Embarrassing fact: My husband showed me for the first time last week how to turn on the BBQ grill. I know, I know-it’s not like climbing Mount Everest to push a button and turn on some heat. Feel free to judge, but this is coming from someone who also had never pumped gas into a car for the first time until I got married. 🙂
I’m totally at ease in the kitchen, but when it comes to outdoor barbecuing, I’m a pansy. It could be because the hubby and I have this wonderful deal that if I get the food ready, he’ll grill it.
I’m proud to announce, though, that I’ve conquered another fear and I’ll never again be intimidated by the mean green grilling machine on our back patio.
I’ll warn you, though, that this meal takes a little forethought and preparation. I admit to some occasional grumbling while skewering like a mad woman, only because I usually put it off until late at night. But I always completely forget the slight inconvenience once the savory treasures hit my taste buds the next day. This is some of the best grilled grub I have ever had the privilege of putting into my mouth. No exaggeration.
The homemade Teriyaki Sauce is a must! Seriously, I’ve never had a better sauce-homemade or store-bought, and the stuff literally only takes minutes to make.
- If you’re using wooden skewers, soak them in water for a little while prior to preparing the kabobs. This will prevent extra charring of the sticks when grilling. I forgot to do this…thus the very black sticks.
- Cut the bacon into thirds. Count how many pieces you have and then keep that in mind when cutting up the chicken breasts.
- Cut the chicken into bite-sized pieces; you’ll want roughly as many pieces of chicken as you have of bacon.
- Drain the pineapple and place in a bowl. Set up a workstation with kabob skewers, chicken, bacon, and pineapple, plus a shallow dish, cookie sheet, or heavy-duty zip-top plastic bag for marinating the skewers.
- Wrap a piece of bacon around a piece of chicken and poke the skewer through it. Push the meat all the way to the bottom. Top with a pineapple chunk. Repeat the process so there are three pieces of bacon-wrapped chicken on the skewer and two pineapple chunks. Do the same for your remaining skewers. I ran out of bacon, but still just skewered the chicken and pineapple at the end.
- Place the skewers on a cookie sheet lined with foil.
- Reserve 1/2 cup of Teriyaki Sauce and pour the remaining sauce over the chicken. Marinate for 4-8 hours (I let it sit overnight).
- If you choose to cook these on a grill, preheat the grill to medium-high heat (about 400 degrees F). Place skewers on grill and baste with reserved Teriyaki Sauce. Cook for 7 minutes, turn, baste, and cook for another 7 minutes, approximately.
- To cook these in the oven, preheat oven to 400 degrees F. and place on a foil-lined baking sheet. Cook for 20 minutes, turning and basting once.