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Bacon, Pineapple, Chicken Kabobs

By: Kimberly Killebrew
Region: Others
Dish:Non Vegetarian - Chicken
Servings: 6
Time to Prepare: 35 Mins


2 large boneless, skinless chicken breasts (about 2 lbs)

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


To make the Hawaiian sauce: Combine all the sauce 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. 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. Weave the bacon around each piece of chicken and pineapple, stick the bell pepper and onion together and weave th bacon around both of those. Brush some olive or vegetable oil evenly over each kabob.

Preheat the grill to medium high. Grill the kabobs for 10-15 minutes, turning a couple of times, until done.

Slather with hot Hawaiian sauce and serve immediately.


Pineapple, chicken and veggies interwoven with strips of smoky bacon and slathered with a sweet and sticky Hawaiian sauce. These skewers are simply SINFUL

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