Polynesian Pineapple Bacon Shrimp

Hickory Smoked Thick Cut Bacon 12oz

Polynesian Pineapple Bacon Shrimp brings a taste of Hawaii to your table with a savory and sweet twist. Featuring SunnyValley Regular Cut Smoked Hickory Bacon wrapped around jumbo 13/15 shrimp and pineapple chunks, this appetizer is a hit at any party. The shrimp are marinated in a traditional Huli Huli sauce, then complemented by a creamy Polynesian dip. This appetizer combines tropical flavors with a touch of smoky bacon for an unforgettable bite.

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Serves:
12 appetizer servings
Time To Prepare:
45

Directions

  1. Prepare the Huli Huli Sauce: In a small saucepan, combine the soy sauce, pineapple juice, brown sugar, rice vinegar, ginger, garlic, and sesame oil. Bring to a simmer over medium heat. If desired, mix the cornstarch with water and add to the sauce to thicken. Simmer for an additional 2-3 minutes until thickened. Remove from heat and let cool.
  2. Marinate the Shrimp: Place the shrimp in a bowl or resealable plastic bag and pour all the Huli Huli sauce over them. Marinate in the refrigerator for at least 15 minutes or up to 1 hour.
  3. Wrap the Shrimp: Preheat the oven to 400°F (200°C). Tuck a pineapple chunk into the curl of each marinated shrimp. Wrap the bacon around the shrimp and pineapple combination, securing with a toothpick or skewer. Skewer through the bacon, shrimp, pineapple chunk, and then the shrimp and bacon again, to hold everything together.
  4. Cook the Shrimp: Grease a metal rack and place it inside a baking dish. Arrange the wrapped shrimp on the rack. Bake in the preheated oven for 15-20 minutes, or until the bacon is crispy and the shrimp are cooked through.
  5. Prepare the Polynesian Dip: In a small bowl, mix together the mayonnaise, pineapple juice, soy sauce, honey, and grated ginger until smooth.
  6. Serve: Arrange the bacon-wrapped shrimp on a serving platter with the Polynesian dip on the side.

Ingredients

For Huli Huli Sauce:

  • 1/2 cup soy sauce
  • 1/4 cup pineapple juice
  • 1/4 cup brown sugar
  • 1 tbs. rice vinegar
  • 1 tbs. grated fresh ginger
  • 1 garlic clove, minced
  • 1 tsp. sesame oil
  • 1 tbs. cornstarch mixed with 1 tablespoon water (optional, for thickening)

For Polynesian Dip:

  • 1/2 cup mayonnaise
  • 2 tbs. pineapple juice
  • 1 tbs. soy sauce
  • 1 tsp. honey
  • 1/2 tsp. grated fresh ginger