1. Toss the shrimp with the teriyaki sauce and chill, covered, for 1 hour. Cut the roasted peppers into 1 1/2-inch pieces. If pineapple chunks are very large, cut into smaller pieces.
2. Thread the shrimp, peppers and pineapple on the prepared skewers. Grill over medium heat 2-3 minutes per side, or until just cooked. Serve with salsa verde if desired.
Per serving: 199 calories, 1g fat, 0g saturated fat, 143mg cholesterol, 1494mg sodium, 28g carbohydrate, 3g fiber, 21g sugar, 19g protein