Chicken Kabobs With Bacon & Pineapple

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Total Time
1hr 45mins
Prep
45 mins
Cook
1 hr

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!!

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Ingredients

Nutrition

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.