1/2 cup mango chutney
1/2 cup orange juice
1/4 cup sweet and tangy barbecue sauce
8 pineapple chunks, each about 1-inch square
12 large prawns, peeled and deveined
12 large sea scallops
8 cherry tomatoes
8 pearl onions, blanched and peeled
1. In a food processor or blender purée chutney, orange juice, and barbecue sauce until smooth.
2. Thread four 12-inch skewers in the following order: pineapple, prawn, scallop, tomato, onion, prawn, scallop, tomato, onion, prawn, scallop, pineapple.
3. Brush skewers liberally with sauce and place in center of cooking grate. Grill 6 to 8 minutes or until prawns are pink and scallops are opaque, turning and brushing liberally with sauce again halfway through grilling time. Serve with remaining sauce for dipping.