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Chicken and Bacon Shish Kabobs Recipe

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Ingredients

Scale
  • 3 skinless boneless chicken breasts (cut into 1–2 inch chunks)
  • 1/ 4 cup soy sauce
  • 1/ 4 cup cider vinegar
  • 2 tablespoons honey
  • 2 tablespoons olive oil
  • 1 package fresh mushrooms (8 ounces-cut in half-I used baby portabellas-really good)
  • 1 bell pepper (seeded and cut into 1 to 2-inch squares)
  • 2 cloves of garlic (crushed and minced)
  • 2 green onions (chopped)
  • 1 medium red onion Cut into (separated and cut into 2-inch squares)
  • 1 pound thick bacon (cut in half)
  • 1 can pineapple chunks (drain and set liquid aside)
  • 6 Skewers soaked in cold water at least 1 hour-longer is better

Instructions

  1. Cube the chicken, and prepare the green onions, garlic, and mushrooms according to the ingredients list.
  2. In a large bowl combine the olive oil, soy sauce, vinegar, honey, garlic, and the pineapple juice. Gently mix in the chicken, mushrooms and green onions. Marinate, refrigerated for at least 1 hour.
  3. Remove the chicken and mushrooms from marinating by pouring it into a small saucepan. Bring the mixture to a boil, reduce the heat, and simmer uncovered for about 15 minutes. Set aside.
  4. Prepare and preheat the grill to medium-high heat-lightly oil grates with cooking oil
  5. Prepare the red onion and green pepper. Wrap the chicken pieces with slices of bacon and secure them as you thread them onto the skewers. Alternate the red onion, green pepper, pineapple chunks, mushrooms and bacon wrapped chicken as desired.
  6. Place the Chicken and Bacon Shish Kabobs on the grill and brush with the marinade. Turn and brush as needed until bacon is crisp and the chicken is done. (Internal temperature 165F.)

Find it online: https://cullyskitchen.com/chicken-and-bacon-shish-kabobs-recipe/