Polynesian Style Pineapple Chicken Bacon Skewers

The night before cooking everything, I prepped by frying up 1.5 pounds of bacon. You can set the bacon in the fridge, or make BLTs, whatever. As you'll see later, I used it as garnish.

When you're done, you'll want to drain the fat into a dish and set it in the fridge to cool. This will be used later for the cookie dough! See recipe here: Ginger-Bacon Cookies

Preheat the oven to the broiler setting.

First, you'll want to cut your pineapple. I did mine in such a way as to preserve the halves of the pineapple as a serving dish; I had to scoop out the remnants after removing the segments of fruit. Tasty remnants, they were.

Next, I cut up the chicken breast and got the bacon ready for wrapping. I didn't take a photo of this step, because of the whole raw meat + camera factor. Then you want to mix the ingredients together for the glaze. This will be drizzled over the skewers mid-way through cooking.

Hope you've got a rice cooker for the next step! If not, just do it in the microwave or the stove. I put my rice, water and the juice of about 1/2 of a lime into the cooking water, just for a hint of flavor. Start the cooker and move onto the next step.

Prepare to skewer! I assembled each one as follows: pineapple chunk, wrap in bacon; chicken; cherry tomato. Repeat until the skewer is full. When finished, place them all on a broiler pan.

Broil for 5-7 minutes, then remove the pan. Turn the skewers and drizzle with glaze.

Place back under the broiler for an additional 5-7 minutes, until the bacon is crispy and the chicken is cooked through. Remove and set aside while you tend to your rice.

Once your rice is steamed, fluff it with a fork and add dried parsley to taste/preferred appearance.

You can then scoop the rice into the hollowed out pineapple half and get ready to assemble your dish! Here is the finished Polynesian style pineapple bacon skewers.