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Hawaiian Chicken Bacon Pineapple Kebabs are a fantastic way to bring the flavors of the tropics to your backyard grill. These kebabs feature juicy chicken breast marinated in a sweet and savory teriyaki sauce, crispy bacon, and fresh pineapple chunks. The addition of red and green bell peppers adds a pop of color and a delightful crunch to each bite.
INGREDIENTS
- Chicken breast: 1 lb, cut into 1-inch cubes
- Bacon: 12 slices, cut in half
- Fresh pineapple chunks: 1 cup
- Red bell pepper: 1, cut into 1-inch pieces
- Green bell pepper: 1, cut into 1-inch pieces
- Teriyaki sauce: 1/2 cup
- Olive oil: 2 tbsp
- Honey: 1 tbsp
- Garlic powder: 1/2 tsp
- Salt and pepper: to taste
INSTRUCTIONS
- Step 1:
- In a bowl, mix teriyaki sauce, olive oil, honey, garlic powder, salt, and pepper. Add chicken cubes and marinate for at least 30 minutes.
- Step 2:
- Preheat grill to medium-high heat. Thread marinated chicken, bacon, pineapple chunks, and bell pepper pieces onto skewers, alternating as you go.
- Step 3:
- Place skewers on the grill and cook for 10-12 minutes, turning occasionally, until chicken is cooked through and bacon is crispy.
- Step 4:
- Serve hot off the grill with extra teriyaki sauce or your favorite dipping sauce.
Serving and Storage Tips
- For a spicier kick, add a pinch of red pepper flakes to the marinade.
- These kebabs are best served hot off the grill, but leftovers can be enjoyed cold in a salad or wrap.
- If using wooden skewers, soak them in water for at least 30 minutes before grilling to prevent burning.
Helpful Notes
- To ensure even cooking, cut all ingredients to a similar size before threading them onto the skewers.
- For a more intense flavor, marinate the chicken overnight in the refrigerator.
Tips from Well-Known Chefs
- Chef Bobby Flay recommends brushing the kebabs with extra marinade during grilling for added flavor and moisture.
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