Lemon Bars and cooking scars

Traveling though life one recipe at a time

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Gettin' ready to grub! #grillen #prep #kingsfordcharcoal #saturdayshenanigans #lazysummernights

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Let’s start the summer off right with one of my personal faves: Chicken & Bacon Shish Kabobs!! Juicy chicken, tangy pineapple, and tender veggies gives this dish it’s mouthwatering effect. So, as the temperatures continue to soar, save the indoor cooking for later, and fire up the grill to enjoy this tasty summer treat!

 INGREDIENTS: 

1/4 cup soy sauce

1/4 cup cider vinegar

2 tablespoons honey

2 tablespoons coconut oil

2 green onions, minced

2 cups of chopped mushrooms, green, red, and yellow peppers, chunked (enough for dish)

3 skinless, boneless chicken breast halves - cut into chunks

1/2 pound sliced thick cut bacon, cut in half

1-8 ounce can pineapple chunks, drained

 Wood skewers, soaked in water for 10 minutes

DIRECTIONS:

In a bowl, combine soy sauce, cider vinegar, honey, coconut oil, and green onions. Place the chicken into the mixture, and completely coat. Cover, and marinate in the refrigerator for at least 1 hour.

Preheat grill for high.

Remove chicken from the marinade and shake off excess sauce. Pour the marinade into a small saucepan and bring to a boil over high heat. Reduce heat to medium-low and simmer for 10 min.; set aside.

Wrap the chicken with bacon, and thread onto skewers so that bacon is secured. Alternate with halves and pineapple chunks, mushrooms, and peppers.

Lightly oil the grill grate. Arrange skewers on grill. Cook 15 to 20 minutes, brushing occasionally with remaining sauce mixture, until bacon is crisp and chicken juices run clear.