We made these for Brandon's birthday dinner. We actually doubled the recipe and also included stew meat chunks and bell peppers, but my favorite ended up being the chicken. We didn't have one skewer left so I hope you enjoy it as much as we did!
INGREDIENTS
1/2 cup soy sauce
1/2 cup cider vinegar
4 tablespoons honey
4 tablespoons canola oil
4 green onions, minced
10 whole mushrooms, washed and stems removed
1 purple onion cut into chunks
3 skinless, boneless chicken breast halves - cut into chunks
1/2 pound sliced thick cut bacon, cut in half
1 fresh pineapple cut into chunks
Skewers (soaked in water for at least 2 hrs)
DIRECTIONS
In a large bowl, mix the soy sauce, cider vinegar, honey, canola oil, and green onions. Place vegetables and chicken in separate zip lock bags and pour half of the sauce into each bag. Zip bag shut and shake to coat. Marinate in the refrigerator at least 1 hour.
Preheat grill for medium high heat.
Cover 4 pieces of bacon at a time with paper towels and cook in microwave for 2 minutes. Cut each slice of bacon in half. (This helps precook the bacon part way so that it will be a little crispier once it’s cooked on the grill).
Wrap the chicken chunks with bacon, and thread onto skewers so that the bacon is secured. Alternate with vegetables and pineapple chunks.
Lightly oil the grill grate. Arrange skewers on the prepared grill. Cook 15 to 20 minutes until bacon is crisp and chicken juices run clear.
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