Bacon Wrapped Chicken and Pineapple Kabobs

Bacon Wrapped Chicken and Pineapple Kabobs

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Moist and tender chicken bites wrapped in smokey bacon and grilled with pineapple.  So flavorful and delicious and so tropical.  The bacon and pineapple caramelizes and the sauce is perfect!   This is one of my favorite go to recipes for summer. I make them in the oven or on the grill.  Both ways work! 

Note: You will also need skewers. I used 8″ bamboo skewers. If you use bamboo skewers, you should soak them in water for about 30 minutes prior to use. You can also use metal skewers. 

 

 

 

 

 

 

 

 

 

 

 

 

 Bacon Wrapped Chicken and Pineapple Kabobs

 

2 boneless, skinless chicken breasts, cut into 1 ½ inch pieces

Fresh pineapple chunks or use frozen or canned (reserve juice)

Wooden or metal skewers

½ cup olive oil

salt and black pepper

 

Marinade

 

1/3 cup pineapple juice

1/3 cup low sodium soy sauce

3 tablespoons brown sugar

1 tablespoon olive oil

1 teaspoon ground ginger

2 cloves garlic, minced

pinch of red pepper flakes 

 

First, cube the chicken then place the chicken and pineapple chunks into a shallow dish. Cut the chicken breasts about the same size as the pineapple. Mix the soy sauce, pineapple juice, olive oil, minced garlic, ginger and brown sugar together to create the marinade. 

 

 

 

 

 

 

 

 

 

 

 

Pour the marinade over the chicken and pineapple, then cover and refrigerate for an hour, no more than 2 hours.

 

 

 

 

 

 

 

 

 

 

 

 

 

Remove chicken and pineapple from the marinade and shake off excess.  Alternating between the chicken and pineapple, thread the pieces onto the skewers. Season them with salt and pepper. Next wrap the entire skewer with bacon.  

 

 

 

 

 

 

 

 

 

 

 

Sprinkle bacon with brown sugar.  This will help caramelize the bacon. Set skewers aside.

 

 

 

 

 

 

 

 

 

 

 

Barbecue Sauce

1 cup ketchup

1 cup low sodium soy sauce

¼ cup honey

1 tablespoon yellow mustard

¼ cup brown sugar, packed

2 garlic cloves, whole

1 lemon, juiced

½ cup olive oil

 

In a saucepan over medium heat, add the ketchup, soy sauce, honey, mustard, sugar, garlic, and lemon juice. 

Bring to a simmer and cook gently until thickened, about 10 minutes. Set aside and cool.  Remove the whole garlic cloves from the barbecue sauce and discard; put about half the sauce into a small bowl for later.

If using the oven:

If using the oven, brush the grill pan or a baking sheet with olive oil. Heat the pan in the oven for about 10 minutes at 450 degrees.  You want the pan hot. Lay the kabobs on the hot pan and bake for 5 minutes.  Then brush with barbecue sauce. Flip and then brush the kabobs with barbecue sauce every 10 minutes or until they are cooked through.  Temperature when done will be 165 degrees.

For the Grill:

Preheat the grill over medium-high heat. Brush the grates with olive oil.  Grill the kabobs for 5 minutes. Then brush with the barbecue sauce and grill for another 5 minutes.  Turn the kabobs over and brush with more sauce.Grill for an additional 5 minutes, or until the chicken is cooked through and juices run clear. Serve immediately and enjoy!

 

 

 

 

 

 

 

 

How to serve:

 

 

 

 

 

 

 

 

 

 

 

Serve with reserved barbecue sauce on the side for dipping.   

 

 

 

 

 

 

 

 

 

 

 

 

Serve the skewers with a side of rice.  Drizzle the sauce on top of the rice.

 

 

 

 

 

 

 

 

 

 

 

 

Remove the chicken, pineapple and bacon from the skewers and serve on top of a bed of rice.  

 

 

 

 

 

 

 

 

 

 

 

 

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