Ingredients
24 Ounces
Farmland Applewood Smoked Bacon, Thick Cut Stackpack
24 Ounces
1 1/2 Pounds
Boneless Skinless Chicken Breasts or Thighs (Trimmed of Fat)
1 1/2 Pounds
1
Fresh Pineapple, Cut Into Chunks
1
1
Red Pepper, Cut Into Large Squares
1
1
Green Pepper, Cut Into Large Squares
1
2
Red Onion, Cut Into Large Squares
2
8 Ounces
Whole White Mushrooms, Cut in Half
8 Ounces
3 Tablespoons
Extra Virgin Olive Oil
3 Tablespoons
1 Teaspoon
Fresh Thyme, Oregano or Rosemary, Chopped, 1 Teaspoon
1 Teaspoon
1 Teaspoon
Crushed Red Pepper Flakes
1 Teaspoon
1 Teaspoon
Kosher Salt
1 Teaspoon
1 Teaspoon
Freshly Ground Black Pepper
1 Teaspoon
1 Bottle
Sweet & Spicy BBQ Sauce
1 Bottle
2 Pouches
Pre-Cooked Rice, 2 Pouches
2 Pouches
1
Green Onion, For Garnish
1
Directions
Thread the red onion, mushrooms, red and green pepper, pineapple, and chicken onto the skewers. Wrap the bacon around the chicken. Repeat until all of the chicken has been used. Sprinkle the herbs and seasonings on the skewers
Coat skewers evenly with half of the BBQ sauce. Reserve the other half for basting
Preheat the gas grill to 425˚F. Once the grill reaches temperature, turn off burners in one area to create an indirect heat zone. Light oil the grill rack. Arrange skewers on the indirect heat area of the preheated grill. Grill with the lid open, 5 to 6 minutes or once chicken reaches an internal temperature of 160˚F
Remove from the grill and serve immediately over a bed of rice garnished with green onion
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