Hawaiian Chicken Bacon Pineapple Skewers

Hawaiian Bacon Pineapple Chicken Skewers

Smoky-Sweet-Tangy-Succulent!  These Hawaiian Chicken Pineapple Bacon Skewers will take you to a faraway beach, with a marinade and sauce so delicious you’ll want to bottle it!

I adapted this recipe ever-so-slightly from Cafe Delites.  I added an additional tablespoon of brown sugar (for a total of 2), and also added in 1/2 t Liquid Smoke.  Feel free to leave these out if you want to use the original recipe. As noted, if you don’t have rice vinegar, you could substitute cider vinegar.



For the Sauce:

For the Skewers:


Make the Sauce

  1. Mix together all ingredients in a medium bowl.  Set aside.

Build the Skewers

  1. If using wooden skewers, soak them in water for at least 30 minutes prior to using.  If using metal skewers, begin threading the chicken, bacon, pineapple and veggies. When threading the bacon and chicken, thread the end of 1 piece of bacon, add a chunk of chicken, then thread the other end of bacon. This wraps the chicken around the bacon, kind of in a “C” shape. I threaded in this order:  onion, red pepper, pineapple, green pepper, bacon-chicken.  Repeat until all of the chicken or veggies have been used.  Pour half of the marinade over the skewers.
  2. Preheat grill or grill pan to Medium heat. Brush olive oil over grates. Grill skewers on 1 side for 5 minutes, brushing with half the reserved marinade. Turn, brush remainder of marinade over while the second side is cooking, an additional 4-5 minutes.  Test to make sure chicken is cooked thoroughly.
  3. Serve with rice or your preferred side dishes.

Keywords: Chicken, skewers, kebabs, grilling, pineapple, bacon

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