This is a delicious recipe that you can use as an appetizer or side dish. This is kind of a go to dish for me - fast and easy to make, tastes like heaven!
1 lb bacon
1 lb shrimp
2 large cans of pineapple chunks (do not drain, will use juice for marinating)
1 1/2 cups brown sugar
Skewers (soak in water for at least 15 minutes before using)
Use a large dish or cake pan within which the skewers will be able to lay flat. Cut the bacon in half, discarding any slices that are too fatty (if there is no meat on them at all, I discard). Wrap each shrimp in bacon around the body of the shrimp, leaving the tail free, and push onto skewer. Follow with a cube of pineapple. Continue to do this, alternating shrimp and pineapple, until skewer is full but not too crowded - the pineapple and shrimp should be touching, but not smashed up against one another. Once each skewer is finished, place it in the pan.
Each time you have a row of prepared skewers, sprinkle brown sugar over the top, pour a little of the pineapple juice from the can over the top, then begin adding another row of skewers on top.
When finished, sprinkle any remaining brown sugar and pineapple juice over the top of the skewers, and sprinkle with salt and pepper. Cover and marinate in fridge for at least 30 minutes and up to 3 hours.
Prepare grill by spraying lightly with oil - otherwise, the shrimp will stick. Grill on medium high heat for about 3-5 minutes per side, or until shrimp have turned pink and bacon is crispy. Remove from grill and serve!
Tips -If you have the time to use fresh pineapple, save the husk and insert the skewers into it for a fun (and very eco-friendly) serving dish!