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BBQ Bacon Chicken Skewers with Spicy Black Bean Salad

This wonderful recipe comes to us courtesy of Chef Robert Holman, Jr. and the Jefferson State Culinary & Hospitality Institute.  
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18 medium Chicken Tenderloin strips
1 1/2 pound Bacon
12 Bamboo Skewers
2 - 16oz. Bottles of Moore's Honey BBQ Wing Sauce
12 oz. Pineapple Juice, divided
15 oz. can Black Beans
1 cup Whole Kernel Corn
2 oz. Chipotle Pepper, diced
7 oz. Fresh Pineapple Chunks, diced
1 each Red, Yellow and Green Peppers, thinly sliced
1 Fresh Jalepeno, diced
1 Red Onion, thinly sliced
2 oz. Olive Oil
Salt and Pepper to taste


1.  Mix 1 1/2 cups Moore's Honey BBQ Wing Sauce with 3/4 cup Pineapple Juice.  Sprinkle tenderloin strips with salt and pepper and marinate in this mixture for 20 minutes.
2.  Soak skewers in water for 10 minutes.
3.  For the salad, rinse and drain beans and corn and set aside.  Saute all of the peppers and onion together then combine with the beans, corn, pinapple and pineapple juice.  Salt and pepper to taste.  After combined, chill for 30 minutes
4.  Remove tenderloin strips and discard marinade.  
5.  Lay chicken strips on a pan and top with a slice of bacon.  
6.  Puncture the chicken strip with a skewer through the underside while wrapping the chicken and bacon onto the skewer.
7.  Place skewers on a 350 degree grill and grill until internal temperature reaches 165 degrees (approx. 15-18 minutes), turning and basting frequently with Moore's Honey BBQ Wing Sauce.
8.  Serve skewers with a portion of Black Bean Salad and Moore's Honey BBQ Wing sauce for dipping.