hawaiian bacon pineapple chicken kebabs smothered in a delicious hawaiian bbq sauce! Crispy bacon and saucy, charred chicken with juicy pineapple chunks, peppers (capsicums), red onion and the best garlicky-bbq sauce! Hawaiian Bacon Pineapple Chicken Kebabs are so addictive! The perfect meat on a skewer with the combination of a salty, sweet flavour packed punch.
Whatever you call them, there’s no arguing that they are simple and quick to make! Throwing them on the grill ensures the chicken gets beautifully charred on the outside while staying juicy on the inside. Normally, Hawaiian chicken calls for tomato sauce. These chicken kebabs replace tomato sauce with your favourite barbecue sauce for more amazing flavour.
You can use either for this recipe. If using bamboo skewers, remember to soak them in water for a good 30 minutes to prevent the wood from burning on the grill. You can also soak them overnight for better results as well-soaked skewers will last longer on the grill without burning. Metal skewers, however, do not require any preparation. We normally grease them with a light coating of oil.
2 lb. Chicken breasts cut into bite sized pieces
1 Pineapple cut into bite sized chunks
2 Red bell peppers cut into large pieces
1 Large onion cut into large pieces
1 lb. Bacon cut in half
1 ½ C. Pineapple juice
2 Tbsp. Cornstarch
½ C. Brown sugar
3 Tbsp. Soy sauce
How To Make Chicken Bacon Pineapple Kebabs
Wrap each piece of pineapple and chicken with a piece of bacon.
Thread pieces of the red pepper, onion, bacon-wrapped chicken, and pineapple on the skewers.
Preheat the grill.
In a saucepan on the stove, bring the pineapple juice, cornstarch, brown sugar, and soy sauce to a boil. Reduce to a simmer and cook for 5 minutes. Let cool.
Place the skewers on the grill, and cook for 5-6 minutes per side, basting with the sauce as you do.
Grill until the chicken is cooked through and bacon is crispy.