Ingredients
1 can (8 ounces) pineapple chunks4 bacon strips8 large fresh mushrooms8 uncooked large shrimp, peeled and deveined8 large cherry tomatoes8 ounces smoked sausage, cut into 1/2-inch slices1 large sweet onion, cut into 8 wedges1 large green pepper, cut into 1-inch pieces1/2 cup barbecue sauce1/3 cup corn syrup1/4 cup ketchup3 tablespoons soy sauce1 tablespoon lime juice1/2 teaspoon maple flavoring1/4 teaspoon garlic powder1/4 teaspoon ground ginger1/8 teaspoon dried coriander
Preparation
Drain pineapple, reserving juice. Cut bacon strips in half; wrap each around a mushroom. On metal or soaked wooden skewers, alternately thread the shrimp, pineapple chunks, tomatoes, sausage, bacon-wrapped mushrooms, onion and green pepper.
In a large bowl, combine the barbecue sauce, corn syrup, ketchup, soy sauce, lime juice, maple flavoring, seasonings and reserved pineapple juice. Set aside 2/3 cup for serving.
Grill kabobs, covered, over medium heat for 10-15 minutes or until vegetables are tender and shrimp turn pink, turning and basting occasionally with remaining sauce. Serve with reserved sauce.
