Hawaiian Chicken + Bacon Skewers

A summer favorite and we're almost in that season! There's no better way to celebrate the sun feeling like you're in the tropics with nice Hawaiian chicken and a pina colada in hand! Grilled to perfection for the best crispiness of sweet pineapple and chicken flavors.

Gather Ingredients: (serves 4)

Marinade:

• 2 lbs boneless chicken breast, cubed

• 3 tbsp soya sauce

• 3 tbsp brown sugar (or honey)

• 1 tbsp sesame oil

• 1/2 tsp ginger

• 1/2 tsp garlic

Skewers:

• 8 bamboo skewers, cut in half + soaked in water for at least 30 minutes

• 4 assorted bell peppers, diced

• 2 red onions, diced

• 1 lb bacon, cut each strip of bacon in half

• 1/2 pineapple, cored + sliced

• olive oil

Let's Get Mixing:

1. Place Chicken in a large mixing bowl or a shallow baking dish. Sprinkle with salt and black pepper. Gather marinade ingredients and pour onto the chicken, mix well. Marinate for 1-2 hours or overnight for best results.

2. Heat grill or oven to 350 degrees. Brush olive oil onto the grill plate or in a shallow baking dish to avoid sticking.

3. Take bamboo skewers out of the water and dry them on a paper towel.

4. Assemble the skewers, starting with an onion as the base. Get creative and have fun with it. Folding the bacon also helps secure the bacon strip in place. I usually stack mine like this: onion, chicken, pepper, pineapple, bacon, chicken, pepper, pineapple, onion - and repeat.

5. Grill or bake for 15-20 minutes, turning occasionally.

6. Let skewers rest while you prep the pairings - and ENJOY!