Bacon Wrapped Chipotle Chicken Kabobs
Ingredients
- Chipotle Sauce:
- ½ cup ketchup
- ¼ cup pineapple juice
- 2 tablespoons worsterchire sauce
- 2 tablespoons brown sugar
- 1 tablespoon apple cider vinegar
- 1 tablespoon garlic confit/roasted or 2 garlic cloves, minced
- 1 canned chipotle pepper in adobo sauce, with 1 tablespoon of the adobo sauce
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
- Chicken Skewers:
- 10 metal or wooden skewers
- cooking spray or oil, for grill grates
- 1 pound chicken breasts, boneless and skinless, and cut into 1” cubes
- 8 slices thick cut bacon, cut into 2½ x 1-inch pieces
- 3 cups cubed fresh pineapple
- 1 large red onion, cubed
- 1 large red bell pepper, cubed
- 1 large yellow bell pepper, cubed
- 2 large zucchinis’ cubed (optional)
- chipotle sauce
- fresh cilantro or parsley, for garnish
Instructions
- If using wooden skewers, soak them in water for at least 30 minutes to prevent them from burning too badly. If using metal skewers, no need to soak them.
- Sauce:
- In a small saucepan over medium heat, add ketchup, pineapple juice, Worcestershire sauce, apple cider vinegar, brown sugar, garlic, and chipotle pepper with the adobo sauce, salt, and black pepper; simmer for 7 to 10 minutes, or until the sauce starts to slightly thicken. Remove from the heat and allow to cool.
- Skewers:
- Preheat grill to medium-high heat (between 375°F and 400°F).
- Pour ½ cup of the cooled sauce over the chicken and toss to coat. Wrap bacon pieces around the chicken. Thread kabobs by alternating the bacon-wrapped chicken, pineapple, red onions, peppers, and zucchini on skewers.
- Spray the grill grates with cooking spray or brush with oil. Grill the skewers for 5 minutes. Turn skewers over and coat with the remaining sauce. Grill for an additional 4 minutes, or until the chicken is cooked through and the internal temperature of the chicken reaches 165°F.
- Garnish with fresh cilantro or parsley. Serve immediately. Enjoy!