Directions

1. Preheat grill to medium or preheat broiler. Set out eight 12-inch (30 cm) skewers. If skewers are wooden, soak in water for about 10 minutes. Drain pineapple chunks and pour juice into small saucepan. Whisk in vinegar, soy sauce, brown sugar and ginger, and bring to a boil. Blend 1 tbsp (15 mL) water and cornstarch until smooth and whisk into pineapple juice mixture. When sauce returns to a boil, cook 1 minute.
2. Remove from heat and keep warm. Alternately thread scallops, green peppers, tomatoes and pineapple chunks onto skewers. Season with black pepper and salt. Grill about 8 inches (20 cm) from heat, basting frequently with sauce, until scallops are just opaque, about 3 minutes on each side. Carefully push food from 2 skewers onto each plate. To keep food from falling apart, use a meat fork and gently slide a few ingredients off the skewer at a time.
3. Serve with honey-glazed carrots and a warm yeast roll.

Note: Scallops, like all seafood, are a good source of protein, plus they’re lower in total fat, especially saturated fat. They’re also an excellent source of phosphorus, needed for strong bones and teeth; iodine for proper function of the thyroid gland; and zinc for healthy immune and reproductive systems.