Spicy Shrimp Cauliflower Fried Rice

Spicy Shrimp Cauliflower Fried RiceSpicy Shrimp Cauliflower Fried Rice

So, writing a food blog is a dream come true for Tim and I, but with your life focused on food, it’s hard to keep your weight in check. I mean really hard …….like 30 pounds in no time flat hard!

Taking control of that is my new mission. Besides, when you get of a certain age…….you realize that being healthy is so important…..should have started a decade ago….ugh!! Continue reading “Spicy Shrimp Cauliflower Fried Rice”

Sriracha Marmalade Wings

Now that summer has drawn to a close and fall is near, so is football season. Nothing scream football like chicken wings, Sriracha Marmalade Wings. Sriracha Marmalade Wings 2

Never, ever would I have thought that Sriracha would be something I crave. Hot things were never a go-to flavor for me. That is until I married Tim. He love, love, loves spicy things. He uses Sriracha for ketchup, I don’t go that far but, I really like the flavor it brings to dishes. Continue reading “Sriracha Marmalade Wings”

Sweet and Spicy Chicken Kabobs

Whether Mother Nature like its or not, its time to grill…… Sweet and Spicy Chicken Kabobs.

Sweet and Spicy Chicken Kabobs

When boneless skinless chicken is on sale……. you stock up! After all you never know when a chicken idea will come across your mind.

Kabobs are a perfect summer griller. I did not use them for this recipe as I only have two and we had a few more people than that for dinner, but if you can find kabob baskets……buy them. Much easier to turn, and nothing falls off the skewer or spins around……you know what I’m talking about!

Sweet and Spicy Chicken Kabobs

But, I used bamboo screwers for this recipe and soaked them for a few hours so they didn’t burn during cooking.

The biggest part of the recipe, is making sure you have similar size chunks of meat and veggies. I prepped my meat and veggies ahead, so when the time came I just had to skewer them.

Sweet and Spicy Chicken Kabobs

Strips of bacon, woven in-between keeps the meat moist and gives the kabobs that smoky bacon flavor.

The real start of the show, is the sauce, sweet and spicy……..pineapple juice, brown sugar, soy sauce, and a nice pinch of red pepper flakes for heat.

Sweet and Spicy Chicken Kabobs

So, you all know that a pinch wasn’t really how much I used, being the house of spice. But, for normal folks, a pinch will add just the right amount of heat.

Cornstarch thickens the sauce and gives it that nice shine you get from cornstarch. Brush the sauce during just the last few minutes of grilling as the sauce will burn quickly.

Serve the extra sauce on the side along with some steam rice and you have a perfect summer meal.

Sweet and Spicy Chicken Kabobs

Sweet and Spicy Chicken Kabobs ………get your grill on!


Sweet and Spicy Chicken Kabobs

  • Author: Marty Boyd
  • Yield: 6


  • 2 pounds boneless, skinless chicken breasts, cut into 1 1/2 chunks
  • 1 large fresh pineapple, cut into 1½ inch chunks
  • 2 large red bell peppers, cut into 1½ inch pieces
  • 1 large onion, cut into 1½ inch pieces
  • 12 strips of thick applewood smoked bacon
  • 1½ cups pineapple juice
  • 1½ tablespoons cornstarch
  • 3/4 cup brown sugar
  • 2 tablespoons soy sauce
  • Pinch of red pepper flakes or to taste.
  • 6 bamboo skewers, soaked in water for several hours.


  1. To make the sauce: Combine cornstarch and brown sugar in a large sauce pan, whisk until combined. Add remaining ingredients and bring the mixture to a boil, reduce the heat to medium and simmer for 2 minutes or until thickened. Set-aside until ready to use.
  2. Begin with a pieces of bacon and weave around each piece of chicken and pineapple, then place the bell pepper and onion together and weave the bacon around both of those. Continue weaving until you have 4 pieces of chicken on each kabob. Spray kabobs with non stick cooking spray ( I use coconut oil spray)
  3. Preheat the grill to medium high. Grill the kabobs for 10-15, turning a couple of times, until done.
  4. Brush with sauce during the last few minutes of grilling.
  5. Serve with remaining sauce and steamed rice.