Firecracker BBQ Bacon Wrapped Chicken with Smoky Pineapple Salsa

Allergens

Gluten, Soy (depending on BBQ sauce used)

Ingredients

• 6 large boneless, skinless chicken breasts
• 12 slices thick
• cut bacon
• 1 cup BBQ sauce (your favorite brand or homemade)
• 2 cups fresh pineapple, chopped
• 1/4 red onion, finely diced
• 1/4 cup cilantro, chopped
• 1 jalapeno, minced (optional)
• 1 lime, juiced
• Salt and pepper to taste

Instructions

1. Preheat your grill or griddle pan to medium high heat.
2. Season both sides of each chicken breast with salt and pepper.
3. Wrap each chicken breast with two slices of bacon, overlapping the edges to secure it in place.
4. Brush a generous layer of BBQ sauce on all sides of the bacon wrapped chicken breasts.
5. Grill or cook the chicken breasts for 6 7 minutes per side or until cooked through and the internal temperature reaches 165°F (74°C).
6. While the chicken is cooking, prepare the Smoky Pineapple Salsa by combining pineapple, red onion, cilantro, jalapeno (if using), and lime juice in a bowl. Season with salt and pepper to taste. Refrigerate until ready to serve.
7. Remove the cooked chicken from the grill and let it rest for 5 minutes before slicing and serving with Smoky Pineapple Salsa on the side.

Chef’s Insight

For an extra smoky flavor, soak wooden skewers in water for 30 minutes before using them to thread the pineapple chunks for the salsa.

Notes

This recipe calls for thick-cut bacon, which will provide a more satisfying bite when grilled. Be sure to use fresh pineapple and squeeze the lime just before combining with other salsa ingredients for the best flavor.