Go Back Email Link
–+ servings
Two bacon-wrapped shrimp kabobs on a white platter.

Bacon-Wrapped Shrimp & Pineapple 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.
4.50 from 2 votes
Yield: 5 kabobs
Prep Time:15 minutes
Cook Time:12 minutes
Total Time:27 minutes
Print Pin Rate

Ingredients
 

  • 10 slices bacon (about 12 ounces)
  • 1 pound jumbo shrimp (peeled, de-veined, with tails on; usually 16/20 count)
  • salt and ground black pepper
  • 1 fresh pineapple ( peeled, cored, and cut into 1-inch chunks)

Instructions
 

  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. Pat the shrimp dry and season lightly with salt and pepper on all sides.
  3. Preheat a grill to medium-high heat. 
  4. Set up a work station with the skewers (metal or wooden), shrimp, par-cooked bacon, pineapple chunks, and a 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 plate. Tip: Thread any extra pineapple on skewers to grill along side the shrimp, too.
  5. Using tongs, place the kabobs on the grill. 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.)
  6. Garnish with fresh chopped parsley and more salt and pepper, if desired. 

Notes/Tips

  • 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.
  • You'll know shrimp is done when the shrimp turns pink and is no longer translucent.

Nutrition

Calories: 338 kcal (17%) | Carbohydrates: 25 g (8%) | Protein: 19 g (38%) | Fat: 19 g (29%) | Cholesterol: 143 mg (48%) | Sodium: 807 mg (35%) | Fiber: 3 g (13%) | Sugar: 18 g (20%)
If you make this, please leave a review and rating letting us know how you liked this recipe!
Author: Rachel Tiemeyer