1 lb. fat-free frozen scallops
13˝ oz. pineapple chunks in juice, drained
˝ cup small mushrooms
1 medium red bell pepper, cut in chunks
1 cup cherry tomatoes
˝ cup honey-teriyaki barbecue sauce

 

Place scallops in bowl and cover with cold water to thaw; rinse well. In a medium bowl, combine scallops, pineapple, mushrooms, peppers, and tomatoes; pour barbecue sauce over mixture and marinate 30 minutes at room temperature. Alternately thread metal skewers with scallops, pineapple, mushrooms, peppers, and tomatoes until skewers are filled. Prepare medium-hot grill and lightly spray with nonfat cooking spray. Place skewers on grill and cook 12 to 15 minutes, turning halfway through cooking time. Scallops should be opaque when done. Great served with rice.