Chicken and Pork BBQ Skewers with Honey-Sriracha Glaze

Chicken and Pork BBQ Skewers with Honey-Sriracha Glaze – Recipe

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.

Prep Time20

Cook Time10

Total Time30

Course: Main Course

Cuisine: American

Servings:

Calories: 475kcal

Author: Mike Hultquist

Ingredients

FOR THE GLAZE

1 cup Sriracha
2 tablespoons honey
3 tablespoons rice wine vinegar
1 tablespoon lime juice
Dash of salt

FOR THE SKEWERS

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

Instructions

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.

Nutrition