Spicy Pinapple Chicken Kabobs

  • Yield servings


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



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