Bacon is woven between juicy pieces of pineapple, chicken and veggies, then they’re placed on a hot grill. Grilled to perfection and slathered with a luscious sweet Hawaiian sauce.
By Kimberly Killebrew
Bacon Pineapple Chicken Kabobs with a sweet and sticky Hawaiian sauce. The perfect Summer grilling recipe! You’ll be licking your fingers the whole meal through and clamoring for seconds!
- 2 large boneless, skinless chicken breasts (about 2 pounds)
- 1 large pineapple, cut into 1½ inch chunks
- 2 large red bell peppers, cut into 1½ inch pieces
- 1 large onion, cut into 1½ inch pieces
- 12 strips of thick cut bacon
- 1½ cups pineapple juice
- 1½ tablespoons cornstarch
- ½ cup brown sugar
- 2 tablespoons soy sauce
- ½ teaspoon salt
- 6 long skewers
- To make the Hawaiian sauce: Combine all ingredients in a medium saucepan and stir until the cornstarch is dissolved. Bring the mixture to a boil, reduce the heat to medium and simmer for 2 minutes. Set-aside until ready to use.
- Thread the skewers. Weave the bacon around each piece of chicken and pineapple, stick the bell pepper and onion together and weave the bacon around both of those. You'll need two strips of bacon per skewer if using 4 pieces of chicken and 3 pieces each of pineapple, bell pepper and onion. Brush some olive or vegetable oil evenly over each kabob.
- Preheat the grill to medium high. Grill the kabobs for 10-15, turning a couple of times, until done.
- Slather with hot Hawaiian sauce and serve immediately.
Raised in Western Europe, widely traveled, and currently residing near Seattle with her husband and children, Kimberly loves preparing and experimenting with a large range of flavors and cuisines. This is reflected in her food blog, The Daring Gourmet, where she invites all to “tour the world through your taste buds.” Passionate cook, recipe developer and photo enthusiast, her culinary repertoire includes everything from gourmet to simple comfort food, and, as she puts it, “simply downright good eats.”