Bacon Wrapped Barbecue Chicken and Pineapple Skewers

Chelsea and Dan made these the other Sunday and they were delicious!

2 pounds boneless skinless chicken breasts cut into 1 ½ inch pieces

1 - 2 pounds bacon

About ¼ cup brown sugar

1 ½ - 2 cups barbecue sauce – mixing KC Masterpiece and Sweet Baby Ray’s is yummy.  Set aside ½ cup for brushing on during grilling

1 large pineapple cut into chunks 

Combine chicken pieces with barbecue sauce and marinade for 2-3hours (this step can be omitted if pressed for time, but add some extra barbecue sauce while grilling)

 Lay out bacon strips on a cookie cooling rack and place rack in a regular cookie sheet (so the bacon grease will drip into cookie sheet) brush each strip with the brown sugar and bake at 400 degrees for about 5 minutes just enough to make sure the brown sugar cooks into the bacon. This step is important for wrapping the chicken and getting crispy on the grill. 

Let bacon cool enough to handle and wrap bacon strip around each chicken piece and skewer. Then thread pineapple and bacon-wrapped chicken. I like to alternate pineapple chunk, bacon wrapped chicken, in a pattern until skewer is filled to my liking.

Grill kabobs until chicken reaches 155-160 degrees F. Slather remaining barbecue sauce onto bacon-wrapped chicken when they are nearly cooked.

Serve with a green salad with avocado, tomatoes, cucumbers and croutons.  Enjoy!