Cut bacon slices in 1/2.

Place a large skillet over medium heat.

Add slices of bacon - enough to fill a single layer - and cook for about 3 minutes. You just want to partially cook the bacon - it will cook fully later in the oven.

Remove bacon to a paper towel-covered plate to drain. Repeat with remaining slices until all are cooked.

Preheat oven to 425°F.

Select 15 pineapple chunks. Cut each piece in 1/2.

Place 1 pineapple piece and 1 shrimp on each half slice of bacon. Wrap bacon around the two. Secure with a toothpick. Repeat until all slices and pieces are used.

In a small bowl, add sweet 'n' sour sauce, picante sauce and wine. Mix well.

Pour 1/2 of prepared sauce into a serving bowl. Set aside.

Generously brush remaining prepared sauce on each appetizer. Discard this sauce after use (The brush has touched raw pork and returned to the bowl).

Place appetizers on a baking sheet.

Place pan in oven and bake for approximately 7 to 8 minutes.

Remove from oven.

Replace picks with fresh picks (if desired). Place on serving platter.

Garnish with pineapple chunks and serve reserved sauce on the side.