Combine shrimp, juice, and garlic powder in medium bowl; toss to coat. Marinate in refrigerator 30 minutes. Drain shrimp; discard marinade.
Alternately thread pineapple, pepper, and shrimp onto 4 (10-inch) skewers. Brush with chili sauce. Grill 4 inches from heat 5 minutes or until shrimp are opaque, turning once and basting with chili sauce.
Calories: 100 calories, Carbohydrates: 14 g, Protein: 10 g, Fat: 1 g, Saturated Fat: 1 g, Cholesterol: 87 mg, Sodium: 302 mg, Fiber: 1 g
Exchanges per serving: 1 Fruit, 1 Vegetable, 1 Lean Meat.
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