Pineapple Chicken Kebabs with Bacon

By carvalhohm

Ingredients

• 1 1/2 lbs. boneless, skinless chicken pieces (like breast and/or thigh), cut into 3/4” cubes
• 1 bottle (24.5 oz.) GOYA® Mojo Piña
• 16 slices bacon
• 32 pineapple chunks from 1 can (20 oz.) Pineapple Chunks, drained

Preparation

Step 1

Add chicken to gallon-size zip-top bag; add Mojo Piña and seal bag. Massage to coat chicken in marinade; transfer to refrigerator. Marinate at least 2 hours, or until ready to cook. Drain chicken and discard marinade.

Cut bacon in half horizontally. Roll bacon around pineapple chunks until wrapped. On pre-soaked wooden skewers, alternately thread marinated chicken pieces and bacon-wrapped pineapple chunks, starting and ending with chicken pieces to make about 8 skewers.

Heat grill to medium-high heat. Add skewers to hot, greased grill grates. Grill, flipping occasionally, until chicken is cooked through and bacon is crisp, about 15-17 minutes. Serve.