Today we are going to show you how to make Chicken & Bacon Kabobs.
I love kabobs, because you get both grilled meats and grilled veggies. These ones are really good because you have grilled pineapple as well.
And talk about simple, these shish kabobs are really easy to make as well. What could be better than grilled chicken, bacon, mushrooms, and pineapple?
Enjoy!
Chicken & Bacon Kabobs
3 Chicken Breasts, boneless, skinless, cut into chunks
1/2 lb. Thick Cut Bacon, cut in half
1 8 oz. Can Pineapple Chunks, drained
2 Geen onions, minced
10 Large Mushrooms, cut in half
1/4 cup Soy Sauce
1/4 cup Cider Vinegar
2 T. Honey
2 T. Canola Oil
Skewers
In a large bowl, mix the soy sauce, cider vinegar, honey, canola oil & green onions. Place the mushrooms & chicken into the mixture & stir to coat. Cover and marinade in the refrigerator at least1 hour and up to 24 hours.
Setup your gas or charcoal grill for direct cooking on high heat.
Remove the mushrooms & chicken from the marinade & shake off the excess. Pour the marinade into a small saucepan & bring to a boil over high heat. Reduce heat to medium-low and simmer for 10 minutes; set aside.
Wrap the chicken chunks with bacon & slide onto the skewers so that the bacon doesn’t fall off. Alternate the bacon wrapped chicken with mushroom halves & pineapple chunks.
Lightly oil the grill grate with canola oil. Place the skewers on the heated grill. Cook for approximately 15 to 20 minutes, brushing occasionally with the remaining soy sauce mixture, until bacon is crisp & chicken juices run clear. Internal chicken temp 165F, taken with an instant read thermometer.
Servings: 6