Brown Sugar Bacon-Wrapped Pineapple & Shrimp Kabobs

Brown Sugar Bacon-Wrapped Pineapple & 
Shrimp Kabobs

Who can resist pineapple and shrimp grilled together with a little sweet but yet spicy sauce, bacon and brown sugar. I couldn't decide if we wanted beef or shrimp kabobs so you know what indecisiveness does to a person -  it either freezes you from making a decision or prompts you to purchase both (which is usually what happens when shoe shopping but in this case it applied to food too). We enjoyed every bite of both!

Kabobs sprinkled with brown sugar prior to grilling 

The steak was also marinated in Teriyaki sauce and skewered with fresh garden cherry tomatoes, onions and peppers

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Ingredients (Serving for 2)

12 Large shrimp, peeled and deveined 

1 Pineapple, cut into chunks (I used not quite half of the pineapple)

1 Green pepper, cut into chunks

1/2 cup Teriyaki Sauce

1/2 cup Pineapple Juice

1/2 teaspoon Garlic

Pinch of red pepper flakes
6 strips of bacon partially cooked (must remain flexible for wrapping) (optional)
1/4 cup brown sugar

Directions

Mix teriyaki sauce, pineapple juice, garlic and red pepper flakes and place in a plastic bag. Add shrimp, seal bag and store in refrigerator for 1-2 hours. Soak skewers in water or marinade.

Preheat grill on medium heat.

Cook bacon on grill or stove top until partially done. Do not overcook they must remain flexible for wrapping. Cut bacon strips in half.

Remove shrimp from marinade and wrap 1/2 piece of bacon around shrimp place on skewers, alternating with pineapple and green pepper chunks.Note:  On some pieces I was wary about the bacon staying in place so I used toothpicks spearing the bacon and shrimp horizontally for extra support. (Just like when you pin fabric in place).

(Note: Prior to skewering, I slightly heated the pineapple and pepper in the microwave since shrimp cooks so quickly and I like my pineapple and pepper semi-soft).

Place shrimp on plan and sprinkle lightly with brown sugar.

Grill for about 4 minutes per side or when the outside of the shrimp has changed color.

In case you are wondering, since we made both beef and shrimp kabobs, I doubled the marinade to use on the beef in a separate bag. We used chunks of New York strip, green pepper, onion and cherry tomatoes. These were placed on the grill to cook to our desired level of doneness. We then turned down the burners for the beef to just keep warm and proceeded to grill the shrimp.

Side Note:  My sister +Shawna Williams and I have lived 1200 miles apart since we were in our early 20's but we have always stayed close (as much as possible with that distance between us). We both retired from our work at about the same time and decided to do a food blog together which gives us a chance to talk almost every day. FUN! The closer we have gotten the more we surprise ourselves because we think alike about food, blogging, business and other life stuff. It is almost spooky. So, unbeknown to me while I was preparing this recipe Shawna was posting about her Grilled Bacon Wrapped Shrimp with Hot Red Pepper Glaze. You need to check out her recipe for a different twist on grilled shrimp plus she included her killer Rainbow Orzo side dish to go with the shrimp. She made her Orzo for me when I was visiting in February and I couldn't stop eating it!

Authored by +Terri Henkels 

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