Smoky, sweet, and succulent grilled Bacon-Wrapped Shrimp and pineapple Kabobs will take your appetizer game to the next level!
Juicy, savory shrimp, crisp, salty bacon, and fresh, caramelized pineapple skewers served with a sweet and spicy Szechuan yogurt sauce—this fast and easy 5-ingredient Bacon-Wrapped Shrimp and Pineapple Kabobs recipe is sublime!
Shrimp Kabobs are Summer Grilling Perfection!
Everybody loves finger foods—especially ones that combine a symphony of flavors and textures into one perfect appetizer! When these skewers come off the grill, your guests will literally be waiting in line because every indulgent bite of these delicious Bacon, Shrimp, and pineapple Kabobs is pure heaven!
Not only are these shrimp skewers and Szechuan sauce the ultimate appetizer, but they also make a scrumptious, satisfying dinner entree! Just add a yummy side dish like our sweet and crunchy Asian Ramen Broccoli Slaw, and you’re good to go!
Other Recipes to Serve with Grilled Shrimp Skewers
- Hawaiian Macaroni Salad is another great side dish for a shrimp dinner or summer entertaining!
- Light and fluffy Homemade Rice Pilaf goes with almost everything and is easy to make!
Ingredients
Shrimp: To make the absolute best shrimp kabobs, use jumbo, raw, peeled, and deveined shrimp!
Bacon: Basic bacon works the best for this recipe—the center cut is too short, and the thick cut doesn’t wrap well—simple bacon is all you need!
Pineapple: Fresh pineapple makes ALL the difference in these skewers! Canned pineapple is too thin and flimsy and doesn’t have the same flavor as fresh, which will caramelize beautifully on the grill!
Sauce: The dipping sauce is a 2-ingredient dream! Plain non-fat Greek yogurt and Szechuan sauce combine for sweet, spicy, tangy perfection!
How to Make Shrimp and Pineapple Kabobs
STEP ONE: Mix the Greek yogurt and Szechuan sauce in a small bowl and refrigerate until ready to serve.
STEP TWO: Slice the uncooked bacon into thirds, so each strip is now three short strips. Wrap each shrimp tightly with a third slice of the bacon and slide onto a skewer.
STEP THREE: Peel and core the pineapple, then cut it into 1-inch cubes. In an alternating pattern, add three bacon-wrapped shrimp and three pineapple cubes to each skewer.
STEP FOUR: Cook the kabobs on a hot grill until the shrimp are pink and the bacon is crisped, about 2-3 minutes per side. Be careful not to overcook the shrimp.
STEP FIVE: Transfer the skewers to a serving platter. Enjoy immediately with the chilled dipping sauce on the side!
Tips for Success
- If you’re using wooden skewers, soak them in water for 1 hour before grilling so they don’t burn.
- Use regular bacon, not thick cut, not center cut. You need the long, thin pieces to cut into thirds and wrap around the jumbo shrimp.
- Once the bacon has finished grilling, you can par-cook (precook) it if you prefer extra crispy bacon.
- Fresh pineapple makes ALL the difference in this recipe!
- Drizzle the kabobs with olive oil to keep them from sticking on the grill.
- Chopped chives make a beautiful garnish when they are plated!
What Do I Do With Leftover Shrimp Skewers?
We’ve never had leftover shrimp kabobs because they are always gobbled up! But if you do, simply store them in a baggie in the refrigerator for 2-3 days. When you’re ready to reheat, toss them in a hot skillet or back on the grill until heated. Don’t be tempted to microwave – the shrimp get rubbery.
How Do You Par Cook Bacon?
When making bacon-wrapped anything, the bacon tends to cook more slowly than what it’s wrapped around. To prevent this, simply precook the bacon a bit – but not too crispy, because it still needs to be pliable for wrapping. Lay the bacon on a foil-lined baking pan and put it straight into a cold oven. Set the oven to 400°F and cook for 8-10 minutes. Remove from the oven and transfer to a paper towel to drain. Cool for a few minutes before wrapping around the shrimp. This will allow you to have crispy bacon without the risk of overcooking the shrimp.
Other Succulent Summer Shrimp Recipes
- Grilled Bacon-Wrapped Shrimp Tacos
- Pineapple Coconut Lime Shrimp Skewers
- Shrimp Boil
- Basil Lime Shrimp Skewers
- Grilled Shrimp with Cranberry Salsa
- Surf and Turf Kabobs
*This post originally posted on 05/18/2015.
Equipment
- Skewers (see note)
Ingredients
- 1 pound extra large raw shrimp peeled and deveined
- 10 slices bacon
- 1 small pineapple
Dipping Sauce
- ½ cup plain non-fat Greek yogurt
- 2 tablespoons Szechuan sauce
Instructions
- Preheat the grill to medium-high heat. (You can also make these in a large skillet or on a grill pan on the stovetop.)
- Stir the Greek yogurt and Szechuan sauce together in a small bowl. Store in the refrigerator until ready to serve.
- Peel and core the pineapple, then cut it into 1-inch pieces. Cut the bacon into thirds lengthwise so each slice becomes 3 short slices. Wrap each shrimp tightly with a short slice of bacon.
- Add 3 bacon-wrapped shrimp and 3 chunks of pineapple to each skewer, alternating as you add them.
- Grill the skewers for 2-3 minutes, then flip and grill for another 2 minutes. Once the bacon is crisp and the shrimp are pink, they're ready.
- Transfer the skewers to a serving platter. Enjoy immediately with dipping sauce on the side.
Notes
- If you’re using wooden skewers, they need to soak in water for 1 hour before starting this recipe. If you’re using metal skewers, proceed as directed.
Kathrine says
I definitely would cook the bacon till almost done before I put it on the skewer. If you do not precooked bacon , your bacon will not be done.