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bacon-wrapped shrimp kabobs on white platter

Bacon-Wrapped Shrimp Kabobs

Our 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.

Yield: 4-5 kabobs 1x
Prep: 15 minutesCook: 12 minutesTotal: 27 minutes


  • 12 ounces (about 10 slices) bacon
  • 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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  1. 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.
  2. Preheat a grill to medium-high heat. 
  3. 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.
  4. 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.)
  5. Garnish with fresh chopped parsley, if desired. 
© Author: Rachel Tiemeyer
Cuisine: American Method: Grill