In honor of 'The Office' premiere (Sept. 17 9/8c) host your own company picnic featuring a spicy sweet-and-sour kebabs with pineapple salsa dish.

Recipe from Boston.com

Prepare the kebabs in advance; they cook quickly once on the fire. Substitute scallops or chicken for the shrimp, if you like. You'll need about 10 bamboo skewers.

• SALSA
• 2 cups coarsely chopped fresh pineapple
• 4 scallions (green parts only), finely chopped
• 2 tablespoons light brown sugar
• 1/4 cup lemon juice
• 1/4 teaspoon five-spice powder

1. In a bowl, combine the pineapple, scallions, brown sugar, lemon juice, and five-spice powder. Stir gently but thoroughly.
2. Cover with plastic wrap and refrigerate until ready to serve.

• SKEWERS
• 1 1/2 pounds large raw shrimp
• 1 medium ripe pineapple
• 2 orange bell peppers, cored and seeded
• 1/4 cup ketchup
• 1/4 cup light brown sugar
• 3 tablespoons clear rice vinegar
• 2 tablespoons soy sauce
• 1 clove garlic, finely chopped
• 2 tablespoons olive oil

1. Soak the bamboo skewers in water for 1 hour; drain.
2. Peel and devein the shrimp. Rinse lightly in a colander and pat dry.
3. For the pineapple: Cut away the skin, remove the core, and cut into 1/4-inch pieces (you need about 18). Save the remaining pineapple for the salsa.
4. Cut the bell peppers into 1-inch pieces.
5. In a bowl, combine the ketchup, brown sugar, rice vinegar, soy sauce, and garlic.
6. Alternately thread 1 piece of pepper, 1 shrimp, 1 piece of pineapple on the skewers, stopping within 1/2-inch from each end. Brush liberally with the brown sugar mixture. Refrigerate and marinate for 10 to 15 minutes.
7. Prepare a medium-hot charcoal fire or preheat a gas grill to medium. Arrange a rack 3 to 4 inches from the heat. Brush the grill with the olive oil and arrange the skewers on the rack. Cook for 3 to 4 minutes on a side, brushing with the brown sugar mixture, or until the shrimp are cooked through.