Chicken Kabobs With Bacon & Pineapple |
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Prep Time: 45 Minutes Cook Time: 60 Minutes |
Ready In: 105 Minutes Servings: 8 |
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We love to grill these in the summer. The bacon adds flavor and moistness to the chicken and is just YUMMY!! NOTE: For some reason it will not let me add that you need 2 cans of unsweetened pineapple chunks, one 20 ounce can and one 8 ounce can. Sorry!! Ingredients:
28 ounces unsweetened pineapple chunks (2 cans) |
1/3 cup worcestershire sauce |
8 boneless skinless chicken breast halves |
1 (1 lb) package sliced bacon |
2 large sweet onions |
4 large green peppers (or other veggie of choice) |
32 cherry tomatoes |
Directions:
1. Drain the pineapple, reserving juice; set pineapple aside. In a bowl, combine the Worcestershire sauce and reserved juice. Cut each piece of chicken into 4 strips. Pour 1 cup marinade into a large, resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate at least 1 hour. Cover and refrigerate remaining marinade for basting.
2. In a large skillet, cook bacon over medium heat until partially cooked but not crisp. Remove to paper towels to drain. Cut in half widthwise. Cut each onion into 16 wedges; cut each pepper into eight pieces. Drain and discard marinade from plastic bag. Wrap a piece of bacon around each chicken strip.
3. On 16 metal or soaked wooden skewers, alternately thread the bacon wrapped chicken, vegetables and pineapple. Grill, uncovered, over medium heat for 6-8 minutes on each side or until juices run clear, basting frequently with reserved marinade.
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