Looks awesome. Quick question: do you think those would be good eaten cold, too? I’ve got something coming up where I would have to prepare them the day before, keep them in the fridge and serve them cold the day after, and I won’t have any way to reheat them.
I made them last night for dinner. Wish I’d taken a pic, they came out so pretty. And yummy! One tip, though. Use thin sliced bacon to wrap your chicken pieces. I used thick sliced and the bacon kind of overwhelmed everything else.
I would suggest one small change if you’re still updating this. Add 1 Tbsp table salt (2 if kosher) to the pineapple juice & stir to dissolve. This turns the juice into a brine and makes the chicken juicier & more tender when you cook it.
I’m wanting to make them and my girlfriend is EXTREMELY sensitive to spicy foods. I would assume the brown sugar nullifies a lot of the spiciness, but I also love spicy foods and have trouble recognizing when something might be too spicy for someone who doesn’t.
I use 1 or 2 teaspoons of the chili powder when I make them for gaming group, since a couple of folks can’t handle spicy. You can taste the chili powder at that point, but there’s no burn at all. I kick it up when I make them at home, we LIKE spicy.
Just made these. Had a bit of bacon left over so I combined it with the left over pineapple juice and the brown sugar/chili mixture and threw it in a frying pan and fried it. It was a good snack while the rest of it cooked.
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