These little tapas on the grill make wonderful appetizers or are a perfect part of your main meal. They’re also perfect for a tapas party, served with buckets of wine and beer (or a little sangria) under the summer sun. A perfect addition to a summer barbecue!

Beef and Chicken Bites with Bacon - Tapas Recipe

For even more flavor, baste these tasty little bites with your glaze as they grill. Wanna make them for a Christmas or other winter party? They’re just as good cooked on an indoor grill. YUM!

Ingredients:

1 lb. boneless, skinless chicken breast, cubed
1 lb. boneless beef sirloin, cubed
1/2 C. light olive oil (or canola)
4 cloves garlic, minced
1/3 C. pineapple juice
2 tbsp. soy sauce
2 tsp. powdered ginger (or 1 tbsp. fresh grated)
1 tsp. red pepper flakes
1 tbsp. brown sugar
4 fresh jalapeno peppers, seeds and membranes removed
8 strips of bacon, halved crosswise
16 toothpicks

Instructions: In a large mixing bowl, combine the oil, garlic, pineapple juice, soy sauce, ginger, and brown sugar. Mix with a whisk until well blended. Add the red pepper flakes.

Place your trimmed, cubed beef and chicken into a large resealable freezer bag. Pour your pineapple-oil mixture over.

Seal bag and refrigerate meat in marinade for one hour or more (overnight is best).

Slice your jalapeños crosswise into wide strips.

To assemble: place one strip of jalapeño on one halved piece of bacon. Follow it with one piece each of chicken and steak. Add another pepper. Fold bacon over and pierce through with a large toothpick– the bacon should completely cover the meat and peppers.

To cook: Heat your grill to a medium-high heat. Grill bacon bundles about 20 minutes. Then them every 5 minutes or so to assure they’re cooked evenly.

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