Chicken, Bacon & Pineapple Kabobs

I love the spring because it is grillin` time. I love the smell of charing flesh over a fire, steak, chicken, ribs, burgers, or hot dogs. I love them all. I had a serious craving for some kabobs and went for broke. Here is a great recipe for some kabobs. I did mine a little different today to show that the recipe is just a guide and doesn't have to be followed to the letter. Enjoy!

Chicken, Bacon & Pineapple Kabobs

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.

Heat the grill to high with charcoal and wood chips and cook until the chicken is cooked and juices run clear. Serve hot off the grill. Enjoy!