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  • 2 lb. large shrimp - peeled & deveined
  • 1/2 lb. sliced bacon - or about one half slice bacon for each shrimp
  • 1 whole fresh pineapple - peeled, cored and cut in wedges
  • 1 red bell pepper - cut into 1" pieces
  • 1 green bell pepper - cut into 1" pieces
  • 1/2 lb. fresh button mushrooms
  • 1 pint firm cherry tomatoes
  • 1-1/2 cups pineapple juice (canned or bottled)
  • 1 cup sweet & sour sauce


  • Cut the bacon slices in half, crosswise.
  • In a skillet, partially cook the bacon, then drain it on paper towels.
  • Wrap a piece of bacon around each shrimp.
  • Thread the bacon-wrapped shrimp on skewers, alternately with pineapple wedges, bell pepper chunks, cherry tomatoes and mushrooms.
  • Arrange the kabobs in a large shallow pan.
  • Whisk the pineapple juice and the sweet & sour sauce together.
  • Use half of the sauce mixture as a marinade.
  • Pour it over the kabobs in the pan.
  • Cover with foil and refrigerate for 1-1/2 to 2 hours.
  • Remove the kabobs and discard the used marinade.
  • Grill the kabobs over medium hot coals for about 10 minutes, or until the shrimp are pink and the bacon is fully cooked.
  • Rotate the kabobs and baste with the reserved sauce mixture while grilling

Categories: Broil/Grill  Main Dish  Shellfish 
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