Hawaiian Grilled Chicken with Bacon Wrapped Asparagus

    Here we go! Our first recipe we want to share. Being that it's our first recipe, we decided to prepare a dish that included an ingredient that Aaron and I love... BACON! Who doesn't like bacon right? Anyway, this meal is relatively easy to put together. We found this chicken recipe on another blog and the asparagus we found on Pinterest.

For the Hawaiian Grilled Chicken:

6 Boneless Chicken Breasts

2 cups Pineapple Juice

2 TBSP Worcestershire Sauce

2 TBSP Soy Sauce

2 TBSP Brown Sugar

Mix all the above ingredients together, except the chicken. Pour the marinade over the chicken and refrigerate for 24-36 hours. Cook chicken on the grill. Aaron butterflied the chicken breasts to allow more absorption of the marinade and faster cooking. In this case, choosing larger pieces of chicken works best, because throughout cooking, the chicken shrinks.

I made a quick Hawaiian style barbecue sauce that consisted of: Ketchup, Brown Sugar, Honey, Worcestershire Sauce, and Pineapple Juice. Just eyeball it.  

For the Asparagus:

1 Bundle Asparagus

8-10 Strips of Bacon

Wash asparagus and trim the ends. Divide the asparagus spears evenly by the number of bacon slices. Wrap bacon around bundles and place them on the grill or on a sheet pan and bake at 350 degrees, turning frequently until crispy. Aaron and I decided to bake them in the oven after they started the grill on fire.

Enjoy!