- 1 lb chicken breasts, boneless, skinless and cubed
- 1 lb beef sirloin, boneless and cubed
- 1/2 cup canola oil
- 3 garlic cloves, minced
- 1/3 cup pineapple juice
- 2 tsp soy sauce
- 1 tsp red pepper flakes
- 4 jalapeno peppers
- 8 strips of bacon, cut in half
- 16 toothpicks
Combine canola oil and minced garlic in a large mixing bowl.
Wisk in pineapple juice and soy sauce. Blend well.
Stir in red pepper flakes.
Pour marinade into a sealable plastic bag.
Trim meat and place in bag. Seal and turn to coat.
Allow to marinate for at least an hour. Overnight is ideal.
Remove the meat from the bag and discard the marinade.
Remove seeds, membrane and stems from peppers.
Cut peppers into strips.
Place one strip of pepper on each piece of bacon.
Place a cube of meat on top of the pepper, then add another strip of pepper.
Wrap bacon around the stack and secure with a toothpick.
Grill 20 minutes over medium heat turning every 5 minutes until bacon is crisp and juices from the chicken run clear.
Tip: Wear gloves when handling jalapenos and do not touch your face or eye area until after your hands have been thoroughly washed.