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:
- 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.
- Preheat grill to high
- 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?)
- 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.