BBQ Chicken Kabobs with Bacon and Pineapple

By á-48126

Ingredients

• 2 2 1 1/2″ 2″ breasts, cut into 1 1/2″ – 2″ chunks, salted lightly
• 2 2 1 1/2″ 2″ breasts, cut into 1 1/2″ – 2″ chunks, salted lightly
• 2 2 1 1/2″ 2″ breasts, cut into 1 1/2″ – 2″ chunks, salted lightly
• 1 1/2 1 1/2 1/2 cups of your favorite BBQ sauce
• 1 1/2 1 1/2 1/2 cups of your favorite BBQ sauce
• 1 1/2 1 1/2 1/2 cups of your favorite BBQ sauce
• 1 1 1″- 1 1/2″ cut into 1″- 1 1/2″ segments
• 1 1 1″- 1 1/2″ cut into 1″- 1 1/2″ segments
• 1 1 1″- 1 1/2″ cut into 1″- 1 1/2″ segments
• 2″ pineapple cut into 2″ chunks
• 2″ pineapple cut into 2″ chunks
• 2″ pineapple cut into 2″ chunks

Preparation

Step 1

Combine chicken pieces with 1 cup of the BBQ sauce and marinate for 2-3 hours. (This step can be omitted if you’re pressed for time!)
Microwave bacon for 2-5 minutes, depending on the thickness of your bacon and how crispy you like it. Let bacon cool slightly.
Using kabob skewers, thread chicken, bacon pieces and pineapple in a pattern. The larger pieces of pineapple are easier to skewer. Fold thin bacon pieces over in half and arrange next to the chicken, being careful to not put the bacon pieces too close to anything else, so that they have space to heat up properly to cook.
Grill kabobs until chicken reaches 155-160 degrees F. Slather remaining 1/2 cup of BBQ sauce on kabobs when they’re nearly cooked. Cover loosely with foil and let sit for 5-10 minutes before serving.