3 Chicken Breast (Cut in half yielding 6 pieces)
6 Thick Slices of Hickory Smoked Bacon
1 Cup of Sweet Red Peppers (Chopped)
1 Large Jalapeno (Chopped)
½ Teaspoon of Crushed Red Pepper
½ Cup of Green Onions (Chopped)
1 Cup of Asparagus (Cut into 1 inch pieces)
1 Cup of Curly Parsley (Chopped)
1 Cup of Shredded Carrots (Chopped)
1 Cup of Smoked Ham (Chopped)
6 Fresh Pineapple Slices (Sprinkled with 1 Tablespoon of brown sugar and ½ Teaspoon of pepper)
2 Cups of Parboiled Rice (Cook as directed using Chicken Stock in place of water.)
2 Tablespoons of Olive Oil or Vegetable Oil
2 Tablespoons of Soy Sauce
Hawaiian Glaze - (Combine all ingredients and stir together)
1 Tablespoons of Soy Sauce
2 Tablespoons of Brown Sugar
2 Tablespoons of Orange Marmalade
½ Teaspoon of Kosher Salt
½ Teaspoon of Pepper
½ Teaspoon of Cayenne Pepper
¼ Teaspoon of Cinnamon
Prep: All veggies chopped into small cubes.
(Grill should be at a medium high heat.)
Season Chicken halves with Salt, Pepper and Crushed Red Pepper Flakes. Cook on a grill at a medium high heat for 4 minutes on each side. Remove from grill. Sprinkle pepper on both sides of bacon then wrap around each piece of grilled chicken. Use a toothpick to secure bacon onto the chicken.
Make sure to sprinkle brown sugar and pepper on both sides of your fresh pineapple slices then place on the grill for 2 minutes on each side. Remove from grill and set aside.
Place bacon wrapped chicken onto the grill and brush with glaze, grill for 2 minutes. Turn chicken over…brush with glaze and grill for another 2 minutes. Remove from grill and set aside.
In a large deep skillet or wok, at a medium high heat, add 2 Tablespoons of Olive Oil or Vegetable Oil and heat for 1 minute. Add all vegetables except for the parsley and green onions. Sauté for 5 to 7 minutes then add cooked rice and stir. Add about ½ Teaspoon of Crushed Red Pepper, 2 Tablespoons of the glaze and 1 Teaspoon of the Soy Sauce, ½ Teaspoon of Salt and ½ Teaspoon of Pepper to the rice and stir. Remove skillet or wok from the heat and stir in your parsley and green onions. Ready to serve!