Bacon wrapped shrimp and fresh pineapple are grilled up and served alongside a spicy Szechuan Greek yogurt sauce for a light and easy dinner idea bursting with flavor!
If using wooden skewers, soak tham in water for 1 hour before starting this recipe. If using metal skewers, proceed as directed.
Stir the Greek yogurt and szechuan sauce together in a small bowl and store in the refrigerator until ready to serve.
Peel and core the pineapple and cube it into 1-inch pieces. Cut the slices of bacon into thirds lengthwise.
Wrap each shrimp tightly with a third slice of bacon.
Alternate skewering 3 bacon wrapped shrimp and 3 chunks of pineapple onto the skewers.
Cook the skewers on a hot grill (of large skillet over medium high heat) for 2 minutes on each side. Once the bacon is crisp and the shrimp are pink, they're ready.
Serve immediately with dipping sauce on the side.
Notes
Nutritional information includes 1 TBSP dipping sauce per serving.