Sunday, September 11, 2011

Bacon-Wrapped Teriyaki Chicken Skewers

Photo from Our Best Bites

Yesterday we grilled up some of these babies for the BYU football game. I was a little nervous since we had company coming over and I was trying the recipe for the first time. But these were the first things to get gobbled up. We'll be picking up another can of pineapple so that we can make these again a.s.a.p! Please do yourself a favor and try them.

(p.s. I love "Our Best Bites" -- every recipe I've tried from their website has been such a huge hit!)

Recipe from Our Best Bites

1 lb. boneless skinless chicken
About 8 oz. lean bacon, NOT thick-sliced (thick bacon is too hard to work with in this recipe)
1 large can pineapple chunks
Homemade Teriyaki sauce (or Kikkoman Teriyaki Baste and Glaze)
Bamboo skewers

Remove bacon from package and stretch it lengthwise, then cut into thirds. Refrigerate until ready to use.

Cut chicken into bite-sized pieces. Drain the pineapple and set up a work station with skewers, bacon, chicken, and a 9×13 baking dish . Wrap a piece of bacon around a chicken piece, secure with skewer, and top with a chunk of pineapple. Repeat twice (so that there's three bacon/chicken pieces and three pineapple chunks).

When all chicken pieces have been sufficiently staked, pour Teriyaki sauce over everything, reserving about 1/4 c., and marinate in refrigerator for at least 4 hours, no longer than about 8.
Preheat grill; when about 350-400 degrees, place skewers on grill and baste with reserved Teriyaki sauce. Cook about 7 minutes and flip skewers. Baste again and cook another 7 minutes.

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