Instructions: In a food processor or blender puree chutney, orange juice, and barbecue sauce until smooth.

Thread four 12-inch skewers in the following order; pineapple, prawn, scallop, tomato, onion, prawn, scallop, tomato, onion, prawn, scallop, pineapple.

Brush skewers liberally with sauce and place in center of cooking grate. Grill 6 to 8 minutes or until prawns are pink and scallops are opaque, turning and brushing liberally with sauce again halfway through grilling time. Serve with remaining sauce for dipping.

This recipe yields 4 servings.

Wine Recommendation: A Semillon-Chardonnay blend from Australia will accommodate this citrusy sauce just brilliantly.

Beer Recommendation: How to dance around the seafood and still tango with the mango? Just say "ale." A yeasty Hefe-Weizen will do wonderfully.

Comments: The tangy mango sauce makes an irresistible addition to this Australian seafood celebration. You can find mango chutney in gourmet markets and specialty stores.

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