2 15oz. cans of pineapple chunks, packed in their own juice, drained
1 large red pepper, chopped
1 large red onion, chopped
1 jalapeno pepper, minced
1/2 c. orange juice
1/3 c. lime juice
1 1/2 lb. large shrimp, peeled and deveined
6 cups cooked rotini pasta
In a large bowl, combine all the salsa ingredients except the shrimp and the pasta.
Prepare an outside grill with an oiled rack set 4 inches above the heat source. On a gas grill set the heat to high.
Grill the shrimp on each side for 2 minutes.
Toss the pasta with the salsa, arrange the shrimp on top and serve.
Servings per recipe: 12
Exchanges: 31/2 starch
3 very lean meat