Hey there! So, let me tell you about the time I first made these Bacon Pineapple Chicken Kabobs. I was hosting a small backyard gathering, and in typical me-fashion, I thought, ‘Why not try something new?’ Yeah, that usually ends in laughs and a few kitchen disasters, but this time, it actually worked out. Picture it: smoky bacon, juicy chicken, and sweet pineapple all cozying up on a skewer. It’s like a little taste of summer even if the weather isn’t playing ball!
Why You’ll Love This Dish
I make these when I need to feel like a grill master (even if I’m only using a skillet). My family goes nuts for these kabobs because they’re packed with flavor and so easy to eat. Plus, they look pretty impressive! And just between us, I once tried to substitute the chicken with tofu for my vegetarian neighbor – let’s just say it wasn’t a hit. Lesson learned.
Ingredients List
- 1 pound of chicken breast, cubed (or thighs if you prefer them juicier!)
- 8 slices of bacon – I use whatever’s on sale
- 1 fresh pineapple, cut into chunks (or a can, if you’re in a pinch)
- 1 red bell pepper, cut into squares
- Salt and pepper, to taste
- Olive oil or cooking spray
- Your favorite barbecue sauce (my grandma swears by Sweet Baby Ray’s)
Directions
- Thread the chicken, pineapple, bacon, and pepper onto skewers. I like to start with bacon as it crisps up nicely on the edges, giving the whole kabob a smoky flavor.
- Brush with olive oil and sprinkle with salt and pepper. Don’t worry if it looks a bit uneven – everything evens out in the end.
- Grill on medium heat for about 10-15 minutes or until the chicken is cooked through and bacon is crispy. Flip occasionally to avoid burning.
- In the last few minutes, brush on some barbecue sauce. This is where I usually sneak a taste – quality control, you know?
Notes to Keep in Mind
Oh, here’s a gem I discovered – if you soak the skewers in water for about 30 minutes, they don’t burn as easily (who knew?!). Also, make sure to keep the pineapple chunks not too big, or they tend to take over the whole skewer.
Variations I’ve Tried
Once, I tried using mango instead of pineapple. It was, well, let’s say an acquired taste. But replacing red pepper with green adds a nice zing! Play around, it’s fun.
Equipment You Might Need
A grill is fabulous, but if you don’t have one, a trusty skillet works just fine. Just keep an eye on the bacon – it can get out of hand pretty quickly!
How to Store These Bad Boys
Store leftovers (if there are any!) in an airtight container in the fridge for up to 2 days. Though honestly, in my house, these never last more than a day!
Serving Suggestions
I usually serve these with a fresh garden salad or some buttery corn on the cob. It’s a bit of a family tradition, and everyone gets their fingers messy – just part of the fun!
Pro Tips I’ve Learned
Don’t skip pre-cooking the bacon a little if you’re using a skillet; I once tried rushing this step and ended up with chewy bacon. Not my finest moment!
FAQs – You Asked, I Answered
Can I use wooden skewers? Absolutely! Just make sure to soak them in water first, or you’ll end up with a barbecue firework show.
What if I don’t have fresh pineapple? Canned works fine, but drain it well. Nobody likes soggy kabobs.
And hey, if you’ve got any burning questions, just drop them my way. I love a good kitchen chat!
