Grilled Shrimp With Pasta and Pineapple Salsa

From The American Diabetes Association's Flavorful Seasons Cookbook ADA Bookstore: 1-800-232-6733 However, each diabetic should meet with their own nutritionist to see what and how much they can eat.

• Ready In: 25 mins
• Serves: 6

Ingredients

• 2  lbs pineapple chunks, packed in their own juice, drained
• 1  large red bell pepper, chopped
• 1  large red onion, chopped
• 1  jalapeno pepper, minced (seeded for less heat or half seeded for more heat)
• 1⁄4 cup  pineapple juice (from the pineapple chunks)
• 1⁄4 cup  orange juice
• 1⁄3 cup lime juice
• 1 -2  tablespoon low sodium soy sauce (optional)
• 1 1⁄2 cups shrimp, peeled and deveined
• 4 1⁄4 cups  cooked rotini pasta or 4 1⁄4 cups  spirali pasta or 4 1⁄4 cups  fusilli or 4 1⁄4 cups rotelle pasta

Directions

1. In a large bowl, combine all salsa ingredients plus the low-sodium tamari, except the shrimp and pasta.
2. Prepare an outside grill with an oiled rack set 4 inches above the heat source.
3. On a gas grill, set the heat to high.
4. Grill the shrimp on each side for 2 minutes.
5. Toss the pasta with the salsa, arrange the shrimp on top, and serve.