Chicken, Bacon, Pineapple Kebabs

Instructions:

1. Preparing the Marinade:

1. In a medium bowl, whisk together soy sauce, olive oil, honey, apple cider vinegar, minced garlic, grated ginger, smoked paprika, and ground black pepper until well combined.
2. Place the chicken pieces in a large zip-lock bag or a bowl. Pour the marinade over the chicken, ensuring all pieces are well coated. Seal the bag or cover the bowl and refrigerate for at least 1 hour, or up to 4 hours for more flavor.

2. Preparing the Glaze (Optional):

1. While the chicken is marinating, prepare the glaze by combining barbecue sauce, pineapple juice, honey, and Dijon mustard in a small saucepan.
2. Heat over medium heat, stirring occasionally, until the mixture comes to a slight boil and thickens slightly. Remove from heat and set aside.

3. Assembling the Kebabs:

1. If you’re using wooden skewers, make sure they’ve been soaking in water.
2. Preheat your grill to medium-high heat.
3. Thread the marinated chicken, bacon, pineapple, bell peppers, and red onion onto the skewers. Alternate between the chicken, bacon (fold each half slice accordion-style), pineapple, and vegetables. Season the assembled kebabs with a little salt and pepper.
4. Ensure not to overcrowd the skewers; leave a little space between each piece to ensure even cooking.

4. Grilling the Kebabs:

1. Oil the grill grates lightly to prevent sticking.
2. Place the kebabs on the grill, turning every 2-3 minutes to ensure even cooking and to get those beautiful grill marks on all sides. The chicken should be cooked through, and the bacon crispy, which usually takes about 12-15 minutes.
3. In the last few minutes of grilling, brush the kebabs with the prepared glaze (if using), turning them to glaze all sides.