Tropical Chicken & Bacon Skewers with Spicy Pineapple Relish

When you think of summertime, what typically comes to mind?

For me, I think of gathering with friends and family, BBQ’s, walking barefoot through the grass, hanging out at the beach, and sitting by the swimming pool. (I’m ready to go grab my swimsuit and sunglasses right now).

And in each of these summer scenarios, there’s almost always food involved.

When it comes to the menu for a backyard BBQ, “healthy” is probably not the first word that comes to mind.

(I mean, have you watched the Coney Island 4th of July hot dog eating contest?? Ew…)

If you’re working on a lifestyle change and trying to make healthier choices for yourself, this can be a little overwhelming if you don’t have a game plan.

But here’s the thing—you can enjoy a fun BBQ with delicious food that is also nutritious and won’t leave you feeling like a hot mess by the end of the day. Here’s a recipe for your next summer party that is a confirmed crowd pleaser. It’s a full meal of protein, fruit, and veggies, all on a single stick.

And there’s BACON in it.

Yep, you heard me right.

Maybe you’re thinking, “Bacon?? I thought you were a health coach…?”

In my world bacon is not the devil, and a healthy lifestyle is all about balance. I don’t recommend having it very often, but if you do have it once in a while, then really enjoy it.

Because here’s the thing—it’s not just about WHAT you eat, it’s also about HOW you’re eating.

So enjoy this touch of crispy bacon alongside those other yummy fruits and veggies while you bask in the summer sunshine and feel the grass beneath your feet. Take a deep breath to center yourself, savor the moment, and take advantage of those slower-paced summer days and find yourself a moment to relax. Doing that is so much more beneficial for your health than living in a constant state of deprivation or obsessive calorie counting.

Give this recipe a try, whether it’s for an easy weeknight meal you can prep ahead, or for your next summer get together. Let me know what you think ;)

Tropical Chicken & Bacon Skewers with Spicy Pineapple Relish

2-3 lbs boneless skinless chicken breast, cut into 1.5-inch cubes
3 large bell peppers, cored and cut into 1.5-inch pieces
1 large fresh pineapple, cut into 1.5-inch cubes
16 oz thick-cut bacon, sliced into 1.5-inch pieces
1 shallot, finely chopped
1 Tbsp Sriracha hot sauce (more or less to taste)
zest & juice of 1 lime
salt & pepper
2 Tbsp vegetable or grape seed oil
wooden skewers

Soak the wooden skewers in water before using, about 30 minutes. Preheat a grill or grill pan to medium-high heat.

Meanwhile, form an assembly line with the ingredients: Toss the cubed chicken with salt, pepper, and a tablespoon of oil in a bowl and set aside. Cut up the pineapple (reserving about 1/2 cup in a separate small bowl for the relish) and bell peppers and season with salt and pepper, setting aside in separate piles. Then cut up the bacon into a fourth pile.

Once the skewers are done soaking, start assembling: First a piece of bell pepper, then pineapple, bacon, chicken, another piece of bell pepper, pineapple, chicken, bacon, and capped with bell pepper. Assemble all the skewers until you run out of ingredients, then set aside on a sheet pan. Brush the grill or grill pan with oil to prevent the skewers from sticking, then grill on medium-high heat for about 10-12 minutes. Turn them every few minutes until they’re cooked evenly, the chicken is slightly firm to the touch and no longer pink inside, and the bacon is crisp. Take them off the grill to rest for several minutes while you make the relish to go on the side.

Finely chop the reserved pineapple and add to a small mixing bowl. Muddle half of the pineapple to release some of the juices, then add the finely chopped shallot, lime zest and juice, salt, pepper, and Sriracha (if you don’t like it too spicy then add less). Transfer the relish to a serving bowl and serve alongside the skewers on a large platter.

*If making these for a party, here’s a couple tips to make it easier and less stressful:

• Chop everything up and assemble the skewers ahead of time, leaving them uncooked on a sheet pan or sealed food storage container until you’re ready to grill. Set them out 30 minutes before you grill to let them come up to room temperature and cook evenly.

• Make the relish ahead of time and keep in the fridge in a food storage container with a lid.
  

*Don’t know what to do with all the leftovers? Take everything off the skewers and toss with some spinach to make a simple salad. Shake up a simple vinaigrette by adding extra virgin olive oil to the pineapple relish.