1/2 pound shrimp, peeled, deveined & uncooked
1/2 pound bay or sea scallops
1 can pineapple chunks in juice
1 green bell pepper, cut in wedges
6 ounces barbecue sauce
16 ounces salsa
2 tablespoons pineapple juice
2 tablespoons white wine
Blend sauce ingredients until evenly mixed.
Skewer pineapple chunks, shrimp, scallops, bell pepper wedges, and bacon slices folded.
Baste skewer evenly on each side and grill.
Cook until shrimp are a pink color. Serve with rice.