Shrimp Skewers with Pineapple and Bacon

The Rhode Show In the Kitchen
June 25, 2013

Today on The Rhode Show we learned how to make Shrimp Skewers with Pineapple and Bacon with Chef Kevin King from Fluke Wine, Bar & Kitchen. Makes 8–10 skewers.


  • 1 pound 20–25 tiger shrimp
  • 10–12 slices smoked bacon; 1-inch square pieces
  • 25 cubes Fresh Pineapple; 1-inch cube
  • 25 pieces of Red Pepper; 1-inch square piece

For the Sauce:

  • 3/4 Cup Plantation 3 Star Rum
  • 1 pineapple, coarsely chopped
  • 1 Jalapeno; for more heat in the sauce, include some of the pith and seeds
  • 3–5 shallots
  • 5–6 cloves garlic
  • 1 Cup mirin
  • 1/2 Cup rice wine vinegar
  • 1 Cup sugar


  1. Assemble skewers.
  2. Spear both the head and the tail of each shrimp so they are secure on the skewer.
  3. Follow with bacon, pineapple, red pepper. Repeat.

For the Sauce:

  1. Combine all ingredients except sugar into blender and puree till smooth.
  2. Put in saucepan with sugar and bring to a boil. Skim foam off top and reduce by 1/3–2/3.
  3. Grill shrimp and baste with sauce while cooking.
  4. Before serving, baste with additional sauce.