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Bacon, Pineapple, Chicken Kabobs Recipe

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This recipe for Bacon, Pineapple, Chicken Kabobs, by , is from The HAUBENSTRICKER Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.



2 large boneless, skinless chicken breasts (about two pounds)
1 large pineapple, cut into 1 1/2 inch chunks
1 large red bell peppers, cut into 1 1/2 inch pieces
1 large onion, cut into 1 1/2 inch pieces
one package of bacon

Hawaiian Sauce:
1 1/2 cups pineapple juice
1 1/2 tablespoons cornstarch
1/2 cup brown sugar
1/2 teas salt
6-10 Long skewers (wooden ones soak for at least 20 mins)

1. Make the Hawaiian sauce: Combine all ingredients in a medium saucepan and stir until the cornstarch is dissolved. Bring to a boil, reduce heat to medium and simmer for two minutes. Set aside until ready to use.
2. Thread the skewers. Weave the bacon around each piece of chicken and pineapple, stick the bell pepper and onion together and weave the bacon around both of those. You'll need two strips of bacon per skewer if using four pieces of chicken and three pieces of pineapple.
Brush olive olive oil evenly over each kabob.
3. Preheat the grill to med heat. Grill the kabobs for 15 minutes, turning a couple of times until done.
4. Slather with hot Hawaiian an sauce and serve immediately.




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