• 8 wooden or metal skewers
• 1 pound large shrimp, peeled and deveined
• 2 cloves garlic, minced
• 1/4 cup orange juice
• 2 teaspoons red chile powder
• 2 cups fresh pineapple chunks
• 1 red onion, cut into chunks
• 1 red pepper, cut into chunks
• 1 cup barbecue sauce
• 2 tablespoons honey
• 1 tablespoons chipotle peppers in Adobo sauce (to taste)
• 1/4 cup cilantro, chopped

Preheat your CBO oven as instructed in the "User‚Äôs Manual." When cooking, oven should be about 350°F to 400°F. Once oven comes to temperature, place either a cast iron grill pan or a grill into the oven and allow it to heat.

Soak wooden skewers in water for 15 minutes. Combine shrimp with garlic, orange juice and chili powder in a re-closeable plastic bag. Refrigerate while chopping the vegetables. Mix chipotle peppers into honey and barbecue sauce, set aside. Thread shrimp, pineapple and vegetables on the skewers. Brush grill pan or grill top lightly with oil. Place skewers on grill pan, brush liberally with barbecue sauce. Cook for 2 minutes per side, until shrimp are pink and vegetables tender. Remove from grill and garnish with fresh cilantro. Sweep hot coals over any drippings to clean your oven.