You guys need to make these kabobs at your next out door BBQ! Bacon weaved in between chicken, pineapple, onions, and bell peppers, and then covered in a pineapple glaze. These are sooooooooo good. I mean, I’ve seen bacon pretty much with all these ingredients… Bacon wrapped chicken, bacon wrapped pineapple, and the smell of bacon and onion cooking together in a pan is pretty much to die for. How can these be bad?
Grilled onions and bell peppers are my favorite, and if you’ve never had grilled pineapple before you’re in for a treat! Happy grilling!
Bacon, Pineapple, Chicken Kabobs
Ingredients
- 2 pounds of boneless skinless chicken breast
- 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 of thick cut bacon
- FOR THE HAWAIIAN SAUCE:
- 1 1/2 cups pineapple juice
- 1 1/2 tablespoons cornstarch
- 1/2 cup brown sugar
- 2 tablespoons soy sauce
- 1/2 teaspoon salt
- 6 long skewers
Instructions
- 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.
Notes
Recipe from tablespoon.com
Makes 8 servings
Freestyle SmartPoints: 5
Nutrition
- Serving Size: 1 skewer
- Calories: 293
- Sugar: 20
- Fat: 9
- Saturated Fat: 1
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 22
- Fiber: 1
- Protein: 20
Love this tropical feeling dish with the pineapple, but also with the brut of the bacon. Can’t wait to try!
If you’re reading this, you’re all set, pandrer!
Hahahaha. I’m not too bright today. Great post!
I made these tonight using red onion. HIGHLY RECOMMENDED!
All 4 of my kids enjoyed (ages range from 7 all the way down to 18 months) and husband’s favorite part was the sauce. Will definitely make again!
How many skewers does this recipe make?
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Looks great! How many people does this serve?
Oh my gosh… soooo many adds! Totally frustrating… the page jumped everywhere when I was trying to use it. I would stop on the recipe and it would jump back to the top or center, EVERYWHERE! There is so much activity on this site that it is constantly on cache, or waiting for media, on and on and on…. Always processing.
Sorry to hear. I’ve never had anyone complain about the loading time on the page. Maybe your browser is old and needs to be updated?
I made this tonight like a stirfry. Caramelized the onion and removed from the wok, added the bacon for a minute or two, added the chicken (and added zucchini and red pepper) and stirfried. Made the sauce in a separate pan. Added the red onion near the end to soften, add pineapple back in and serve with a drizzle of sauce. Yum!
Hi Rochelle,
Did you put the pineapple in at all with the bacon? I love the stir fry idea- and saw you said added back in….just wondering where you cooked it Initally 🙂
This it truly one of my favorite recipes I have gotten from Pinterest! It turns out super yummy every time I make it. The whole family likes it too!
★★★★★
Thanks so much Susan, glad to hear!
I use date paste instead of the Brown sugar and it is still great!