Bacon-Wrapped Teriyaki Chicken Skewers
These easy Bacon-Wrapped Teriyaki Chicken Skewers are a hit during grilling season. Perfect for a fun dinner or as an appetizer.
Servings people
Ingredients
Skewers
- 1-1 ½ pound boneless skinless chicken breasts or chicken thighs thighs trimmed of fat
- 1 12- ounce package bacon not thick-sliced; it's too hard to wrap the chicken
- 1 16- ounce can pineapple chunks
Teriyaki Sauce
- ½ cup soy sauce low sodium if possible
- ½ cup sugar
- ¼ cup apple cider vinegar I like Braggs
- 1 clove garlic pressed or very finely minced
- ½ teaspoon ginger, ground or ½ tablespoons fresh
- 2-3 cracks freshly ground pepper
Instructions
Teriyaki Sauce
- In a medium bowl, whisk together soy sauce, sugar, vinegar, garlic, ginger, and black pepper. Reserve ¼ cup of Teriyaki sauce and refrigerate until ready to use.
Skewers
- Remove the bacon from the package and while it's still all stuck together, stretch it out a little (lengthwise). If you're using center-cut bacon (and the "slab" is not as wide as regular bacon), just cut it in half. Otherwise, use kitchen shears to cut the slab into thirds. Place in a large pie plate or 9x13" baking dish.
- Using kitchen shears, cut chicken into bite-sized pieces. You can gauge about how many pieces you'll need by how many pieces of bacon you have--count the slices of bacon and multiply by 2 or 3 (depending on how many pieces you cut the bacon into) and then aim to cut about that many pieces of chicken. Add the chicken to the bacon, then add pineapple and cover in Teriyaki sauce. Cover and refrigerate for 8 hours or overnight.
- When ready to cook, wrap each piece of chicken in a piece of bacon and skewer. Top with a chunk of pineapple. For appetizers, you can make these on toothpicks; for skewers, alternate bacon-wrapped meat with pineapple (3-4 per skewer).
- Preheat grill to 375-400°. When hot, place skewers on grill and baste with reserved Teriyaki sauce. Cook about 7 minutes and flip skewers. Baste again and cook another 7 minutes. If grilling appetizers, use a grill pan if necessary to prevent them from falling through the grates.
Notes
- Wondering what to serve on the side? Try Pineapple Cilantro Rice, Caramelized Green Beans, and Brazilian Lemonade for an amazing meal with tropical flair!
- The original recipe for our Teriyaki Sauce contains cornstarch. However, when making this for a marinade, it's best to leave out the cornstarch. For your convenience, we've left out the cornstarch from this version of the recipe. If you'd like to make the Teriyaki sauce in the future, please refer to the original recipe.
- Store leftover skewers in an airtight container in the fridge and consume within 3-4 days for best results.
- If making for appetizers, cut bamboo skewers in half and layer 2-3 pieces each of chicken and pineapple.
Nutrition
Calories: 552kcal, Carbohydrates: 19g, Protein: 47g, Fat: 32g, Saturated Fat: 9g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 12g, Trans Fat: 0.1g, Cholesterol: 167mg, Sodium: 2839mg, Potassium: 481mg, Fiber: 1g, Sugar: 17g, Vitamin A: 168IU, Vitamin C: 7mg, Calcium: 30mg, Iron: 2mg
Calories: 552kcal
Cost: $10
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