Bacon Wrapped Chicken Kabobs

Bacon Wrapped Chicken Kabobs

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Take your typical skewers and kabobs with this awesome trick: Wrap with BACON! Chicken and bacon taste amazing with grilled pineapple and mushrooms, topped with teriyaki sauce, of course.

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Chicago, IL

Serving Size / Yield

6 servings

Ingredients

  • 4 boneless, skinless chicken breasts
  • 6 to 8 bacon slices, cut in half width wise
  • 12 to 16 button mushrooms
  • 1 fresh pineapple
  • 1 large onion, cut into chunks
  • 1 bottle of teriyaki sauce
  • 1 package of wooden skewers

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Directions

Soak the skewers in water for 25 minutes or more so they don't burn
Cut the chicken into bite sized pieces
Chop the mushrooms, onions, and pineapple into bite sized pieces
Cut the bacon strips in half width wise
Wrap each chicken piece with a strip of bacon and then set aside
Assemble the skeweres alternating between the veggie and fruit and meat
Drizzle the sauce over the skewers and marinate it for at least 1/2 hour
Put them on the grill on the low setting so the bacon doesn't burn
Make sure it is cooked through and then serve

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