Grilling everything is a healthy way to make everything taste amazing. Why not make everything on the grill? Fruit, Veggies, Meat - do it all for one cohesive dinner plan.
For the brine:
7 cups cold water
½ c soy sauce
2 T sugar
2 T Kosher salt
For the skewers:
2 lbs boneless skinless chicken breasts
1 lb halved turkey bacon slices
1 large pineapple, cut into 1 inch cubes
¼ c teriyaki sauce
wooden skewers soaked for 30 minutes in water
For the corn:
6 ears of corn, unhusked
6 tsp sunflower oil
Whisk together all the brine ingredients until dissolved. Place the chicken breasts in the brine and cover with saran wrap. Place in the refrigerator for 1 hour.
While the chicken is brining, prepare the corn. First pull back all the husks from the corn but DO NOT REMOVE.
Remove all silks from the corn. Be really careful to really remove all of it because otherwise corn will taste very bitter.
Season the corn with salt and pepper and 1 tsp of sunflower oil each.
Wrap the husk up with string (soak string in water first).
Place into a pot of cold water for 30 minutes prior to grilling.
Remove chicken from brine, pat dry, and cut into about 1 inch cubes.
Wrap each piece of chicken with the halved slice of bacon. Thread the bacon wrapped chicken onto the skewer, alternating with the cubed pineapple.
Mix together the teriyaki sauce and cherry barbecue sauce in a bowl.
Place corn on the grill 5 minutes before starting to grill the skewers.
Grill skewers on direct, medium-high heat until bacon is browned and crisp about 3-4 minutes per side.
In the last two minutes of cooking, brush each skewer with the mixed sauce.
Remove skewers from heat and check the corn. Let the skewers rest for 5 minutes and finish up the corn. Serves six.