I've been on a protein kick lately -- because the marathon training is kicking my butt lately. It's hard for me because I don't like meat. I can choke down chicken, I kind of like turkey and I tolerate most seafood. Thought I'd share this recipe because it looks promising. I love pineapple...I love it even more when it's combined with peppers and grilled.

Grilled Shrimp with Pasta and Pineapple Salsa
From The American Diabetes Association's Flavorful Seasons Cookbook
Prep: 20 min, Cook: 5 min.

* 2 lbs. pineapple chunks, packed in their own juice, drained
* 1 large red bell pepper, chopped
* 1 large red onion, chopped
* 1 jalapeño pepper, minced
* 1/2 cup orange juice
* 1/3 cup lime juice
* 1-1/2 cups shrimp, peeled and deveined
* 4-1/4 cups cooked rotini pasta

In a large bowl, combine all salsa ingredients, 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. Serves 6.

Per serving: calories 258, fat 2.0g, 7% calories from fat, cholesterol 55mg, protein 12.7g, carbohydrates 49.9g, fiber 3.8g, sugar 24.2g, sodium 59mg, diet points 5.1.

-- from www.mealsforyou.com