Every winter, Steve and I both agree it’s the perfect weather for grilling and we try to cook out more often. One of our family’s very favorite grill item is bacon wrapped chicken skewers. They’re simple enough that they don’t require a recipe – but fair warning, it can be time consuming to get everything chopped up and on sticks.
The staples are fresh pineapple, bacon, chicken, pepper and onion. I personally like tomatoes on them as well, but they don’t always make the cut.
Cut everything into bite-size pieces; this includes cutting a package of bacon in half. (We make these often enough that I purchased metal skewers from Amazon which I prefer over the wooden skewers.) Skewer the pieces in whatever order you like – wrapping the chicken with a piece of bacon before adding to the skewer. Sometimes I’m a nice mom and I make separate skewers based on what the kids like and other times I make all of them exactly the same.
I used to make a teriyaki sauce to marinate the skewers in, but then I found a sauce I liked better and I haven’t turned back.
Refrigerate for an hour or two, or even longer if you have time and then cook them on the grill. Serve with rice and teriyaki sauce.
If you want to get really fancy – ourbestbites.com has a recipe for lime cilantro rice with pineapple that compliments this palate quite nicely.