Spicy Pinapple Chicken Kabobs

  • Yield: servings


1can chunks of pineapple in unsweetened juice
1/2cup apple cider vinegar 1/4 cup olive oil
-- Salt Pepper
2teaspoons Smoked Paprika
1/2teaspoon Chipotle Powder
1/2teaspoon Fresh ground Pepper
1/2teaspoon Fresh ground Salt
1 1/2pounds boneless, skinless Chicken Breasts
1pound sliced pepper crusted bacon 1 cup shredded Parmesan cheese
-- Dip
2teaspoons lemon juice
1/2cup Mayonnaise
1tablespoon Grey Poupon Mustard
1tablespoon finely chopped chives


Reserve pineapple chunks and mix the remaining juice with vinegar, oil, salt and pepper. Slice chicken Breasts into chunks… nugget size. Put chicken pieces into a zip lock bag and add Marinade for 1 hour.

Mix seasoning in a small bowl and set aside. Cut bacon in half and wrap one slice around each chunk of pineapple. Remove chicken pieces and lay on a baking sheet. Sprinkle each side with seasoning.
Alternate chicken with pineapple on skewers being sure to secure bacon ends.
To Bake: Secure bacon with a wooden toothpick. Place on an oven-safe rack set over a cookie sheet. Bake at 350 F for 35-40 minutes or until bacon is crisp and chicken is no longer pink. Makes approximately 3 dozen nugget-sized snacks.
To Grill: Place nuggets and pineapple on wooden skewers. Grill until chicken is no longer pink.
Dip- mix all ingredients together and chill.
When skewers are done sprinkle parmesan cheese over the whole skewers and serve with dip.