Ingredients
1 kg shrimp, peeled & deveined
½ tsp SIDS CRAZY SALT
2 (580 g) cans pineapple chunks, juice reserved
250 g bacon slices, 5 cm pieces
2 large orange bell peppers, chopped
250 g fresh mushrooms
2 cups cherry tomatoes
1 cup sweet & sour sauce (gluten free)
skewers, soaked
Directions
Preheat grill for high heat.
Thread shrimp, pineapple, bacon, peppers, mushroom caps and cherry tomatoes on skewers, alternating ingredients. Place in a shallow baking dish. In a small bowl, mix SIDS CRAZY SALT and sweet & sour sauce with reserved pineapple juice. Reserve a small amount for basting. Pour remaining sauce over skewers.
Lightly oil grill grate. Cook kebabs on grill for 6-8 minutes, until opaque, basting often with reserved sauce.