All you need:
12 (10-inch long) wooden skewers
2 slices Hy-Vee thick-sliced smoked bacon, uncooked and cut into 1-inch pieces
4 tsp Hy-Vee chili powder
1 tbsp packed Hy-Vee brown sugar
3/4 tsp Hy-Vee salt
1/4 tsp Hy-Vee garlic powder
1/4 tsp Hy-Vee black pepper
1 1/2 pounds Hy-Vee 100% natural COOL Chicken boneless, skinless breasts, cut into 1-inch pieces
1 medium zucchini, quartered lengthwise and cut into 1-inch pieces
1 large red bell pepper, seeded and cut into 1-inch pieces
1 medium pineapple, cut into 3/4-inch pieces
1 c. Hy-Vee barbecue sauce
All you do:
Soak skewers in water at least 30 minutes.
In a food processor, process bacon, chili powder, brown sugar, salt, garlic powder and pepper until a smooth paste forms. In a large bowl, toss bacon mixture with chicken pieces; stir to coat. Thread coated chicken, zucchini, peppers and pineapple on skewers.
Oil grill grate. Preheat grill for direct cooking to medium-high heat. Reserve half the barbecue sauce for serving. Place kabobs on grill, turning one-quarter turn every 2 minutes until browned and lightly charred. Lightly brush top side of kabobs with the unreserved barbecue sauce; turn and cook 1 minute. Brush and turn again; cook about 1 minute or until internal temperature reaches 165 degrees. Serve with reserved barbecue sauce.
Nutrition information per serving:
Dietary Fiber: 4g
Saturated Fat: 0.5g
Trans fats: 0g
Daily nutritional values:
30% vitamin A
170% vitamin C