3 cups chicken stock
1 cup quick-cooking grits
1 cup shredded smoked Gouda
1/2 cup shredded unsweetened coconut
1/2 cup heavy cream
4 tablespoons butter
Kosher salt and black pepper
1/2 pound bacon, cut crosswise into 1/4-inch strips
2 red bell peppers, diced
1 green bell pepper, diced
1 medium onion, diced
4 cloves garlic, minced
1 tablespoon Cajun seasoning
2 teaspoons sweet paprika
1 cup chicken stock
1/2 cup Kings Hawaiian Kona Coffee BBQ Sauce
2 pounds shrimp (26 to 36), peeled and deveined
2 cupscanned pineapple chunks
2 tablespoonsfresh lemon juice
5 green onions, thinly sliced, for garnish
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