Pineapple Shrimp Kabobs

1/4 cup each reduced-sodium soy sauce, balsamic vinegar and honey
1 garlic clove, minced
1 pound uncooked medium shrimp, peeled and deveined
1 large green pepper, cut into 1-inch pieces
1 can (8 ounces) pineapple chunks, drained

In a bowl, combine the soy sauce, vinegar, honey and garlic. Set aside 1/3 cup. On eight metal or soaked wooden skewers, thread the shrimp, green pepper and pineapple. Place in a shallow dish; pour marinade over kabobs. Cover and chill for 1 hour.

Cover and chill reserved marinade.

Coat grill rack with nonstick cooking spray before starting the grill. Drain and discard marinade from kabobs. Grill, uncovered, over medium heat for 3 minutes, turning once. Baste with reserved marinade. Grill 3–4 minutes longer or until shrimp turn pink, turning and basting frequently.

Yield: 4 servings

Nutritional Analysis: One serving (2 kabobs) equals 154 calories, 1 g fat (trace saturated fat), 135 mg cholesterol, 428 mg sodium, 21 g carbohydrate, 1 g fiber, 15 g protein.

Diabetic Exchanges: 2 very lean meat, 1 vegetable, 1 fruit.