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Pineapple Chicken Kabobs

I combined a couple of different kabob recipes to come up with this summer grilling mainstay. The marinade does a terrific job of making the chicken and vegetables so tender and tasty.

8 ServingsPrep: 30 min. + marinating Grill: 15 min.

Ingredients

2 cans (one 20 ounces, one 8 ounces) unsweetened pineapple chunks
1/3 cup Worcestershire sauce
8 boneless skinless chicken breast halves (4 ounces each)
1 package (1 pound) sliced bacon
2 large sweet onions
4 large green peppers
32 cherry tomatoes

Directions

Drain pineapple, reserving juice; set pineapple aside. In a small
bowl, combine Worcestershire sauce and reserved juice. Cut each
piece of chicken into four strips. Pour 1 cup marinade into a large
resealable plastic bag; add chicken. Seal bag and turn to coat;
refrigerate for at least 1 hour. Cover and refrigerate remaining
marinade for basting.
In a large skillet, cook bacon over medium heat until partially
cooked but not crisp. Remove to paper towels to drain; cut in half
widthwise. Cut each onion into 16 wedges; cut each pepper into eight
pieces. Drain and discard marinade. Wrap a piece of bacon around
each chicken strip.
On 16 metal or soaked wooden skewers, alternately thread the
bacon-wrapped chicken, vegetables and pineapple. Grill, uncovered,
over medium heat for 6-8 minutes on each side or until meat is no

2 of 2

Pineapple Chicken Kabobs (continued)

Directions (continued)

longer pink, basting frequently with reserved marinade. Yield: 8
servings.

Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.