Bacon Wrapped Teriyaki Chicken (Print Format)

Sweet pineapple and savory bacon combine for these juicy teriyaki chicken skewers, ideal for summer grilling.

# Ingredients:

→ Main Ingredients

01 - 1 lb boneless skinless chicken thighs
02 - 8 oz bacon, not thick cut
03 - 1 fresh pineapple, cut into chunks
04 - 3/4 cup homemade teriyaki sauce

# Steps:

01 - Cut the chicken into bite-sized pieces. Set aside.
02 - Remove the bacon from the package, stretch it slightly lengthwise, and cut into thirds (or halves if using center-cut bacon).
03 - Create a workstation with chicken, bacon, and pineapple. Wrap a piece of bacon around each chicken piece, place it on a skewer, and then add a pineapple chunk. Repeat this sequence, using a pattern of two bacon-wrapped chicken pieces followed by one pineapple chunk.
04 - Place the skewers in a 9x13-inch baking dish. Pour the teriyaki sauce over them, reserving approximately 1/4 cup for basting. Cover the dish and marinate in the refrigerator for 4 to 8 hours.
05 - Preheat the grill to 350º-400ºF.
06 - Place the skewers on the grill. Baste the skewers with reserved teriyaki sauce. Cook for 7 minutes, turn, baste again, and grill for an additional 7 minutes until the chicken is cooked through and the bacon is crisp.