|2||pkg PERDUE® FRESH CUTS™ Thin Sliced Chicken Breasts or PERDUE® FRESH CUTS™ Thin Sliced Boneless, Skinless Chicken Breasts|
|1||cup GOYA® Guava Jelly|
|1||cup GOYA® Mojo Criollo|
|24||(10-inch) skewers, soaked in water for 30 minutes|
|12||slices uncooked bacon, halved crosswise’|
|1||large bunch scallions, cut into 1-inch lengths|
|2||mangoes, cut into 3/4-inch cubes|
|24||mini bell peppers, cored and halved crosswise|
|1/4||cup GOYA® Lime Juice|
|1/2||tsp GOYA® Adobo All-Purpose Seasoning with Pepper|
Slice the chicken lengthwise into 1-inch wide strips and place into a gallon sized resealable plastic bag. In a measuring cup, stir together 6 tablespoons of guava jelly and the mojo criollo until smooth. Pour over the chicken and toss to combine. Refrigerate for 30 minutes to 3 hours.
Remove the chicken from the marinade and drain off the excess. Discard the marinade. Top each chicken strip with a half slice of bacon and weave onto skewers, satay-style. Alternately thread the mango, peppers and scallions onto the skewers.
Preheat a grill or grill pan to medium-high heat. Place the skewers on the grill and close the cover. Grill the skewers, bacon side up, for about 8 minutes, turning twice, until the chicken is cooked through. Chicken is done when a meat thermometer inserted in the center reaches 170 degrees F. Transfer skewers to a serving platter
In a small bowl, combine the remaining 1 cup of guava jelly, lime juice, scallion, allspice and adobo seasoning until well combined. Brush the warm skewers with guava glaze. Serve Grilled Chicken And Bacon Skewers With remaining Guava Glaze on the side.