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Think Hawaiian pizza on a wooden skewer, with a zesty pizza sauce for dipping. 
Prep Time 30 mins
Cook Time 25 mins
Total Time 55 mins
Course Dinner
Cuisine American
Servings 8


For the dipping sauce

  • 1 can 28-ounces whole peeled tomatoes in tomato puree
  • ½ sweet onion diced
  • 2 cloves garlic minced
  • 2 Tablespoons basil leaves chopped
  • 2 Tablespoons fresh oregano chopped
  • ½ teaspoon salt
  • ¼ teaspoon fresh ground pepper
  • 1 tablespoon olive oil

For the shrimp

  • 24 jumbo shrimp peeled and deveined, tails on
  • ½ fresh pineapple cut into ½-inch squares
  • 8 slices center-cut bacon each cut into three equal lengths
  • 24 wooden toothpicks soaked in water for 2 hours


  • First make the dipping sauce. Pour the can of tomatoes and puree into a medium bowl. Crush the tomatoes with your hands.
  • Heat the olive oil a medium sauce pan over over medium high heat. Add the onions and garlic and saute until translucent, about 3 minutes.
  • Add the tomatoes and puree to the pan. Add the basil, oregano, salt and pepper. Simmer on low for 20 minutes.
  • While the dipping sauce is simmering, prepare the shrimp. Preheat the grill to medium.
  • Lay a length of bacon flat. Place a shrimp in the center, and place a chunk of pineapple on top of the shrimp. Fold the bacon around the pineapple and shrimp, securing with a wooden toothpick.
  • Oil the grate. Arrange the shrimp on grill. Cook for 4-5 minutes, flipping the shrimp over half way through cooking. When the bacon is fully cooked, remove the shrimp from the grill. Serve hot with dipping sauce.
Keyword Pizza, Shrimp
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