Grilled Shrimp With Pasta And Pineapple Salsa - cooking recipe

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 4 1/4 cups fusilli or 4 1/4 cups rotelle pasta

Preparation

In a large bowl, combine all salsa ingredients plus the low-sodium tamari, except the shrimp and 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.