Preparation

In a large sauce pot over medium high heat bring the sugar, pineapple juice, vinegar, salt, chili garlic sauce, ginger and cranberries to a boil. Lower the heat to medium and allow the mixture to simmer for 15 minutes or until the sauce has thickened and the cranberries have burst. Allow the mixture to sit and cool slightly then puree until completely smooth.

Heat a large grill pan or outdoor grill to high heat and spray with non-stick cooking spray. Grill the pineapple for 3 minutes per side, or until grill marks appear. Remove the pineapple from the grill and place in a medium mixing bowl. Toss the bell pepper cubes in half of the oil and garlic salt and place on the grill for 3 minutes per side. Once the bell pepper cubes have grill marks, add them to the bowl with the pineapple.

Toss the shrimp with the remaining oil and garlic salt. Grill the shrimp until they are just opaque but still juicy, about 2-3 minutes per side. Add the grilled shrimp to the bowl with the peppers and pineapple and pour 1/3 cup of the Cranberry Sweet and Sour Sauce and toss to coat evenly. Using bamboo small skewers or toothpicks, thread a piece of pineapple, a green bell pepper cube and a shrimp on each and place on a serving platter. Sprinkle with parsley and serve immediately with remaining sauce to dip.

Serving

Makes 35 skewers.