Directions
- Wrap each piece of chicken and pineapple with a half strip of bacon.
- Thread the skewers with red pepper, onion, bacon-wrapped chicken, and pineapple, alternating pieces for a colorful presentation.
- Preheat the grill to medium-high heat.
- In a small saucepan over medium heat, combine pineapple juice, cornstarch, brown sugar, and soy sauce. Bring to a boil, then reduce to a simmer and cook for 5 minutes until slightly thickened. Let the glaze cool.
- Place the skewers on the preheated grill. Cook for 5–6 minutes per side, basting generously with the pineapple glaze while grilling.
- Grill until the chicken is fully cooked (internal temperature 165°F / 74°C) and the bacon is crispy.
- Remove from the grill and serve immediately, garnished with extra glaze if desired.
Recipe Details
- Prep Time: 20 minutes
- Cook Time: 15–20 minutes
- Total Time: 35–40 minutes
- Servings: 8 skewers
- Difficulty: Medium
Variations & Substitutions
- Swap chicken breast with chicken thighs for juicier meat.
- Use turkey bacon or prosciutto as a lower-fat alternative.
- Add chunks of zucchini or mushrooms to the skewers for more veggies.
- For a spicier glaze, mix in 1 teaspoon sriracha or chili flakes.
Serving Suggestions
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