Caribbean Shrimp Kabobs

Peel and devein shrimp. Set aside. Cut pineapple crosswise into 4 slices; core, if desired, and cut each slice into quarters to make 16 small wedges. Thread shrimp and pineapple onto skewers. In a small saucepan, heat and stir preserves, orange juice, pumpkin pie spice and cumin until warmed through. Brush mixture onto kabobs.

Grill, covered, on a well-greased rack directly over medium heat for 8 to 10 minutes, turning once, until shrimp are opaque and pineapple is heated through.