Hawaiian Shrimp

A while back we hosted a surprise Hawaiian birthday party for my mother and hubby’s mother. Everything was going great until both of them figured it out. Can’t put anything past the two of them! The only part they didn’t figure out was the Hawaiian theme. We even had Miss Bug dressed up as a hula girl.



Cheers!



We tried several new dishes that night. One being Hawaiian Shrimp. Hubby did a wonderful job with this dish.

Hawaiian Shrimp

2 pounds medium shrimp, peeled and deveined
2 (20 ounce) cans pineapple chunks, juice reserved
1/2 pound bacon slices, cut into 2 inch pieces
2 large red bell peppers, chopped
1/2 pound fresh mushrooms, stems removed
2 cups cherry tomatoes
1 cup sweet and sour sauce
skewers

Preheat grill for high heat.

Thread shrimp, pineapple, bacon, red bell peppers, mushroom caps, and cherry tomatoes on skewers, alternating ingredients. Place in a shallow baking dish. In a small bowl, mix sweet and sour sauce with reserved pineapple juice. Reserve a small amount for basting. Pour remaining sauce over skewers.

Lightly oil grill grate. Cook kabobs on preheated grill for 6 to 8 minutes, or until opaque, basting often with reserved sauce.