|
|
|
|
|
Add to Favorites:
|
Rate/Review Recipe:
|
Shopping List:
|
Print:
|
|
|
|
Chicken and Bacon Shish Kebobs
|
|
|
|
Submitted by:
Jimmy |
|
|
Thick Cut Bacon adds a great taste to the grilled chicken and keeps it moist. Pineapple and mushrooms also add to the mix |
|
|
Rate / Review this Recipe
Recipe ratings and reviews are a great place where you can share your thoughts and ideas about any recipe with other CookingSpot.com cooks. Remember, all ratings and reviews are public and will appear with the recipe.
Recipe Rating 5 star = the Best!
|
|
|
Please Login to Rate the Recipe
|
| |
|
|
|
Share your recipes with our community.
Rate and review recipes.
Save your favorite recipes in your private
Recipe Box
Create easy-to-use shopping lists
|
|
|
| |
|
|
INGREDIENTS:
- 1/4 cup(s) , Soy Sauce
- 1/4 cup(s) , Cider Vinegar
- 2 tablespoon(s) , Honey
- 2 tablespoon(s) , Canola Oil
- 10 large , Mushrooms Halved
- 2 large , Scallions Minced
- 3 large , Boneless Skinless Chicken Breast Halves Cut into Chunks
- 1/2 pound(s) , Thick Bacon Halved
- 8 ounces , Pineapple Chunks
|
|
| Instructions: |
In a large bowl, mix the soy sauce, cider vinegar, honey, and Canola oil. Stir in the mushrooms and green onions. Place the chicken in the mixture. Cover, and marinate in the refrigerator at least 1 hour.
Preheat an outdoor grill on high, and lightly oil grate. Wrap the chicken chunks with bacon, thread onto skewers. Alternate with mushroom halves and pineapple chunks.
Arrange skewers on the prepared grill. Cook 15 to 20 minutes, brushing occasionally with remaining soy sauce mixture, until bacon is crisp and chicken is no longer pink and juices run clear. |
|
| Customize: |
|
Servings
|
| Convert To:
|
|
|
|