So, one of my bosses went on vacation to Hawaii a couple weeks ago. I wish that had anything to do with the dish I’m about to share with you, but, aside from the name, it doesn’t (I just thought it would be a good transition).
Anyway, I was moseying my way around Pinterest the other night, while I was trying to meal plan, and I came across an image of chicken wrapped in bacon… BACON. *Side note: I just looked it up and “moseying” is an actual word with an actual definition… I thought for sure I was making that spelling up.* But, seriously? I’ll eat just about anything with bacon on it.
From that moment on, I was on a mission. I needed chicken with bacon. The recipe I had pinned looked DELISH; but, I really wasn’t feeling the whole brown sugar aspect for some reason. Then I had a moment. It was like one of those moments where everything in the world becomes clear to you, except with food. Boy, did I understand food at that moment.
You read that correctly: pineapple. Pineapple soaked chicken, wrapped in bacon… just kill me now. I don’t know who I thought I was at that moment, but I’m almost positive I decided the flavors would be acceptable together because of Hawaiian pizza. I mean it sort of makes sense, right? Hawaiian pizza has ham and pineapple together… bacon is close to ham. Whatever, in the end all that matters is: it worked. It really worked, as in, I could eat it every day for a year, kind of worked.
The nice thing about this recipe is that you could totally turn it into a bunch of different things. I ate mine plain for dinner and then for lunch the next day I cooked down some extra pineapple juice and put the chicken in a lettuce wrap with bean sprouts. I made mine with a baked lemon broccoli risotto and a side of broccoli on its own . Also, I cut my chicken into smaller, bite-size, pieces and let it marinade overnight; but I’m sure you could do it in a few hours too.
Hawaiian Grilled Chicken
Yields: 2 Servings Prep Time: 15 Minutes Cook Time: 20 Minutes
2 boneless chicken breasts
6-8 pieces of bacon
1 cup pineapple juice
1 tablespoon lemon juice
1 clove of garlic
Cut each chicken breast into thirds, or fourths if you prefer thinner chicken, and place in zip-lock bag with lemon and pineapple juice. Roughly mince the clove of garlic and add to the bag.
Allow chicken to marinade at least two hours (I let mine marinade overnight).
Remove chicken from bag and wrap a bacon slice around each piece.
Grill for approximately 15-20 minutes, until chicken is fully cooked and bacon is crispy.