Bacon Wrapped Shrimp With Pineapple + Chipotle BBQ Glaze


8 wood or metal skewers

12 large raw shrimp, peeled and deveined with tail on.

6 slices Turkey Bacon, cut in half (I love peppered bacon, or dry rubbed)

1 small red onion, cut into 1-inch squares

1 pineapple, peeled, cored and cut into 1-inch cubes

1 tablespoon vegetable oil

1 cup Chipotle Citrus BBQ Sauce (or similar, sweet citrus BBQ sauce)

1 tablespoon puréed canned chipotle peppers

2 tablespoons honey

1/4 cup chopped cilantro

1 lime, cut into wedges



If using wood skewers, soak in water for at least 30 minutes. Wrap each shrimp in a half piece of bacon. Thread 3 shrimp per skewer, for a total of 4 skewers. Alternately thread red onion and pineapple onto the remaining 4 skewers.


Heat a grill or grill pan to medium heat. Brush grill grate lightly with oil. Grill shrimp and bacon skewers about 4 to 5 minutes per side, until bacon is crisp (not burnt) and the shrimp is pink and juicy. Grill pineapple and onion skewers 5 minutes per side, until onions are tender and pineapple is browned and caramelized.


Mix BBQ sauce with chipotle purée and honey. Brush skewers with sauce on both sides, about a minute or two before they are done, leaving them on just long enough for the sugars to caramelize. Garnish with cilantro and lime wedges.