Makes 30 pieces
Ingredients
- 1 lb fresh trimmed pineapple
- 30 medium shrimp, peeled and deveined
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 15 bacon slices, partially cooked and cut in half
- 1 tablespoons olive oil
- 1 cup diced onions
- 1/2 cup diced celery
- 1 garlic clove, chopped
- 1/2 cup ketchup
- 1/2 cup chile sauce
- 1/4 cup plum sauce
- 2 tablespoons rice vinegar
- 2 tablespoons soy sauce
- 2 teaspoons Worcestershire sauce
- 1 cup thinly sliced scallions
- 1/4 cup toasted coconut
Directions
- Soak thirty 6-inch bamboo skewers in water to prevent burning. Cut thirty 1/2-inch chunks of pineapple and finely chop whatever remains.
- Season the shrimp with salt and pepper. Place a chunk of pineapple on each shrimp and wrap with a piece of bacon.
- Place a 6-in skewer through each shrimp unit and reserve. (Do not hold for too long or the pineapple will denature the shrimp and cause it to become soft.)
- Heat the oil in a large skillet over medium heat, and sauté the onions, celery, and garlic until softened but not brown, 3 to 4 minutes.
- Add the reserved chopped pineapple, ketchup, chile sauce, plum sauce, vinegar, soy sauce, and Worcestershire sauce to the onion mixture. Bring to a simmer and cook until the sauce is glossy and thickened, 15 minutes. Adjust the consistency with water, if necessary, and season with salt and pepper. Keep the sauce warm.
- To cook the shrimp, spoon or brush a small amount of sauce (about 1 teaspoon each) over each skewer and place in a preheated 400°F oven until the meat just turns white, about 10 minutes.
- Remove the skewers from oven and neatly arrange on serving platters. Sprinkle with the scallions and coconut. Serve immediately with the remaining sauce on the side for dipping.
