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Try Tangy Chicken Skewers the next time you fire up the grill

By Angelia Hensley • May 29, 2019 at 12:00 AM

Don’t you just hate when you open the refrigerator and find you are out of something that you need for dinner preparation? The one thing I was searching for but not finding on the shelves of my Frigidaire was my husband’s homemade barbecue sauce. However, I did find bacon, pineapple, chicken and Poblanos. Not willing to give up the fight, I found a bottle of Sweet Baby Ray’s Barbecue Sauce and decided to proceed with making skewers because, after all, I did say there was bacon!

Although Sweet Baby Ray’s is one of the best sauces off the shelf, I did decide to jazz it up a bit to make it bacon worthy. I added tequila, white wine vinegar and chili powder to the jarred sauce. Although it isn’t nearly as tasty as the homemade goodness that usually camps out on my shelves, it still brought a tanginess to the chicken, chilis, pineapple and bacon that was a thing of beauty.

Tangy Chicken Skewers


1½ cups of Sweet Baby Ray’s Barbecue Sauce

Splash of white wine vinegar

1 Tbsp. chili powder

⅛ cup tequila

*Combine all of the above to create a delectable sauce worthy of these skewers

2 large boneless chicken breasts cubed into skewer size (1 inch)

1 fresh pineapple cubed the same size as the chicken

½ pound of thick-cut bacon cooked halfway through and cut into pieces

2 fire-roasted Poblano chilis sliced the same size as the chicken


Marinate the chicken chunks in half of the barbecue sauce for 2 to 4 hours. Skewer the chicken, pineapple, chilis and bacon. Grill on medium heat approximately 10 to 12 minutes, basting with the remaining sauce as they cook. (Suggestion: Use two skewers to avoid having the food spin when you try to turn it.)

Mount Carmel’s Angelia Hensley is a community contributor for the Kingsport Times News.

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