Description
Sweet and savory chicken kabobs with grilled pineapple and bacon, finished with a tangy Hawaiian sauce. Perfect for a summer BBQ!
Ingredients
Units
Scale
- 2 lbs (907 g) large boneless, skinless chicken breasts
- 1 large pineapple, cut into 1 1/2 inch chunks
- 2 large red bell peppers, cut into 1 1/2 inch pieces
- 1 large onion, cut into 1 1/2 inch pieces
- 12 strips thick cut bacon, cut into 3-4 inch pieces
- 1 1/2 cups (355 ml) pineapple juice
- 1 1/2 tbsp cornstarch
- 1/2 cups (118 ml) brown sugar
- 2 tbsp soy sauce
- 1/2 tsp salt
- 6 long skewers
Instructions
- Combine all Hawaiian sauce ingredients in a medium saucepan and stir until the cornstarch is dissolved. Bring to a boil, reduce heat to medium, and simmer for 2 minutes. Set aside.
- Thread the skewers: Fold each piece of bacon in half to form a V shape. Thread the ingredients onto each skewer, placing a folded piece of bacon between every piece of chicken, pineapple, bell pepper, and onion. A typical pattern would be: bacon, chicken, bacon, pineapple, bacon, bell pepper, bacon, onion, bacon, and so on. Brush each kabob evenly with oil.
- Preheat grill to medium-high (approximately 375°F (190°C)).
- Grill kabobs for 10-15 minutes, turning occasionally, until cooked through.
- Slather with hot Hawaiian sauce and serve immediately.
Notes
- For even cooking, ensure chicken pieces are roughly the same size.
- To prevent bacon from burning, pre-cook it slightly before threading onto skewers.
- Leftover kabobs can be stored in the refrigerator for up to 2 days; reheat gently in a pan or oven.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 kabob
- Calories: 450
- Sugar: 25
- Sodium: 600
- Fat: 28
- Saturated Fat: 10
- Unsaturated Fat: 15
- Carbohydrates: 35
- Fiber: 4
- Protein: 30
- Cholesterol: 100