Bacon Wrapped, Jalapeno Stuffed, Shrimp and Pineapple Kabob Recipe—Wow! What a Mouthful!
Recipe type: Main Dish
Cuisine: American Southwest
Prep time: 
Cook time: 
Total time: 
Serves: 6 to 8
  • 24 shrimp (31 to 40 in a pound size)
  • 1 large jalapeno
  • 2 oz Monterey Jack cheese
  • 12 oz package of bacon
  • ½ fresh pineapple
  • Your favorite salsa (optional)
  1. Cut the stem off the jalapeno and remove the seeds. Cut into ⅛ inch wide strips. Cut ⅛ inch wide slices of cheese. Cut the slices of cheese into ⅛ inch wide matchsticks. Set aside.
  2. Measure the length of bacon needed to wrap around the shrimp by wrapping a slice around a shrimp and cutting off the excess. Use the piece of bacon as a pattern to cut the other slices. Hopefully, the slices will be cut in half.
  3. Cut a slice down the back of the shrimp a little deeper than you need to devein the shrimp. Remove the shrimp shell, leaving the tail, if necessary. Devein the shrimp.
  4. Insert one slice of jalapeno and one slice of cheese into the shrimp. Wrap firmly with bacon. Refrigerate until ready to grill.
  5. Cut the peel away from the pineapple and cut into 1 inch cubes. Set aside.
  6. Soak the skewers for about one hour.
  7. Skewer one cube of pineapple. Then, thread the skewer through the tail end of the shrimp. Make sure to run the skewer through the bacon as well. Run the skewer through the shrimp, out the front end and through the bacon. Skewering through the bacon will keep it from curling away from the shrimp when it hits the flames.
  8. Grill over medium high heat on a charcoal or gas grill for 10 to 15 minutes on each side. That will depend on how hot your grill is so, keep a close eye on them.
  9. Serve with your favorite salsa if desired.
Recipe by Everyday Southwest at