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Hawaiian Chicken and Bacon Skewers

This recipe is a great version of traditional Hawaiian style skewers with an added tweak – bacon! Sauce Goddess Sweet & Tangy Mop Sauce brings together the pineapple and pepper flavors into a mouthwatering tangy treat. It’s versatile enough for most any kind of meat, so if you’re in the mood for steak or just want to double up on the pork mix them in or swap out for the chicken.

Hawaiian Chicken and Bacon Skewers

  • 8 skewers (if they are wood, soak for 30 minutes in water)
  • 8 slices of bacon
  • 2 lbs chicken, boneless skinless thighs are nice and moist
  • 3/4 cup Sauce Goddess Sweet & Tangy Marinade and Mop sauce
  • 1 sweet onion, cut into chunks then separated into slices
  • 1 red bell pepper
  • 1 cup pineapple chunks

    Chicken Prep
  1. Cut chicken into 1-2 inch cubes.
  2. Place Sweet & Tangy sauce into a zip top bag and add chicken chunks.
  3. Remove most of the air and zip closed.
  4. Place in fridge overnight.
    Skewer Creation
  1. Start each skewer by first adding a pepper slice and then an onion slice.
  2. Add one end of a strip of bacon (one per skewer). Do "NOT" move the bacon down the skewer. You need to move it only far enough to get another ingredient on so it will be tightly woven.
  3. Add the chicken then move down slightly and add pineapple, onion and pepper.
  4. Gently stretch the bacon and run the skewer thru it a second time.
  5. Continue with chicken, onions, pineapple and pepper, weaving one strip of bacon every 2 " or so.
  6. Heat your grill to 300 at most.
  7. Place skewers on the grill and cook slowly to make sure the bacon and chicken are both cooked completely.
    Optional Added Tanginess
  1. Baste with fresh Sweet & Tangy Mop sauce as desired while the skewers are cooking.

Prep Time: 40 minutes - Cook Time: 20 minutes ; Yield: 4
Serving Size: 2

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Sweet Heat Rib Eye

Rib eye steak is full of marbled fat and full of flavor. This recipe has been tested and tasted over and over. Really.

We also have a youtube video of the same recipe.

Sweet Heat Rib Eye

The Sauce Goddess way to cook up some rib eye.



  1. Pat dry the steaks and rub all surfaces of each steak with 1 Tbsp of BBQ spice rub. Put in refrigerator for up to 1 hour. Remove and let rest at room temperature for 30 minutes.
  2. Heat up grill with one area hot and one not so hot.
  3. Drizzle steaks with a little bit of oil and place on the hot grill area. Do not move the steaks for 3 minutes or until charred looking and still soft to the touch.
  4. Flip and cook for 3 minutes or until charred on the other side. This is searing the surface to seal in the juices.
  5. Flip again and move to the lower heat area of the grill. Cover the grill and cook for 3 minutes. Flip and repeat.
  6. Press into each steak to check to see if done. it should feel slightly firm for medium rare. Avoid cutting into the steak if you can because it will release the juices.
  7. Remove from heat and let rest for 5 minutes before serving.
  8. Use the Red Devil sauce for a hot spicy steak sauce or dipping sauce.

Watch the video of Sauce Goddess cooking up this recipe.

Prep Time: 1 hour, 30 minutes - Cook Time: 17 minutes ; Yield: 4 servings

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