Bacon-Wrapped Pineapple Kebabs

It's been quite some time since our last post, but its only because the team was on a short break while we all moved back home for a few weeks. I know, it sounds like a lame excuse for not putting up recipes, but imagine trying to explain to your parents why the fridge is stocked with 12 packs of bacon and 20 sticks of butter. My mom would beat me with a sock full of tofu burgers and flax seed. Just kidding! It would probably be with her hands. Well, we're back on our own and ready to share some more bacreations with the world. This and the next couple of posts were made back at the old place (yeah, that kind of voids my previous excuse) and then new, post-summer foods will start going up.

This is really the ultimate food-on-a-stick. We made kebabs with bacon-wrapped pineapple, marinated chicken breast and red bell peppers. You don't have to eat the peppers, they're really just there for color. Or you can wrap them in bacon too.



1. Cut chicken breast into kebab-sized pieces, and marinade in olive oil, salt, pepper, cayenne pepper, rosemary, lemon juice and any other herbs/spices you want.






2. Cut up pineapple into small chunks and wrap with bacon.







3. Alternate pineapple, sliced red bell peppers and chicken on a soaked skewer (so it doesn't burn). Sprinkle kebabs with some ground cinnamon.




4. Place in 400F oven for about 15 minutes.





That's it. Just a quick tip: when wrapping the pineapple chunks with bacon, half slices should do the trick. If you're a poon.


- I honestly forget who was there