BBQ Bacon Chicken Kabobs

Yummy!  We loved this!  I used carrots and potatoes instead of the bell pepper, pineapple and onion.  I also made all chicken. 



Ingredients:

1 1/2 lbs boneless skinless chicken breasts, cut into 1-inch cubes
2/3 c Smoky Bacon BBQ Sauce
1 - 1 1/2 Tbsp Rustic Herb Seasoning
1 lg green bell pepper, cut into 1 inch pieces
12-16 oz fresh pineapple chunks
1 (2.52 oz) pkg fully cooked bacon, halved
1 lg red onion, cut into wedges
10-12 (12 inch) wooden skewers, soaked in water 30 minutes

Instructions:

1.  Combine chicken, 1/3 cup Smoky Bacon BBQ Sauce and Rustic Herb Seasoning in a gallon freezer bag.  Seal well; toss to coat.  Refrigerate several hours or up to overnight.

2.  Prepare grill to medium heat.  Remove chicken from marinade; discard bag with marinade.  Thread chicken, green pepper, pineapple, bacon and onion on skewers in desired pattern.

3.  Place skewers on grill.  Grill, turning once, until internal temperature of chicken reaches 165 degrees Fahrenheit on an instant-read food thermometer, about 8-9 minutes, brushing with remaining 1/3 cup Smoky Bacon BBQ Sauce the last few minutes.  Salt and pepper as desired.

Makes 6 servings.  Serve with assorted melon slices.

Make ahead & freeze:  Prepare step 1.  Place 1/3 cup Smoky Bacon BBQ Sauce in a quart freezer bag.  Place both bags in a gallon freezer bag.  Seal well, label and freeze.  Thaw completely.  Continue with step 2.