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.