Grilled Shrimp & Bacon Wrapped Pineapple Skewers
Recipe GLPR251182a8dc68e9
Succulent large shrimp and sweet pineapple chunks wrapped in crispy bacon, seasoned with a smoky chipotle spice blend, and grilled until golden. These skewers deliver a perfect balance of smokiness, sweetness, and savory flavors—an impressive main course that's naturally paleo-friendly and allergy-conscious.
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Ingredients
1 pound Large Shrimp, peeled and deveined
1 whole Fresh Pineapple, peeled and cut into 2-inch cubes
10 slices Thick-cut Bacon slices
¼ teaspoon Garlic Powder
¼ teaspoon Onion Powder
¼ teaspoon Chili Powder
¼ teaspoon Dried Chipotle Powder
½ teaspoon Smoked Paprika
Directions
Pat the peeled shrimp dry with paper towels to remove excess moisture, which helps them cook evenly and develop better color on the grill.
In a small bowl, combine the garlic powder, onion powder, chili powder, chipotle powder, and smoked paprika. Mix until the spices are evenly distributed.
Dust the prepared shrimp generously with the spice blend, ensuring each shrimp is well coated. Set aside.
Cut each bacon slice in half lengthwise, creating long strips. Wrap one bacon strip around each pineapple cube, overlapping slightly, and secure with a toothpick if needed. You should have enough bacon to wrap approximately 20 pineapple pieces.
Soak 8 wooden skewers in water for at least 30 minutes to prevent charring, or use metal skewers which do not require soaking.
Thread the skewers by alternating shrimp and bacon-wrapped pineapple cubes, starting and ending with a shrimp. Distribute ingredients evenly among the 8 skewers, using approximately 4 shrimp and 2-3 bacon-wrapped pineapple pieces per skewer.
Preheat your grill to medium-high heat (approximately 400°F). Oil the grill grates lightly if desired to prevent sticking.
Place the skewers on the hot grill. Cook for 4-5 minutes on the first side until the bacon begins to crisp and the shrimp starts to turn pink.
Flip the skewers carefully and grill for another 3-4 minutes. The shrimp should be opaque throughout and reach an internal temperature of 145°F. The bacon should be crispy, and the pineapple should show light caramelization.
Transfer the cooked skewers to a serving platter. Allow them to rest for 1-2 minutes before serving, being cautious of the hot skewer handles.
