Peel and devein shrimp; set aside.

Drain pineapple chunks, reserving 1/4 cup juice. Set pineapple aside.
Combine reserved pineapple juice, Italian dressing, tomato sauce, sugar,
and mustard in a shallow dish; mix well. Add shrimp, tossing gently to
coat. Cover and marinate 2 hours in the refrigerator, stirring
occasionally.

Remove shrimp from marinade, reserving marinade. Alternate shrimp,
pineapple and green pepper on 4 skewers. Grill over medium-hot coals 3 to 4
minutes on each side or until done, basting with marinade. Serve over rice
with hot marinade.