Chicken and Pork BBQ Skewers with Honey-Sriracha Glaze
Bust out the grill for these addictive barbecued kebabs made with bacon wrapped pork, chicken, pineapple and peppers, then mopped with a quick glaze of honey and sriracha. Here is the recipe.
SO HAPPY we finally got our new grill. The old one was on its last leg. The grates were still good, but the entire inner structure was falling apart, but hey, it lasted 8 years. This new one looks so pretty sitting on the patio and it likes to talk to me. It says, “Mike, let’s get grilling. NOW. Hurry. What are you making tonight? Hey, Mike. Hey. HEY!” I am absolutely NOT one to ignore the call of the grill. You know what goes great on the grill? So many things! Especially KEBABS. Kebabs are fun because you get to flex your creativity in numerous ways. First, you can vary up the primary ingredients as much as you’d like to. I like variety. Consider what pairs nicely, and what appeals to your taste buds. Just be sure to choose ingredients that can stand up to the searing heat and won’t fall apart, and that cook fairly evenly. You don’t want ingredients falling through the grates or some of them burning while others aren’t quite cooked through.
You get to play with seasonings. Salt and pepper are just fine, but think of a nice Cajun blend, maybe some Creole, or a good mix of chili powders. Scorpion powder, anyone? Oh YES! And then there are the sauces and glazes. Talk about a wide open world of possibilities for you! How exciting. For this particular meal, I went with chicken, pork and pineapple, a truly classic combination. Because, hey, it works. I wrapped the pork in bacon for extra flavor. Because BACON. No explanation needed. And jalapeno peppers chopped nice and large for even cooking. Again, because JALAPENOS. #JalapenoObsession.
The sauce is quick and easy, which I love. It consists of Sriracha, honey, vinegar and lime juice with a dash of salt. Simple things can taste truly AWESOME. I’m quite thankful for this. Truly.
When making skewers and kabobs, you’ll typically want 2-3 ounces of meat for a small kebab. They work wonders as appetizers, small bites, party favors, or enjoying several of them as your main meal. I made these extra chunky for a substantial meal, with 8 ounces of meat per skewer, plus the veggies and fruit. They were quite filling!
I also went with chicken breast for these, though chicken thighs will cook more evenly for you on the grill, and are even easier to work with for kebabs, but chicken breast is crazy good on the grill, especially with this glaze. If you’re worried about the chicken breast drying out, consider brining it first, or wrapping them in bacon. BACON. Yeah.
I hope you enjoy the kebabs!
- 1 cup Sriracha
- 2 tablespoons honey
- 3 tablespoons rice wine vinegar
- 1 tablespoon lime juice
- Dash of salt
- 2 chicken breasts about a pound
- 1 pound pork shoulder
- 8 slices bacon
- 1 medium white onion
- 2-3 jalapeno peppers
- Fruit from ½ pineapple peeled
- 2-3 tablespoons favorite dry rub – I used a Cajun blend
- Salt and pepper to taste
- 4 12” skewers use 8 skewers if you want to cut the ingredients for smaller skewers
Make your glaze by whisking together sriracha, honey, vinegar, lime juice and a pinch of salt. Set aside until ready to use.
For the skewers, cube the chicken and pork into 8 pieces of about 2 ounces each for larger skewers. Rub them down with your dry run blend, salt and pepper.
Chop the pineapple, jalapenos and white onion into large chunks about the size of the meat.
Thread the skewers first with chicken, then pork, pineapple, onion and jalapeno pepper. You should be able to fit 2 of each on each skewer.
Wrap each piece of pork in bacon.
Heat your grill to medium-high on one side and lightly oil the grates.
Grill the skewers a couple minutes per side, until you have a nice char on everything.
Brush the glaze over the skewers and give each side another quick sear.
Move the skewers to the cooler side of the grill and continue to baste every 30 seconds or so. Continue cooking until chicken and pork are cooked through, but not over cooked.
Remove from heat and drizzle with any remaining glaze.
Serve with some extra limes.