Preparation - Whisk the pineapple juice and the sweet & sour sauce together. Use half of the sauce mixture as a marinade. Pour it over the kabobs in the pan. Cover with foil and refrigerate for 1-1/2 to 2 hours. Remove the kabobs and discard the used marinade. Grill the kabobs over medium hot coals for about 10 minutes, or until the shrimp are pink and the bacon is fully cooked. Rotate the kabobs and baste with the reserved sauce mixture while grilling. |