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Bacon-Wrapped Chicken and Pineapple Skewers

Salty and sweet, these teriyaki-flavored kebobs are great with a green salad or any type of rice.


16 oz. boneless chicken breasts, cubed
8 slices bacon
2 cups Ready-Set-Serve Pineapple Chunks
1 cup teriyaki sauce
1 tsp. sesame seeds
1 tsp. black sesame seeds


Thread skewers in this order: bacon, chicken, bacon, pineapple. Repeat until skewer is filled and bacon wraps chicken.
Cook all skewers on a open-flame or flattop grill until browned. When bacon is crisp and chicken is cooked through, brush all with teriyaki sauce. Continue cooking until it starts to caramelize. Sprinkle with sesame seeds and serve on top of rice or a green salad.


1 bunch Markon First Crop Asparagus, steamed

1/4 C Markon First Crop Basil

2 T Markon First Crop Chervil

2 T C Ready-Set-Serve Lemon Juice

2 cloves Ready-Set-Serve Peeled Garlic

1 tsp. lemon zest

1/4 tsp. cumin

1/4 tsp. coriander

1/4 C extra virgin olive oil

1/2 tsp. kosher salt

1/4 tsp. red pepper flakes

16 large shrimp, cleaned and threaded onto skewers to prevent curling

1 tsp. kosher salt

Olive oil + 2 cloves Ready-Set-Serve Peeled Garlic, for poaching

Edible petals and micro greens for garnish


Slice tips off asparagus and reserve. Add basil, chervil, one cup steamed asparagus stalks, lemon juice, zest, cumin, coriander, salt, pepper flakes, and oil to a food processor and blend until chunky.

Heat oil and garlic until just bubbling. Add shrimp skewers so that shrimp is fully submerged. Reduce heat to a simmer and cook until shrimp is opaque and cooked through. When shrimp are almost cooked, add asparagus tips. Remove all with a slotted spoon and drain on a wire rack.

To plate, arrange tips in a decorative manner. Place shrimp next to asparagus and ladle sauce on top of each one. Garnish with edible petals and micro greens.