Hawaiian Bacon Pineapple Chicken Kebabs

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  0.5 cup BBQ Sauce
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  0.5 cup Soy Sauce, Low Sodium
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  0.3 cup Pineapple Juice, Canned Or Fresh
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  1 tbsp Brown sugar
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  1 tbsp Vinegar, Rice
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  1.5 tbsp Garlic
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  1 tbsp Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  1 tsp Sesame Oil, Toasted
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  500 g Chicken Breast, Boneless Skinless

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  16 Bacon, Center-Cut Pork(352g)
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  3 cup Pineapple
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  1 Bell Pepper(119g)
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  1 Yellow Onion(110g)
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  Salt and cracked pepper (to taste)

Instructions

1. 1Whisk together the BBQ sauce, soy sauce, pineapple juice, brown sugar, rice vinegar, fresh garlic, and toasted sesame oil in a large bowl until the brown sugar dissolves completely.
2. 2Cut the chicken breast into bite-sized chunks, dice the bacon into 1-inch pieces, and cut the pineapple, bell peppers, and onion into 1-inch chunks. Season the chicken with salt and cracked pepper.
3. 3Thread the chicken, bacon, pineapple, bell peppers, and onion alternately onto skewers, wrapping bacon pieces around chicken chunks as you go. Coat all skewers evenly with half the marinade and reserve the remaining half for basting.
4. 4Heat a grill pan over medium-high heat and brush lightly with olive oil, about 1–2 minutes, until shimmering.
5. 5Place skewers on the hot grill pan and cook 5–7 minutes over medium-high heat until the chicken is no longer pink on the exterior and the bacon begins to crisp, then brush with half the reserved marinade. Turn skewers over and brush with the remaining marinade.
6. 6Cook 4–5 minutes more over medium-high heat until the internal temperature of the chicken reaches 165°F and the bacon is golden brown.
7. 7Divide the skewers evenly into 10 airtight containers while hot, allowing them to cool to room temperature before sealing.
8. 8Refrigerate for up to 4 days, or freeze for up to 3 months. Reheat in a skillet over medium heat for 3–4 minutes until warmed through.