All you need:
12 (6-inch long) bamboo skewers
6 oz fresh or frozen peeled, deveined large shrimp (12 shrimp total)
1/4 c. Hy-Vee Select 100% pure maple syrup
2 tbsp sriracha hot chili sauce
6 slices Hy-Vee bacon*
1 c. fresh pineapple chunks
All you do:
Soak skewers in water for 30 minutes.
Thaw shrimp, if frozen. Rinse shrimp and pat dry with paper towels; set aside.
For glaze, combine maple syrup and sriracha sauce; set aside.
Cut bacon slices in half crosswise. In a large skillet, cook bacon over medium heat about 4 minutes or until partially cooked. Drain well on paper towels.
Wrap 1 piece of bacon around each pineapple chunk. On each skewer, thread bacon-wrapped pineapple through the loose bacon ends to secure. Add 1 shrimp to each skewer.
Preheat grill to direct heat over medium heat.
Place skewers on oiled grill rack. Grill for 5 to 7 minutes or until shrimp are opaque and bacon is crisp and browned, turning once and brushing with glaze.
Drizzle remaining glaze over skewers before serving.
Tips: Do not use thick-cut bacon as it will take too long to crisp on the grill. When wrapping the pineapple, the bacon slice should fit around, overlapping just enough to be skewered through both ends.
Nutrition information per serving:
Dietary Fiber: 0g
Saturated Fat: 0.5g
Trans fats: 0g
Daily nutritional values:
0% vitamin A
10% vitamin C