Chicken, Bacon, and Pineapple Kabobs
  • 1½ lbs boneless, skinless chicken thighs
  • 12 slices turkey bacon
  • 3 cups fresh pineapple chunks
  • ⅓ cup hickory-smoke barbeque sauce
  • ⅓ cup pineapple preserves
  • 2 pouches (8.8 ounces each) fully cooked white rice
  1. Soak 8 short bamboo skewers (or assemble 4 long metal skewers).
  2. Trim excess fat from chicken thighs and cut into bite-size pieces, around 1-inch cubes.
  3. Place on plate and microwave on high for 5 minutes, stirring once halfway through.
  4. Cut bacon into 2-inch long pieces.
  5. Thread skewers, starting with chicken, the bacon folded in half, pineapple chunk, bacon folded in half, repeating until all ingredients are used.
  6. Prepare grill with medium-hot coals or heat gas grill to medium-high.
  7. Place skewers on grill and cook 6 minutes. Turn and grill 6 more minutes.
  8. Meanwhile, stir BBQ sauce and pineapple preserves together; heat for a minute or 2 in microwave to warm and stir frequently.
  9. Microwave rice following package directions.
  10. Remove skewers from grill.
  11. Brush with warm sauce.
  12. Serve over rice, with extra sauce on the side.
Recipe by Cast Iron and Wine at