These smoky shrimp and bacon kabobs get their sweet and sour flavor from pineapples and a ready-made sauce—plus a surprising crunch from water chestnuts.
What You Need
Original recipe yields 4 servings
12 slices OSCAR MAYER Fully Cooked Bacon
3/4 lb. cooked large shrimp
12 canned water chestnuts, drained
12 pineapple wedges
1/2 cup KRAFT Sweet'N Sour Sauce
4 cups hot cooked white rice
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Let's Make It
Preheat broiler. Meanwhile, thread bacon, shrimp, water chestnuts and pineapple alternately on 12 skewers. Place on rack of broiler pan; brush lightly with some of the sauce.
Broil, 4 inches from heat source, 8 min. or until edges of bacon start to brown and water chestnuts are heated through, turning and brushing with the remaining sauce after 4 min.
Serve over the rice.
Use Your Grill
Preheat greased grill to medium-high heat. Assemble kabobs as directed. Grill 6 to 8 min. or until bacon begins to brown on edges and water chestnuts are heated through, turning and brushing with additional sauce after 4 min. Serve as directed.
Calories From Fat
% Daily Value*
Total Fat 7g
Saturated Fat 2.5g
Trans Fat 0g
Total Carbohydrates 60g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 1 doz. or 4 servings, three kabobs each.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.