"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Bacon-Wrapped Chicken Kabobs Recipe

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This recipe for Bacon-Wrapped Chicken Kabobs, by , is from Helen and Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Becky Hyland
Added: Monday, March 23, 2009


2-3 skinless boneless chicken breasts
10 large mushrooms
1/4 c. soy sauce
1/4 c. cider vinegar
2 Tbsp honey
2 Tbsp vegetable oil
1 small onion chopped
1-8 oz can pineapple chunks
1-8 oz package sliced bacon

1. Cut chicken breasts into pieces about 2" square. You should make 16 pieces. Cut each mushroom in half.
2. In large Ziploc bag, combine soy sauce, cider vinegar, honey, oil, and onion. Add chicken and mushrooms. Allow to marinate 1 hour.
3. Cut each pineapple chunk in half and cut bacon slices crosswise in half. Wrap each bacon piece around 1 mushroom half and 1 piece of chicken. Secure with a toothpick.
4. On 4 long skewers, alternate bacon-wrapped chicken and pineapple chunks. Reserve soy-sauce mixture.
5. Place skewers on grill over medium heat. Cook about 15-20 minutes until chicken is tender and bacon is crisp brushing with soy-sauce mixture frequently and turning skewers occasionally




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