Ingredients Jump to Instructions ↓

  1. 2 cans (one 20 ounces, one 8 ounces) unsweetened pineapple chunks

  2. 1/3 cup Worcestershire sauce

  3. 8 boneless skinless chicken breast halves (4 ounces each )

  4. 1 package (1 pound) sliced bacon

  5. 2 large sweet onions

  6. 4 large green peppers

  7. 32 cherry tomatoes

Instructions Jump to Ingredients ↑

  1. Drain pineapple, reserving juice; set pineapple aside. In a small bowl, combine Worcestershire sauce and reserved juice. Cut each piece of chicken into four strips. Pour 1 cup marinade into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for at least 1 hour. Cover and refrigerate remaining marinade for basting. In a large skillet, cook bacon over medium heat until partially cooked but not crisp. Remove to paper towels to drain; cut in half widthwise. Cut each onion into 16 wedges; cut each pepper into eight pieces. Drain and discard marinade. Wrap a piece of bacon around each chicken strip. On 16 metal or soaked wooden skewers, alternately thread the bacon-wrapped chicken, vegetables and pineapple. Grill, uncovered, over medium heat for 6-8 minutes on each side or until meat is no longer pink, basting frequently with reserved marinade. Yield: 8 servings.


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