These delicious Hawaiian Chicken Bacon Pineapple Kebabs. These skewers are packed with flavor from juicy pineapple, tender chicken, and crispy bacon, all glazed with a delectable homemade sauce. Perfect for a summer barbecue or a fun weeknight dinner, these kebabs are sure to become a family favorite.

Why You’ll Love This Recipe:

These Hawaiian Chicken Bacon Pineapple Kebabs combine the sweet and savory flavors of pineapple, barbecue sauce, and bacon. The result is a mouthwatering dish that’s both satisfying and refreshing. Plus, they’re easy to prepare and cook, making them perfect for any occasion.

Ingredients:

For the Sauce:

1/2 cup barbecue sauce
1/2 cup soy sauce
1/4 cup pineapple juice
1 tablespoon brown sugar
1 tablespoon rice wine vinegar
1 1/2 tablespoons minced garlic
1 tablespoon olive oil
1 teaspoon sesame oil

For the Skewers:

1 pound (500 g) chicken breasts, cut into 1-inch cubes
16 bacon rashers, trimmed of excess fat and halved lengthways (2 1/2 inch x 1 inch)
3 cups fresh cubed pineapple
1 large red pepper (capsicum), diced into 1-inch pieces
1 large green pepper (capsicum), diced into 1-inch pieces
1 large red onion, diced into 1-inch pieces
Salt and cracked pepper to taste

How to Make This Recipe:

Prepare the Sauce: In a large jug or bowl, mix together the barbecue sauce, soy sauce, pineapple juice, brown sugar, rice vinegar, minced garlic, olive oil, and sesame oil.
Preheat the Grill: Preheat a grill pan or BBQ grill plates over medium-high heat.
Assemble the Kebabs: Thread the red onion, red pepper, pineapple, green pepper, bacon, and chicken onto skewers, wrapping the bacon around the chicken pieces. Repeat until all the chicken is used.
Coat the skewers evenly with half of the marinade, reserving the other half for basting.
Grill the Kebabs: Brush the grill pan or grates with olive oil.
Grill the skewers for 5 minutes, then brush with 1/4 cup of the reserved marinade.
Turn the skewers over and coat with the remaining 1/4 cup of marinade. Grill for another 4 minutes, or until the chicken is cooked to your liking.
Serve: Serve the kebabs immediately, seasoned with salt and cracked pepper to taste.

Remember it later

Like this recipe! Pin it to your favorite board NOW!

• PIN

Variations:

Spicy Twist: Add some crushed red pepper flakes to the marinade for a spicy kick.
Vegetarian Option: Substitute the chicken and bacon with tofu and extra veggies for a vegetarian version.
Tropical Flavor: Add chunks of mango or papaya to the skewers for an extra tropical flavor.

Equipment:

Large jug or bowl
Grill pan or BBQ grill
Skewers
Brush for basting

Storage:

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the grill or in the oven until warmed through.

What to Serve with This Recipe:

These kebabs pair wonderfully with a fresh garden salad, coconut rice, or grilled vegetables. A tropical cocktail like a Pina Colada or a cold beer would also be a great match.

Tips:

Soak wooden skewers in water for 30 minutes before using to prevent burning.
Cut the chicken and vegetables into similar-sized pieces for even cooking.
Use a meat thermometer to ensure the chicken is cooked to an internal temperature of 165°F (74°C).

FAQ:

Can I use canned pineapple instead of fresh?
Yes, but fresh pineapple gives the best flavor and texture.

What can I use instead of bacon?
Prosciutto or thin slices of ham can be used as a substitute for bacon.

Continue to Content

Hawaiian Chicken Bacon Pineapple Kebabs

Yield: 4

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

These Hawaiian Chicken Bacon Pineapple Kebabs combine the sweet and savory flavors of pineapple, barbecue sauce, and bacon.

Print

Ingredients

• For the Sauce:
• 1/2 cup barbecue sauce
• 1/2 cup soy sauce
• 1/4 cup pineapple juice
• 1 tablespoon brown sugar
• 1 tablespoon rice wine vinegar
• 1 1/2 tablespoons minced garlic
• 1 tablespoon olive oil
• 1 teaspoon sesame oil
• For the Skewers:
• 1 pound (500 g) chicken breasts, cut into 1-inch cubes
• 16 bacon rashers, trimmed of excess fat and halved lengthways (2 1/2 inch x 1 inch)
• 3 cups fresh cubed pineapple
• 1 large red pepper (capsicum), diced into 1-inch pieces
• 1 large green pepper (capsicum), diced into 1-inch pieces
• 1 large red onion, diced into 1-inch pieces
• Salt and cracked pepper to taste

Instructions

In a large jug or bowl, mix together the barbecue sauce, soy sauce, pineapple juice, brown sugar, rice vinegar, minced garlic, olive oil, and sesame oil.
Preheat a grill pan or BBQ grill plates over medium-high heat.
Thread the red onion, red pepper, pineapple, green pepper, bacon, and chicken onto skewers, wrapping the bacon around the chicken pieces. Repeat until all the chicken is used.
Coat the skewers evenly with half of the marinade, reserving the other half for basting.
Brush the grill pan or grates with olive oil. Grill the skewers for 5 minutes, then brush with 1/4 cup of the reserved marinade.
Turn the skewers over and coat with the remaining 1/4 cup of marinade. Grill for another 4 minutes, or until the chicken is cooked to your liking.
Serve the kebabs immediately, seasoned with salt and cracked pepper to taste.

Notes

Soak wooden skewers in water for 30 minutes before using to prevent burning.

Cut the chicken and vegetables into similar-sized pieces for even cooking.

Use a meat thermometer to ensure the chicken is cooked to an internal temperature of 165°F (74°C).

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Approximate Nutrition Information:

Calories: 350 per serving
Carbohydrates: 20g
Protein: 30g
Fat: 18g