Shrimp Pineapple Bacon Skewers Recipes

BACON-SHRIMP SKEWERS

Steps:

• Soak 16 wooden skewers in water for 30 minutes. Preheat the oven to 400 ̊.
• Place a chunk of pineapple on top of a shrimp, then wrap the whole thing in one of the half-slices of bacon. Stick a skewer through it to hold the pineapple, shrimp and bacon securely. Repeat to make more skewers, then lay them all on a wire rack set on a rimmed baking sheet. Brush generously with barbecue sauce on both sides.
• Roast the skewers for 10 minutes. Brush with a second coat of barbecue sauce, turning the skewers as you place them back on the rack. Return to the oven and bake until the bacon is sizzling and the shrimp are cooked through, about 15 more minutes. Serve hot or at room temperature.

SHRIMP, PINEAPPLE AND BACON SKEWERS RECIPE

Steps:

• Preheat your oven or grill to 425 F. In a bowl, mix ketchup, coconut aminos, and pineapple juice. Set aside. To assemble each skewer, place the shrimp with the curve towards you, and place a piece of pineapple in the curve. Then wrap a half-strip of bacon around the outside of the shrimp. Poke the skewer through the bacon, pineapple, and shrimp, and finally through the the opposite end of the bacon. Thread 2 to 3 shrimp onto each skewer. Brush each skewer with the pineapple-ketchup sauce, making sure they are well coated. Place the skewers in a roasting tin or on a grill, and cook for 10 to 12 minutes.

BACON WRAPPED PINEAPPLE SHRIMP

Steps:

• Heat a nonstick skillet over medium-high heat. Holding a shrimp, nest a chunk of pineapple in the natural curve of the shrimp then wrap bacon around the shrimp and pineapple and secure with a wooden toothpick. Wrap and secure all 12 shrimp then add to the hot pan and cook 3 minutes on each side or until bacon is crisp and shrimp are opaque and firm.

SHRIMP-PINEAPPLE SKEWERS

Steps:

• Preheat the oven to 400 degrees F. Set a roasting rack in a large baking pan.
• To make the marinade, pour the teriyaki sauce in a bowl and then throw in the ginger, sugar, crushed red pepper, salt, garlic, green onions and lemon juice. Stir it around and set it aside.
• Next, cut the pineapple into chunks by lopping off the top, slicing off the rind, cutting the pineapple into wedges, slicing off the hard inner core and then cutting the slices into chunks. Store half the chunks in the fridge for snacking.
• Place a chunk of pineapple on top of a shrimp and then wrap the whole thing in one of the half-slices of bacon. Stick a skewer through the whole thing so that it holds the pineapple, shrimp and bacon securely, and lay it on the rack in the pan. Continue with the remaining ingredients. Brush each skewer generously with some of the marinade.
• Roast the skewers for 10 minutes. Remove them from the oven and brush with a second coat of marinade. Return the pan to the oven and roast until the bacon is sizzling and the shrimp is cooked, about 15 minutes.
• Serve them hot or at room temperature. Divine!

PINEAPPLE-SHRIMP SKEWERS

Steps:

• Heat broiler.
• Mix first 6 ingredients in medium bowl until blended. Add shrimp and pineapple; toss to evenly coat.
• Thread 2 shrimp and 1 pineapple chunk onto each of 12 skewers.
• Broil, 6 inches from heat, 4 to 5 min. or until shrimp turn pink.

TROPICAL SHRIMP AND PINEAPPLE GRILLED SKEWERS RECIPE BY TASTY

Steps:

• Place wooden skewers in a bowl of water to soak for at least 10 minutes.
• Puree the pineapple, garlic, chili sauce, and water in a food processor.
• Heat a pan over medium heat, and add the pureed sauce mixture.
• Add vinegar, salt, coconut cream, lime juice, and zest of one lime.
• Bring the sauce to a boil, stirring occasionally. Reduce heat to a simmer.
• Mix the cornstarch and water in a small bowl to create the slurry, then add the mixture into the sauce and simmer until the sauce thickens, about a minute.
• Skewer the pineapple and shrimp, then brush sauce on both sides.
• Grill skewers over medium-high heat until cooked, about 2-3 minutes per side.
• Sprinkle finished skewers with lime zest and serve with remaining sauce.
• Enjoy!

BACON-WRAPPED PINEAPPLE SHRIMP

Steps:

• Heat oil in a nonstick skillet over medium-high heat.
• Holding a shrimp, nest a chunk of pineapple in the natural curve of the shrimp then wrap bacon around the shrimp and pineapple.
• Place with bacon seam side down in heated oil, or you can secure with a wooden toothpick if you like.
• Continue with remaining shrimp, bacon, and pineapple. Cook each for 3 minutes on each side or until bacon is crisp and shrimp are opaque and firm.

GRILLED TERIYAKI SHRIMP AND PINEAPPLE SKEWERS

Steps:

• Combine water, soy sauce, brown sugar, honey, garlic, and ginger in a small saucepan and bring to a boil over medium-high heat. Reduce heat to medium-low and simmer until sauce has reduced and thickened slightly, 8 to 10 minutes.
• Preheat an outdoor grill for medium-high heat and lightly oil grate. Thread shrimp and pineapple alternately onto skewers and place on a platter.
• Arrange skewers on the hot grate. Grill 2 to 3 minutes per side, or until shrimp is opaque and cooked through. Turn grill to low heat and brush sauce on both sides of skewers. Transfer to a serving platter and sprinkle with cilantro and sesame seeds.

SHRIMP-AND-PINEAPPLE SKEWERS

Steps:

• Soak 8 to 10 wooden skewers in water, 15 minutes. Heat a grill or grill pan to medium-high. Clean and lightly oil hot grill. Whisk together honey, soy sauce, and vinegar. Reserve half the sauce for serving.
• Thread shrimp, pineapple, and scallions onto skewers. Grill until shrimp begin to turn opaque, 2 minutes. Brush with sauce, flip, and brush again. Grill until shrimp are opaque throughout and pineapple and scallions are lightly charred, about 3 minutes. Serve with reserved sauce.

HONEY-GARLIC SHRIMP AND PINEAPPLE SKEWERS

Steps:

• Combine butter, honey, lemon juice, pineapple juice, garlic, soy sauce, and red pepper flakes in a small saucepan over medium-low heat. Simmer until sauce begins to thicken, 3 to 4 minutes. Set aside 1/2 of the sauce for dipping.
• Thread pineapple, shrimp, and bell pepper alternately onto both skewers and baste with the remaining sauce.
• Preheat an outdoor grill for high heat (400 degrees F (200 degrees C)) and lightly oil the grate.
• Grill until shrimp are cooked through and opaque in color, turning halfway, 5 to 7 minutes. Serve with dipping sauce.

SHRIMP AND BACON KABOBS

Steps:

• Spear shrimp, bacon, and pineapple onto skewers alternating each.
• Combine remaining ingredients.
• Brush over kabobs (this can be done ahead of time). Grill over hot coals basting frequently until shrimp turns pink.
• Alternatively, can marinate shrimp overnight then thread when ready to grill (preferred method).