1 lb. bacon, half-cooked, with each slice cut in half
1 fresh pineapple, peeled, cored, and cut into one-inch pieces
2 cups ketchup
2 tbsp. coconut aminos
4 oz. pineapple juice
Small wood skewers
Instructions
Preheat your oven or grill to 425 F.
In a bowl, mix ketchup, coconut aminos, and pineapple juice. Set aside.
To assemble each skewer, place the shrimp with the curve towards you, and place a piece of pineapple in the curve. Then wrap a half-strip of bacon around the outside of the shrimp.
Poke the skewer through the bacon, pineapple, and shrimp, and finally through the the opposite end of the bacon. Thread 2 to 3 shrimp onto each skewer.
Brush each skewer with the pineapple-ketchup sauce, making sure they are well coated.
Place the skewers in a roasting tin or on a grill, and cook for 10 to 12 minutes.