Pineapple Scallop Kebobs

Ok, I know that you all may be sick and tired of seafood!  But I came across this recipe in an old cookbook and it spoke to me, "Mary, you need to make me!"

I LOVE scallops.  I'm the only one in my family who likes them.  Consequently, I don't get to have them very often.  Thank goodness for Costco who sells the yummiest, most succulent scallops that can be frozen in a giant bag.  I can take out enough for myself and not worry about wasting.

I LOVE fresh pineapple. Not that you can't use canned, but fresh is just oodles and oodles better. And with the advent of the Pineapple Wedger, you can peel, core and slice a fresh pineapple and have it ready to eat in less than 5 minutes.  No, I'm not joking.  It really works that good.  You no longer have to walk by the pineapple in the store and think to yourself, "Oh!  That pineapples looks sooooo good!  But it's such a freakin' pain to clean and cut.  Maybe next time."  No more "maybe next time"; you can indulge whenever you want and know you won't be chained to the pineapple forever and ever, trying to get to the eatable stuff.

But I digress...

If you don't like scallops...well, I guess you can substitute chicken and still use this recipe.  But I encourage you to give it a try, especially the large, yummy, succulent ones from the sea.

Pineapple Scallop Kebobs

1/2 C pineapple juice - if using canned pineapple, this is easy to use.  If using fresh, make sure you are using a cutting board with a well and capture the juice that way.
2 T soy sauce
1 T lemon juice
2 cloves garlic, pressed
10 oz scallops, fresh (or thawed) - this is probably 10-15 of the large ones
1 large pineapple, peeled, cored, sliced, diced - or 2 cans of pineapple rings
1 red bell pepper, cut into 1" squares
1 green bell pepper, cut into 1" squares
8 cherry tomatoes
Cooked Rice

Cut up your pineapple into square chunks. Take pineapple juice, soy sauce, garlic, and lemon juice in a large bowl.  Mix well. Add scallops and pineapple.  Toss to coat.  Let it sit for at least an hour to marinate.

Start the grill or preheat your broiler.

Remove scallops and pineapple from marinade. Discard marinade. Thread scallops, pineapple, bell peppers and tomatoes alternately on 2-4 skewers.  Arrange skewers on grill or on broiler pan. Broil for 8 minutes (Grill for 10 minutes) or until scallops are opaque, turning once or twice.  Serve over cooked rice.

Enjoy!