This Hawaiian Shrimp Recipe is so tasty and tangy.
1/2 pound of mushroom caps
1 pint of cherry tomatoes
2 pounds of fresh shrimp
40 ounces of pineapple chunks in juice
8 ounces sweet and sour sauce
1/2 pound of bacon slices
2 red peppers
1. Drain the pineapple and save the juice. Add the vegetables and alternate with shrimp on the skewers. Put skewers in pan.
2. Combine the pineapple juice and sweet-and-sour sauce. Pour over the skewers in pan.
3. Grill the kabobs for 4 minutes on each side and make sure that it’s well cooked before removing. To ensure that the kabobs stay moist, baste frequently with the sauce.