1/2 cup soy sauce
1/2 cup pineapple juice
2 tablespoons brown sugar
1/2 teaspoon fresh ginger (chopped)
pinch of crushed chiles
1 tablespoon cornstarch
1 tablespoon cold water
10 extra-large shrimp, peeled and cleaned
1/2 ripe pineapple, cubed
2 slices bacon, blanched for 2 minutes and cut into inch-long pieces
2 bamboo skewers, soaked in water for 30 minutes
Place the first 5 ingredients in a small saucepan and cook over medium heat for 10 minutes. Slowly add the water-cornstarch mixture and cook for 1-1 ½ minutes, stirring continuously. Remove from heat and set aside.
Alternate the shrimp, bacon, and pineapple on each skewer. Place the skewers on the barbecue and cook for 3-4 minutes per side, or cook in a sauté pan over medium-high heat for 3-4 minutes per side.
Place the skewers on serving plates and top with sauce.