1 1/2 pounds large shrimp, peeled and de-veined
3/4 C B & R Farms Apricot Chutney with ¼ C of lemon juice, divided
1 can (20 ounces) pineapple chunks, in juice, drained
1 medium red onion, cut into chunks
2 bell peppers, cut into chunks
Place shrimp in large re-sealable plastic bag or glass dish. Add 1/4 cup of the marinade; turn to coat well. Reserve remaining marinade for brushing.
Refrigerate 30 minutes. Remove shrimp from marinade. Discard any remaining marinade. Alternately thread shrimp, pineapple and vegetables onto 12 skewers.
Grill over medium heat 6 to 8 minutes or until shrimp turn pink, turning frequently and brushing with reserved 1/2 cup marinade.