Pineapple Teriyaki BBQ Chicken & Bacon Kebabs

3 lbs boneless chicken, cut into equal size chunks or boneless chicken tenders cut in half

1 1/2 cups pineapple juice

1 package dry onion soup mix

1/2 cup soy sauce

1 T sesame oil

30-40 fresh pineapple chunks

12 oz. thick applewood bacon slices

1 cup BBQ sauce {we used Sweet Baby Ray's}

 

Combine pineapple juice, onion soup mix, soy sauce and sesame oil in a large ziplock bag or a mixing bowl.  Add chicken pieces and marinate in the refrigerator for 6 hours.

Cut bacon strips into 1/5s.  Load kebab skewers with alternating chicken, pineapple and bacon pieces.  Sprinkle with salt and pepper or favorite seasoning. Grill over medium to medium high heat for about 20-25 minutes, brushing with BBQ sauce during the last 5 minutes of cooking.