1-1/2 pounds large peeled & deveined uncooked shrimp
1 large red bell pepper, cut into 1-inch chunks
1 sweet onion, cut into 1-inch chunks
2 cups fresh pineapple chunks
1 tablespoon corn oil
3 tablespoons Coconut lime seasoning
Soak skewers for at least 30 minutes if using wooden skewers.
Alternate shrimp, peppers, onions and pineapple on skewers. Brush with oil and generously sprinkle with seasoning.
Grill skewers over Direct High heat, turning shrimp after about 3 minutes. Continue grilling until shrimp is cooked through and pink in color, about 3 to 5 minutes. Serve with rice or quinoa.