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
- Yield: 8 1x
Scale
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..
- Serving size: 1 kabob
Notes
myWW points: Blue Points: 5; Green Points: 7; Purple Points: 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
Rochelle Bell says
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!
Jenna says
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Lisa says
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.
S.P. says
Looks great! How many people does this serve?
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Misty says
How many skewers does this recipe make?
Caroline says
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!
http://sickerthanyouravg.com/ says
Hahahaha. I’m not too bright today. Great post!
Evelynne says
If you’re reading this, you’re all set, pandrer!
Kelly @ TastingPage says
Love this tropical feeling dish with the pineapple, but also with the brut of the bacon. Can’t wait to try!