Instructions: If using wooden skewers, soak 6 of them in warm water for 15 minutes. This prevents the skewers from catching on fire while the kabobs cook. Then thread the shrimp, scallops, peppers, and pineapple on the skewers.

Prepare an outside grill with an oiled rack set 4 inches above the heat source. Combine all remaining ingredients for the basting sauce. Place the skewers on the grill and baste with some of the sauce. Grill kabobs for about 5 to 6 minutes total, turning and basting with the sauce while grilling. Heat remaining basting sauce until warm and serve on the side.

This recipe yields 6 servings.

Serving size: 3 to 4 ounces seafood plus fruit and vegetables.

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