Bacon-Wrapped Chicken Kabobs

Ingredients:

• ¼ cup (60 ml) soy sauce
• ¼ cup (60 ml) cider vinegar
• 2 tablespoons (30 ml) honey
• 2 tablespoons (30 ml) canola oil
• 2 green onions, minced
• 20 Cremini mushrooms, brushed for dirt
• 3 boneless, skinless chicken breasts, cut into 1-inch (2.5 cm) cubes
• 1 pound (454 g) thick-cut bacon, cut in half
• 1 pineapple, cut into 1-inch (2.5 cm) cubes
• Bamboo skewers, soaked in water for 30 minutes prior to use

Method:

1. Combine the soy sauce, cider vinegar, honey, canola oil, and green onions in a small bowl. Place the mushrooms and chicken into a large Ziploc bag, pour in marinade, and toss to coat evenly. Reseal the bag, removing as much air as possible, and marinate in the refrigerator at least 1 hour, preferably overnight.
2. Preheat grill to high
3. While the grill is preheating, wrap the chicken chunks with bacon, and thread onto skewers so that the bacon is secured. Alternate with mushroom and pineapple chunks. Reserve remaining marinade. *Chicken and mushroom/pineapple skewers separately?)
4. Lightly oil the grill grate. Arrange skewers on the prepared grill. Cook, brushing occasionally with remaining soy sauce mixture, until bacon is crisp and chicken juices run clear, about 3-5 minutes per side, turning the kabobs 4 times. Serve immediately.

All recipes for Eva’s B were developed and written by Chef Eva Bee.