For the Hawaiian marinade: Combine all ingredients in a medium saucepan and stir until the arrowroot (or cornstarch) powder is dissolved. Bring the mixture to a boil, reduce the heat to medium and simmer for 2 minutes. Place chicken in a zip lock bag and pour half of the marinade on top. Place pineapple, red bell pepper & red onion in another zip lock bag and pour the other half of the marinade. Marinate for at least 30 minutes (for best results marinade for several hours or overnight). Meanwhile, if you use wood skewers soak them in water for about 20 minutes.
Thread the skewers. Weave the bacon around each piece of chicken. You'll need two strips of bacon per skewer if using 4 pieces of chicken. Add pineapple, stick the bell pepper and onion together. I usually use 3 -4 pieces each of pineapple, bell pepper and red onion per skewer. Brush some olive oil evenly over each kebab.
Preheat the grill to medium high. Grill the kebabs for 10-15, turning a couple of times, until done.
Serve immediately and enjoy! :)
Prep time excludes the marinating time. The nutrition label excludes the marinade since it's discarded.
Bacon Pineapple Chicken Kebabs
Amount Per Serving (309 g)
Calories 542Calories from Fat 246
% Daily Value*
Saturated Fat 8.3g42%
Polyunsaturated Fat 19g
* Percent Daily Values are based on a 2000 calorie diet.