#griling

Chicken, Bacon & Pineapple Kabobs

I know many people would think this is Hawaiian actually it is a Latin American favorite. Give it a try you’ll like it!

Yield 4 servings

Ingredients

4 chicken breast boneless, skinless, cut each breast into 4 large pieces each.

8 pieces of hickory smoked bacon, cut in half

1 fresh pineapple, peeled, cored, and cut into 32-1 inch chunks

2 large red bell peppers cut into 16-1 inch pieces

16 mushrooms

1 large red onion cut into 16-1 inch pieces

1 lemon, juiced

2 teaspoons cumin

1/2 teaspoon cinnamon

1 teaspoon chili powder

2 tablespoons fresh chopped cilantro

1 teaspoon Mexican oregano

2 cloves garlic, minced

1 teaspoon smoked paprika

1/2 teaspoon cayenne pepper

1/2 teaspoon sea salt

1/4 cup olive oil

Preparation

In a medium bowl whisk the lemon juice, herbs, seasoning, and oil to make a marinade for the chicken. Let the chicken marinate overnight, stirring occasionally to keep chicken well coated.

To assemble the kabobs start by rolling each piece of chicken up in a piece of the bacon. Slide one piece of pineapple, one piece of chicken wrapped bacon, one piece of pineapple, then a piece of onion, pepper, and mushroom.  Repeat this process three more times. Then for each kabob. Each kabob will have four pieces of bacon wrapped chicken, eight pieces of pineapple, 4 each onion, pepper, and mushroom.