Don’t overcook the shrimp; they dry out quickly.

1 pound medium or large shrimp, peeled
1 pound halibut steaks (or other firm white fish), cut in 1″ cubes
1/2 pound sea scallops
2 cups fresh or canned pineapple chunks (reserve the juice)
1 box cherry or grape tomatoes
2 green peppers, cut into 1″ squares
Lemon wedges
Freshly ground pepper
Cooked wild rice (optional)

Arrange the seafood, pineapple chunks, tomatoes and peppers on wood skewers. Squeeze lemon juice over each kabob and broil or grill 5-8 minutes, turning 3 or 4 times. Brush with a little of the pineapple juice if they look dry. Serve with additional lemon wedges and pepper to taste.

6-8 servings