Bacon Pineapple Chicken Kebabs – Delicious Meets Healthy
Today, I have for you the perfect summer grilling recipe – Juicy Bacon Pineapple Chicken Kebabs. Picture this – Juicy chunks of char-grilled pineapple and chicken are interwoven with smoky bacon strips grilled to perfection. Simply delicious!
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The bacon in itself tastes divine but woven around the other ingredients on the skewer, it infuses them during the grilling process with bacon goodness. And the chicken and veggies taste amazing if marinated for several hours in the sweet and sticky Hawaiian marinade.
You’ll be licking your fingers through the whole meal and asking for seconds!
What you need
- 2 large boneless, skinless chicken breasts (about 2 pounds)
- 1 pineapple, cut into 1½ inch chunks
- 2 red bell peppers, cut into 1½ inch pieces
- 1 large red onion, cut into 1½ inch pieces
- 12 strips of thick cut bacon, cut in half lengthwise
Hawaiian Marinade
- ½ cup honey (or coconut sugar)
- 1½ Tbsp arrowroot powder (or cornstarch)
- ½ tsp salt & freshly ground black pepper
- 6 long skewers
How To Make Bacon Pineapple Chicken Kebabs
For the Hawaiian marinade: Combine all ingredients in a medium saucepan and stir until the arrowroot (or cornstarch) powder is dissolved. Bring the mixture to a boil, reduce the heat to medium and simmer for 2 minutes. Place chicken in a zip lock bag and pour half of the marinade on top. Place pineapple, red bell pepper & red onion in another zip lock bag and pour the other half of the marinade. Marinate for at least 30 minutes (for best results marinade for several hours or overnight). Meanwhile, if you use wood skewers soak them in water for about 20 minutes.
Thread the skewers. Weave the bacon around each piece of chicken. You’ll need two strips of bacon per skewer if using 4 pieces of chicken. Add pineapple, stick the bell pepper and onion together. I usually use 3 -4 pieces each of pineapple, bell pepper and red onion per skewer. Brush some olive oil evenly over each kebab.
Preheat the grill to medium high. Grill the kebabs for 10-15, turning a couple of times, until done.
Serve immediately and enjoy! 🙂
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For the Hawaiian marinade: Combine all ingredients in a medium saucepan and stir until the arrowroot (or cornstarch) powder is dissolved. Bring the mixture to a boil, reduce the heat to medium and simmer for 2 minutes. Place chicken in a zip lock bag and pour half of the marinade on top. Place pineapple, red bell pepper & red onion in another zip lock bag and pour the other half of the marinade. Marinate for at least 30 minutes (for best results marinade for several hours or overnight). Meanwhile, if you use wood skewers soak them in water for about 20 minutes.
Thread the skewers. Weave the bacon around each piece of chicken. You’ll need two strips of bacon per skewer if using 4 pieces of chicken. Add pineapple, stick the bell pepper and onion together. I usually use 3 -4 pieces each of pineapple, bell pepper and red onion per skewer. Brush some olive oil evenly over each kebab.
Preheat the grill to medium high. Grill the kebabs for 10-15, turning a couple of times, until done.
Serve immediately and enjoy! 🙂
Prep time excludes the marinating time.
The nutrition label excludes the marinade since it’s discarded.
Serving: 309g | Calories: 542kcal | Carbohydrates: 12.5g | Protein: 58.8g | Fat: 27.3g | Saturated Fat: 8.3g | Polyunsaturated Fat: 19g | Cholesterol: 176mg | Sodium: 1011mg | Fiber: 2.1g | Sugar: 8.2g
Nutrition Disclaimer: Nutritional values are estimates and may vary with ingredients, brands, and portion sizes. For accuracy, use your preferred nutrition calculator.
Disclaimer: The information provided in this recipe is for informational purposes only and should not be considered medical or nutritional advice. I am not a doctor or a dietitian. Always consult a qualified healthcare provider for personalized guidance regarding your diet or health. For more details, please read my full disclosure page.
