Description
Tropical Hawaiian Pizza Shrimp brings juicy seafood and sweet-tangy pineapple together on a crispy pizza crust that delivers serious flavor in every delightful bite. Your taste buds will dance with this easy-to-make fusion dish that combines classic pizza charm with fresh island-inspired ingredients.
Ingredients
Scale
Primary Proteins:
- 24 jumbo shrimp
- 8 slices center-cut bacon
Fresh Produce:
- ½ fresh pineapple
- ½ sweet onion
- 2 cloves garlic
- 2 tablespoons basil leaves
- 2 tablespoons fresh oregano
Pantry and Sauce Ingredients:
- 1 can (28 ounces) whole peeled tomatoes in tomato puree
- 1 tablespoon olive oil
- ½ teaspoon salt
- ¼ teaspoon fresh ground pepper
- 24 wooden toothpicks
Instructions
- Empty the 28-ounce tomato can into a medium bowl. Crush the tomatoes thoroughly using your hands until they break down into smaller pieces.
- Warm 1 tablespoon olive oil in a medium saucepan over medium-high heat. Add ½ diced sweet onion and 2 minced garlic cloves. Sauté for 3 minutes until the onions become translucent.
- Pour the crushed tomatoes into the pan. Sprinkle 2 tablespoons chopped basil, 2 tablespoons chopped oregano, ½ teaspoon salt, and ¼ teaspoon ground pepper into the sauce. Reduce heat and simmer for 20 minutes.
- Heat your grill to medium heat (around 375°F). Prepare 24 pre-soaked wooden toothpicks.
- Cut 8 bacon slices into three equal segments. Flatten each bacon piece on a work surface.
- Position 1 jumbo shrimp in the center of each bacon segment. Top the shrimp with a ½-inch pineapple square.
- Carefully wrap the bacon around the shrimp and pineapple. Secure each bundle with a pre-soaked wooden toothpick.
- Lightly oil the grill grates to prevent sticking. Arrange bacon-wrapped shrimp on the grill.
- Cook for 4-5 minutes, rotating halfway through cooking. Ensure the bacon is fully crisp and the shrimp are pink and opaque.
- Remove the shrimp from the grill immediately. Serve hot with the freshly prepared tomato dipping sauce.
Notes
- Bacon thickness matters when wrapping shrimp, so choose thin-cut bacon for even cooking and crisp edges.
- Soak wooden toothpicks in water before using to prevent them from burning on the hot grill.
- Fresh pineapple works best for this recipe, providing brighter flavor and juicier texture compared to canned fruit.
- For a low-carb version, skip the bacon and grill shrimp directly with pineapple chunks, brushing with a light marinade for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Shrimp
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 180 kcal
- Sugar: 5 g
- Sodium: 450 mg
- Fat: 9 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 15 g
- Cholesterol: 120 mg