This fun dish will score big at your next tailgating party. This Allrecipes Magazine recipe is based on Angie's Chicken and Bacon Shish Kabobs.

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Recipe Summary

prep:
15 mins
cook:
30 mins
additional:
1 hr
total:
1 hr 45 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Whisk cider vinegar, soy sauce, oil, honey, and green onion together in a large bowl. Add chicken and mushrooms; toss to coat. Chill, covered, for 1 hour.

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  • Preheat an outdoor grill to medium-high heat (375 to 450 degrees F (190 to 230 degrees C)).

  • Drain chicken and mushrooms over a small saucepan. Bring marinade to a boil over high heat. Reduce heat to medium-low; simmer for 10 minutes. Pour 1/2 into a small bowl for basting kebabs.

  • Thread chicken, mushrooms, bacon, cherry tomatoes, pineapple, and green pepper onto skewers.

  • Lightly oil grill grate. Grill kebabs, turning occasionally and brushing with reserved marinade, until chicken is no longer pink and bacon is crisp, 12 to 15 minutes. Serve with remaining marinade.

Cook's Notes:

Substitute pork top loin for the chicken if desired.

Use 1 1/2 cups fresh pineapple pieces if preferred.

Nutrition Facts

430 calories; protein 32.1g; carbohydrates 25.2g; fat 22.4g; cholesterol 81.3mg; sodium 1343.4mg. Full Nutrition
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