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Tuesday, June 19, 2012

Hawaiian Chicken Kabobs

Pineapple and bacon are really the stars in this recipe! Bacon makes anything better!  And then there is the pineapple, so concentrated in flavor after being grilled just adds to the saltiness of the bacon and chicken.  





Start by putting the bacon on the top of the skewer, by poking a hole through the end of the bacon. Add a piece of red pepper, then onion, then pineapple then chicken and repeat until skewer is full.  Now wrap the bacon around the kabob and attach at the end of the skewer.



Fire up the grill to 400 degrees. Glaze the kabobs with the teriyaki marinade. I used Mrs. Dash Spicy Teriyaki Marinade, Salt Free and No MSG (no I am not being paid to advertise for Mrs. Dash).  Place the kabobs on the grill and cook, turning about every 5-7 minutes.  Mine took about 20 minutes to cook throughly.



Serve with rice or by itself!

Happy Eating!


The Recipe:


Hawaiian Chicken Kabobs

¾ lb of chicken tenders, each one cut into thirds
1 14 oz can of pineapple chunks
1 small red bell pepper, cubed
½ small sweet onion like Vidalia, segmented
3 pieces of bacon
½ cup of teriyaki sauce, for glazing

Start by putting the bacon on the top of the skewer, by poking a hole through the end of the bacon. Add a piece of red pepper, then onion, then pineapple then chicken and repeat until skewer is full.  Now wrap the bacon around the kabob and attach at the end of the skewer.

Fire up the grill to 400 degrees. Glaze the kabobs with the teriyaki sauce.  Place the kabobs on the grill and cook, turning about every 5-7 minutes.  Mine took about 20 minutes to totally cook.

Serve with rice or by itself!

Happy Eating!

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