Categories: Grilling
Ingredients
- 1/2 cup apple cider vinegar
- 1/2 cup soy sauce
- 1/4 cup honey
- 2 scallions, finely chopped
- 1/4 cup canola oil, plus more for brushing
- 1 1/4 lb. chicken breasts, cut into bite-size pieces
- 12 white mushrooms, halved
- 12 slices thick-cut bacon, halved crosswise
- 8 oz. can pineapple chunks, drained
- 24 cherry tomatoes
- 1 large green bell pepper, cut into bite-size pieces
Directions
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In a large bowl, whisk the first 4 ingredients with 1/4 cup canola oil. Toss with the chicken and mushrooms. Cover and refrigerate 1 hour.
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Heat a grill to medium-high.
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Drain the mushrooms and chicken over a small saucepan. Bring the marinade in the pan to a boil over high heat. Reduce heat to medium-low. Simmer the marinade for 10 minutes. Pour half into a small bowl for basting the kebabs.
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On 12 skewers, thread the mushrooms, chicken, and the remaining ingredients.
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Lightly brush the grill with oil. Cook the kebabs, turning occasionally and brushing with the basting marinade, until the chicken is cooked through, 12-15 minutes. Serve with the remaining marinade.