Bacon Wrapped Chicken & Pineapple Kebabs
Servings Prep Time
6-8 25-45minutes
Cook Time
Servings Prep Time
6-8 25-45minutes
Cook Time
  • 1/4cup pineapple juice
  • 3tbsp olive oil
  • 3tbsp soy sauce
  • 3tbsp brown sugar
  • 1tsp garlic powder
  • 2lbs boneless chicken breasts or thighscut into 1″ cubes
  • 1lb bacon sliceshalved
  • 1 large pineapplepeels, cored, cut into 1″ cubes
Marinade/Glazing Sauce
  1. Whisk together all marinade ingredients in large bowl until completely dissolved. Set aside half of marinade for cooking.
  2. Add cubed chicken to remaining marinade and mix to thoroughly combine. Refrigerate for 45 minutes.
  3. Remove chicken from marinade and pat dry with paper towels
  1. Wrap each piece of chicken with ½ slice of bacon.
  2. Thread bacon-wrapped chicken on skewers, alternating with pineapple cubes.
  1. Clean and oil the grilling grate.
  2. Grill skewers until bacon has browned and crisped and chicken has cooked through – about 3-4 minutes per side.
  3. In the last minute of cooking, brush each skewer with the remaining marinade all over.
  4. Remove to a platter, let rest for 5 minutes, then serve immediately.
Recipe Notes


Kebabs can be made with a variety of meats including sirloin, chicken, lamb and seafood. Not all cuts of meat are suited to being cubed and grilled over high heat. Choose meats that balance flavor and tenderness such as sirloin, thick-cut pork chops, chicken thighs, shrimp or hearty cuts of fish, like tuna or swordfish.

Cut meats into 1”-1.5” cubes or long strips that can be folded over on themselves when skewering to create even-sized chunks.

Vegetables should compliment the flavors of the meat and marinade, take about the same amount of time to cook as the meat, and be able to stay on the skewer. Try chunks of bell peppers, zucchini, yellow squash, onions, grape tomatoes, mushrooms, pineapple, mango, and peaches cut to around the same size as the meat to ensure even cooking.

Stainless or wooden, the choice is yours. For less mess and clean-up use bamboo skewers, but soak them in water for at least thirty minutes before adding meats. Saturating the wood will prevent the skewer from burning away, though they may still blacken when grilled.

The marinade makes the magic!

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