2 1/2 pounds boneless, skinlees chicken thighs
Salt and pepper to taste
10-12 strips thick cut bacon
1 1/2 cups sweet BBQ sauce
1 pineapple, cut into chunks
2/3 cups apple butter
1 red onion, quartered
1-2 chipotle peppers in adobo sauce plus Camp Chef’s Mango Chipotle Rub
1 Tablespoon of adobo sauce or your favorite poultry rub
8-10 wooden skewers
Soak wooden skewers in water for at least 30 minutes. Preheat pellet grill to 400 °F.
Cut chicken thighs into 1-inch bite sized pieces. Place the chicken chunks in a bowl and add salt, pepper and rub. Mix together until chicken is covered with seasonings.
Cut bacon into 1-inch strips, pineapple into chunks, and cut onions into quarters. Peel the layers of onion into single slices. Alternate threading pineapple, onion, bacon, and chicken onto skewers.
Place BBQ sauce, apple butter, chipotle peppers and adobo sauce in blender or food processor and blend until smooth.
Brush kabobs with BBQ sauce mixture and grill for about 10-15 minutes or until internal temperature of the chicken reaches 165 °F. Brush kabobs with BBQ sauce mixture again before turning kabobs over halfway through cooking time (5-7 minute mark).