Updated: May 7, 2018
A little experiment with southwest/Asian fusion. It was pretty tasty even though we didn't have any peppers
· 4 Costco boneless, skinless chicken thawed and cut into 1" pieces
· 3 tsp. kosher salt
· 1 1/2 tsp. fresh black pepper
· 1 1/2 tbsp. packed dark brown sugar
· 2 tbsp. sweet paprika
· 1 tsp. chipotle powder
· 1 fresh pineapple cut into 1” pieces
· 6 slices raw bacon cut into 1” strips
Put chicken in a large bowl and sprinkle with salt. Allow to sit for 30-60 minutes
Place bacon and other spices in food processor and mix until you get a smooth paste.
Don some latex kitchen gloves because here come the messy part.
Add bacon paste to chicken in a bowl and mix by hand trying to coat all the chicken pieces.
Alternate chicken and pineapple (peppers would be good too!) on skewers. Apply any leftover bacon paste that might be in the bowl.
Heat up smoker to “Hi Smoke”, about 220. I used Lumber Jack 100% hickory for this. When your smoker is up to temp add the skewers and smoke for 60 minutes. After that turn heat up to 350 until you reach an internal temp of 165, about 15-20 more mintues.
Remove skewers from smoker and brush on your favorite BBQ or teriyaki sauce. Serve with rice.