Soak skewers in water if using bamboo skewers for 20 minutes. Defrost meatballs in the microwave for 20-30 seconds. Preheat a grill to medium heat. For the marinade, combine the rum, pineapple juice, lemon juice, olive oil, chopped cilantro, and minced garlic in a bowl. Add the shrimp, meatballs, and red peppers, coating well in the marinade. Cover, refrigerate and let rest for 20 minutes. Thread each skewer with a meatball, a pepper, a shrimp, a meatball, a pepper, a shrimp, a meatball, a pepper. Grill the skewers over medium heat, for 3 minutes per side. Brush the skewers with some of the sweet chili sauce. Remove from the grill and serve each skewer with a lime half.
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