Recipe

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• makes 30 skewers
• 1 lb fresh trimmed pineapple , about 1 pineapple
• 30 medium shrimp, peeled and deveined
• 1 tsp salt
• 1/4 tsp ground black pepper
• 15 bacon slices, partially cooked and cut in half
• 1 tbsp olive oil
• 1 cup diced onions
• 1/2 cup diced celery
• 1 garlic clove, chopped
• 1/2 cup ketchup
• 1/2 cup chili sauce
• 1/2 cup plum sauce
• 2 tbsp rice vinegar
• 2 tbsp soy sauce
• 2 tsp worcestershire sauce
• 1 cup thinly sliced green onions
• 1/4 cup toasted coconut

• 1 Soak thirty 6-inch bamboo skewers in water to prevent burning. Cut thirty 1/2-inch chunks of pineapple and finely chop whatever remains.
• 2 Season the shrimp with salt and pepper. Place a chunk of pineapple on each shrimp and wrap with a piece of bacon.
• 3 Place a 6-inch skewer through each shrimp assembly and reserve. (Do not reserve for too long before cooking as the pineapple will begin to break down the shrimp.)
• 4 Heat the oil in a large skillet over medium heat and sweat the onions, celery, and garlic until softened but not brown, 3 to 4 minutes.
• 5 Add the reserved chopped pineapple, ketchup, chili 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.
• 6 To cook the shrimp, spoon or brush a small amount of sauce (about 1 tsp each) over each skewer and place in a preheated 400 degrees F oven until the meat just turns white, about 10 minutes.
• 7 Remove the skewers from the oven and neatly arrange on serving platters. Sprinkle with the green onions and coconut. Serve immediately with the remaining sauce on the side for dipping