Hawaiian Chicken, Bacon, and Pineapple Kebabs
Tender chicken, smoky bacon, sweet pineapple, and crisp vegetables glazed with a savory-sweet Hawaiian sauce make these skewers a flavorful and colorful meal.
12 Servings
Ingredients
- 1 ½ pounds boneless skinless chicken breasts, cut into bite-sized cubes
- 1 fresh pineapple peeled, cored, and cut into chunks
- 1 large red bell pepper cut into chunks
- 1 medium red onion cut into chunks
- 12 slices bacon cut in half crosswise
- 1 cup pineapple juice
- ¼ cup light brown sugar packed
- ¼ cup soy sauce
- 1 tablespoon cornstarch
- ½ teaspoon salt
- 2 tablespoons vegetable oil for brushing
- Metal or soaked wooden skewers
Instructions
Prepare the Sauce
- In a medium saucepan, whisk together the pineapple juice, brown sugar, soy sauce, cornstarch, and salt until smooth. Place over medium heat and bring to a boil, stirring constantly. Reduce the heat and simmer for 3–4 minutes, or until thickened. Remove from heat and set aside.
Assemble the Skewers
- Wrap each chicken cube and pineapple chunk with a half slice of bacon. Thread onto skewers, alternating with red bell pepper and onion pieces to create a colorful pattern. Continue until all ingredients are used.
Preheat the Grill
- Heat the grill to medium-high heat. Brush the grill grates lightly with vegetable oil to prevent sticking.
Grill the Skewers
- Place the skewers on the grill and cook for 10–15 minutes, turning occasionally, until the bacon is crisp and the chicken reaches an internal temperature of 165°F (74°C).
Glaze and Serve
- Brush the skewers generously with the prepared sauce during the last 2–3 minutes of grilling. Serve immediately with additional sauce on the side, if desired.
Notes
To make this recipe gluten-free, use a certified gluten-free soy sauce or tamari in place of regular soy sauce. All other ingredients are naturally gluten-free, but always check labels to ensure no hidden gluten sources.