Jalapeno Cherry Chicken Kabobs

These chicken kabobs use our Jalapeno Cherry Preserves, which brings a wonderful sweetness and slight kick to the chicken, bell peppers, cherry tomatoes, and zucchini, which, when picked fresh from the garden, adds a whole other level of flavor. Pineapple chunks bring a little more sweetness, and the bacon adds delicious flavor too. We used a yellow and orange bell pepper for color, but you can use green as well. All the color, and the shine of the glaze make these look as amazing as they taste.

Jalapeno Cherry Chicken Kabobs

Jalapeno Cherry Chicken Kabobs

Ingredients

  • 4 kabob sticks
  • 8 strips of thick-cut bacon
  • Boneless, skinless chicken breast or tenderloins, about 1 pound, cut into chunks
  • 2 bell peppers, color of choice, cut into 20 chunks
  • 16 large cherry tomatoes
  • 1 large zucchini, cut into 16 rounds
  • 1 can pineapple chunks
  • 1 – 2 tablespoons Old Mill Jalapeno Cherry Preserves

Instructions

  1. Preheat your oven to 400. Place the bacon on a parchment lined baking sheet and bake for 4-5 minutes or until cooked but still chewy and flexible. Remove from the oven and place the bacon on a paper towel-lined plate and set aside to cool enough to handle.
  2. Prepare 4 kabobs by layering on a slice of bell pepper, and then one end of a piece of bacon. Add a piece of chicken and pineapple, and then pulling the bacon under them, slide it on and then a slice of zucchini, and tomato, and then the bacon again, weaving it through. Repeat and finish with a piece of bell pepper. You should have 4 pieces of chicken and 2 slices of bacon per kabob.
  3. Place them on the same baking sheet, rolling them in the bacon grease or brushing it on each kabob, and place them in the oven and bake for 15 - 20 minutes, turning every 5 minutes. Then turn the oven up to broil and let them broil for 2-3 minutes. Brush on a light coating of the preserves, and continue to broil for another 1-2 minutes, being careful to only char and not burn them.
  4. Then finish brushing on the remaining preserves when they come out of the oven. Coating them as evenly as possible. Serve warm.
 
Main DishesLisa DunnPepper Jellies