sour sauce. Pour half of the mixture over the kabobs in pan. Cover with foil and refrigerate for 1-1/2 to 2 hours. Grill the kabobs on top of foil, over hot coals or on a gas grill, for 8 to 10 minutes, turning and basting often with the remaining half of the pineapple juice mixture.