This is one of those recipes that that is so simple you wonder how haven’t made them before. Now I think we’ve all made some variation of grilled meat and vegetables on a stick, right? But these are different. These have bacon woven in between all the chicken and veggies. Yes, bacon. Beautiful, delicious bacon. It caramelizes while it cooks and the saltiness make a perfect partner to the pineapple chunks and tangy barbecue sauce.
I can never make enough of these. They were great for summer outings and I tend to make them for dinner often with a side of rice. I usually make extra so I can take some for lunch the next day as well. Sometimes I actually have some left to take for lunch.
I suggest you try these sometime soon. The prep time can take a little while, you know with all the chopping and skewering going on. But it really isn’t all that difficult or time consuming. If it was, I wouldn’t make them. You know me. That’s how I roll.
1 lb boneless, skinless chicken thighs cut into chunks
1 lb bacon
2 large red and or yellow peppers cut into chunks
1 large onion (vidalia or yellow) cut into large chunks
2 c. pineapple chunks (fresh or canned although fresh stay on the stick better, canned work)
2 c. barbecue sauce (I use Sweet Baby Ray’s Honey Barbecue)
Skewers (soak wooden skewers while prepping veggies
Heat the grill to medium high heat.
Start the skewer with a pepper then start the bacon and continue winding bacon through each item alternating everything, in no particular order. No rules here. Once everything has been skewered, baste with barbecue sauce and place on the grill. I don’t skimp on the sauce. I load it right on!
Cook, turning several times, approximately 15 minutes until cooked through. They can be a bit of pain to turn, as things tend to spin on the stick, but don’t lose heart. You’ll get the hang of it. No worries if something falls off the stick. It’s still delicious.
Recipe adapted from the lovely Tiffany at Creme de la Crumb