* ½ cup mango chutney
* 1/3 cup reduced-sodium soy sauce
* ½ teaspoon bottled minced garlic
* ¼ cup vegetable oil
* 1 (8-ounce) can pineapple chunks, drained and juice reserved
* 1 pound peeled and deveined shrimp, divided
* ½ pint grape tomatoes, divided
* cooking spray
Combine the chutney, soy sauce, garlic, vegetable oil, and reserved pineapple juice in a blender container and blend until the marinade is smooth.
Transfer half the marinade to a large resealable plastic bag. Add shrimp; turn to coat with the marinade. Set aside in the refrigerator until ready to grill.
Pour remaining marinade in a small serving bowl or gravy boat, and set aside.
When ready to cook, coat the grill rack with cooking spray. Prepare the grill to medium-high heat. Drain and discard the marinade from the shrimp.
Onto 4 barbecue skewers, spear equal portions of pineapple chunks, tomatoes, and shrimp. Place kabobs on hot grill and cook for 3 minutes on each side, or until shrimp is pink.
Serve extra marinade for dipping.
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