Yield: 12
Serving size: 1/12 of recipe

2 15-oz. cans of pineapple chunks, packed in their own juice, drained
1 large red pepper, chopped
1 large red onion, chopped
1 jalapeno pepper, minced
1/2 c. orange juice
1/3 c. lime juice
1 1/2 lb. large shrimp, peeled and deveined
6 cups cooked rotini pasta

In a large bowl, combine all the salsa ingredients EXCEPT the shrimp and the pasta. Prepare an outside grill with an oiled rack set 4 inches above the heat source. On a gas grill set the heat to high.

Grill the shrimp on each side for 2 minutes.

Toss the pasta with the salsa, arrange the shrimp on top, and serve.

Nutrition
Calories: 408
Fat: 2 g
Carbohydrate: 70 g
Fiber: 4 g

Recipe from the American Diabetes Association.