Four Foods on Friday / Chicken Kabobs

1. What is your favorite food that is cooked on the barbeque?

Steaks and kabobs

2. What veggies, if any, do you cook on the barbeque?

Grilled corn, vege kabobs, potatos

3. Tell us a little about your barbeque habits. Who grills, how often, what months, etc.

In Phoenix we grilled all year long. Here in GA we drill in the summer til about Sept. Hubby grills most of the time, but I can also. He is just better.

4. Share a barbeque recipe.

CHICKEN KABOBS - FOR THE GRILL

8 slices bacon, cut in half

4 chicken breast halves, skinned & boned

1 (15 1/2 oz.) can unsweetened pineapple chunks

1 lg. onion

2 lg. green peppers

16 cherry tomatoes

1/2 c. white wine (opt)

3 tbsp. Worcestershire sauce

1/8 tsp. black pepper

Cook bacon for 1-3 minutes or until transparent. Drain and set aside. Cut each chicken breast into 4 strips. Drain pineapple chunks, reserving juice. Combine chicken, pineapple chunks, bacon, onions, green pepper and cherry tomatoes in a shallow dish.
Combine 1/2 cup reserved pineapple juice and remaining ingredients and stir. Pour marinade over mixture. Cover. Chill at least 8 hours, stirring often.
Drain and reserve marinade. Wrap a piece of bacon around each piece of chicken. Alternate chicken with vegetables on skewers. Grill about 6 inches from medium hot coals for 20 minutes or until done, turning and basting often with reserved marinade. (4 servings.)