2 cans unsweetened pineapple chunks (one 20 oz. and one 8 oz.)
1/3 cup Worcestershire sauce
8 boneless skinless chicken breast halves
1 pkg. sliced bacon
2 large sweet onions
4 large green peppers
32 cherry tomatoes
Directions
Drain the pineapple, reserving juice; set pineapple aside. In a bowl, combine the 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 8 pieces. Drain and discard marinade. Wrap a piece of bacon around each chicken strip. On 16 metal or soaked wooden skewer, alternately thread the bacon-wrapped chicken, vegetables, and pineapple. Grill, uncovered, over medium heat for 6-8 minutes on each side or until juices run clear, basting frequently with marinade. 8 servings.
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