How to Make Caribbean Shrimp & Bacon Wrapped Pineapple

bacon

🥗Healthier: turkey bacon

💰Cheaper: pork belly

Turkey bacon is lower in fat, while pork belly can be more affordable.

shrimp

🥗Healthier: chicken breast

💰Cheaper: tofu

Chicken is leaner, while tofu is a budget-friendly protein alternative.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar has a lower glycemic index, while white sugar is often cheaper.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free, while liquid aminos is a less salty option.

Start by making the marinade in a Ziploc bag.

Add 2 tablespoons of Barrier Reef Caribbean seasoning to the bag.

Pour in 1/4 cup of extra virgin olive oil.

Add 4 tablespoons of white wine and 1 tablespoon of Worcestershire sauce.

Squeeze in some fresh lemon juice and add a dash of salt.

Mix all the ingredients together and let marinate in the fridge for at least 30 minutes to an hour.

Cook the bacon slightly before wrapping it around the shrimp and pineapple.

Soak skewers in a tall glass of water for at least 30 minutes to prevent them from catching fire on the grill.

Wrap each piece of pineapple with a slice of bacon and secure it with a skewer, alternating with shrimp on the skewer.

Place the skewers on the grill and cook for 1-2 minutes on each side until grill marks appear and the shrimp are cooked through.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens