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Bacon-Wrapped Shrimp and Pineapple Kabobs are every bit as tasty as they sound. The sweetness of grilled fresh pineapple pairs perfectly with the smoky saltiness of the bacon. Serve with St. James Winery’s newest Strawberry Rosé and a light salad for a delightful summer meal.
Disclaimer: This post is created in partnership with St. James Winery and Burgers’ Smokehouse.
Have you noticed that we love kabobs around Thriving Home? We already have tasty chicken kabobs and steak kabobs, so we were in need of a killer shrimp kabob recipe. Boy, oh boy, I think we did it with this combo.
What makes this shrimp kabob a real winner is–you guessed it–the bacon. And not just any bacon…Burgers’ Smokehouse Applewood Smoked Bacon. (Cue the mouthwatering.)
If you haven’t tried Burgers’ bacon yet, you’re in for a real treat. It’s simply the best, in our humble opinion, especially when you are kabobbing. (Yes, that’s a word.) You’ll find this bacon at your local Hy-Vee or grocery store or buy it online here.
How to Make Bacon-Wrapped Shrimp and Pineapple Kabobs
All you really need are three simple, fresh ingredients to pull off these kabobs:
- Peeled, deveined shrimp (Just lightly salted and peppered.)
- Burgers’ Smokehouse Bacon (We love Applewood Smoked for this recipe.)
- Fresh pineapple (Please don’t use canned pineapple unless you really have to. It won’t hold a candle to the fresh version.)
Check out how easy it is to throw together this recipe…
Let’s address one kabob problem (and our solution) upfront. Sometimes when grilling kabobs, the ingredients cook at different rates and you end up with some overcooked and some undercooked parts. We’ve solved that in our recipe below, though! The key is to first partially cook the bacon before wrapping it around the shrimp. That way the pineapple, shrimp, and bacon are all done (not overcooked) within the same grilling time.
After you par-cook the bacon, you’ll alternately thread pineapple and bacon-wrapped shrimp onto the skewer. If your bacon isn’t staying on, use toothpicks to secure it.
Using tongs and/or a turner, place the skewers on a hot grill. Grill for only 2-3 minutes per side. You’ll know it’s done when the shrimp turns pink and is no longer translucent.
What to Serve with Bacon-Wrapped Shrimp and Pineapple Kabobs
Here’s how you’re going to take this summer meal to the top. You ready?
Pair the kabobs with St. James Winery’s Strawberry Rosé, their newest seasonal wine. Enjoy a chilled glass of this gorgeous blush wine, along with the kabobs and our Strawberry Avocado Salad for a lovely dinner on the back porch.
This Strawberry Rosé combines the natural sweetness of 100% real strawberry fruit with light rosé to create a refreshing blush wine. This premium blend is a seasonal selection available for a limited time only, so grab a few bottles online here or at your local Hy-Vee or grocery store so you don’t miss out!
All the colors. All the flavors. All the simplicity of summer ingredients. In one perfect light summer meal.
It’s time to gather your friends and family for this easy, yet elegant summer spread. Snap a picture and tag @ThrivingHome on social media to show us! We’d love to see you in action.
Did you make this? Snap a photo and tag us on Instagram at @thrivinghome so we can see your creations and cheer you on!
- 12 ounces (about 10 slices) Burgers’ Smokehouse Bacon (we love the Applewood Smoked variety for this recipe)
- Salt and ground black pepper
- 1 pound 16/20 count (jumbo) shrimp, peeled, deveined, with tails on
- 1 fresh pineapple, peeled, cored, and cut into 1-inch chunks
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- Cook the bacon until just done but still flexible (not crispy!). The easiest method is cooking it in the microwave in 2-minute increments. Thinner bacon will take about 3-4 minutes and thicker bacon may take 4-6 minutes, depending on your microwave. Or, use our No Fail Method in the oven, but take it out a few minutes early. Set the bacon aside on a wooden cutting board to cool. Then, cut the slices in half.
- Preheat a grill to medium-high heat.
- Set up a work station with the skewers (metal or wooden), shrimp, par-cooked bacon, pineapple chunks, and a dish or large plate to hold the finished skewers. To build the kabobs, wrap a shrimp in a half piece of bacon and thread it on the skewer followed by a pineapple chunk. Each kabob will hold four bacon-wrapped shrimp and four pineapple chunks. Place the kabobs in the dish. Tip: Thread any extra pineapple on skewers to grill along side the shrimp, too.
- Wash your hands well. Using tongs, place the kabobs on the grill. Let them cook for 2-3 minutes on the first side and then flip to the other side. Grill for 2-3 minutes, until done. Shrimp should be pink and opaque when done. Remove to a clean platter. (Alternate cooking method: Broil on a sheet pan for 2-3 minutes per side.)
- Garnish with fresh chopped parsley, if desired. We suggest serving alongside a light summer wine like St. James Winery’s Strawberry Rosé and our Strawberry Avocado Salad.