Grilled Honey Mustard Chicken Skewers with Bacon, Pineapple & Jalapeños (Edit recipe)

136 recipes
|
124 followers

Sweet, smoky, spicy, and straight off the grill — these Honey Mustard Chicken Skewers are built for summer. US Wellness Meats Pasture-Raised Chicken Breast marinated in a creamy Icelandic-style yogurt and True Made Honey Mustard blend — a low-sugar, veggie-based honey mustard that delivers big flavor without the extra sugar — loaded onto skewers with thick-cut bacon, pineapple, and jalapeño, then finished with a honey mustard drizzle. Simple, bold, unforgettable. Use code DEBBIE at the market to try any of the ingredients used in this recipe!

Share

Save

PREP TIME

1 hour

COOK TIME

15 minutes

INGREDIENTS

11

Serves: 6

Ingredients

2 lb Pasture-raised Chicken Breasts - US Wellness Meats
0.5 cup Skyr, Plain - Icelandic Provisions
3 Tbsp Honey Mustard - True Made Foods, for the marinade
0.5 tsp Onion Powder
0.5 tsp Garlic Powder
0.5 tsp Kosher Flake Salt - Primal Palate
1 Black Peppercorns, Ground Fresh, to taste
5 Bacon, thick cut
3 Jalapeño Pepper, sliced
1.5 cups Pineapple, fresh, cut into chunks
2 Tbsp Honey Mustard - True Made Foods, for drizzling

Buy Ingredients on the FoodSocial Market

Shop over 3500 products from unique and independent, creator-curated brands

Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Make the marinade: In a large bowl, whisk together 0.5 cups Icelandic-style plain yogurt, 2 tablespoons True Made Honey Mustard (for marinade), 0.5 teaspoons onion powder, 0.5 teaspoons garlic powder, 0.5 teaspoons salt, and 0.3 teaspoons black pepper until smooth and well combined.
Marinate the chicken: Add the cubed 2 pounds US Wellness Meats Pasture-Raised Chicken Breast, cubed to the marinade and toss to coat evenly. Cover and refrigerate for at least 1 hour and up to 4 hours. Note: do not marinate longer than 4 hours — the yogurt will begin to over-tenderize the chicken and affect the texture.
Prep the skewers: If using wooden skewers, soak them in water for 30 minutes before grilling to prevent burning. Cut the 5 thick-cut bacon slices slices into thirds or halves so they can be woven onto the skewers. Slice the 3 jalapeño peppers, sliced and cut the pineapple into chunks roughly the same size as the chicken cubes.
Assemble: Thread the skewers by alternating marinated chicken, a folded piece of 5 thick-cut bacon slices, 2 cups fresh pineapple, cut into chunks, and 3 jalapeño peppers, sliced slices. Repeat until the skewer is full, ending with chicken. Don't pack too tightly — a little space helps everything cook evenly.
Grill: Preheat your grill to medium-high heat (around 400°F). Place skewers on the grill and cook for 12–14 minutes, turning every 3–4 minutes, until the chicken is cooked through and the bacon is nicely caramelized. Internal temperature of the chicken should reach 165°F.
Finish & serve: Remove skewers from the grill and immediately drizzle generously with 3 tablespoons True Made Honey Mustard (for drizzling). Serve hot straight off the grill.

Notes

Use code DEBBIE at the market to try US Wellness Meats Pasture-Raised Chicken Breasts and True Made Honey Mustard. Marinade tip: Don't exceed 4 hours — the acidity in the yogurt will over-tenderize the chicken and affect texture. Skewer tip: Soak wooden skewers in water for at least 30 minutes before grilling to prevent burning. Metal skewers work great here too. Bacon tip: Folding or weaving the bacon onto the skewer helps it stay in place and get that perfect caramelized edge on the grill. Make it milder: Remove the jalapeño seeds before slicing for less heat, or swap with mini sweet peppers entirely.

Add a Note

About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	304
Fat:	13 g
Carbohydrates:	10 g
Protein:	33 g
Cholesterol:	94 g
Sodium:	319 mg
Fiber:	1 g
Sugars:	7 g
Sugar Alcohol:	0 g
Calculated per serving.