1 red onion
1 large red pepper
1 large yellow bell pepper
1 can of pineapple chunks
1 jar of jerk seasoning (hot or mild)
2 tbsp of softened or melted butter
1/2 cup of brown sugar
Juice from canned pineapple chunks
Slice onions and peppers into medium square or triangular pieces to add to the skewer with the shrimp and pineapple chunks. Distribute them between shrimp in any order you like.
Mix all ingredients in a large bowl. Stir until marinade has a smooth consistency. Baste kabobs with a basting bruch as much as desired. Place skewers on grill, flipping over once until evenly cooked on both sides. Serve alone or with coconut rice.