This is a delicious combination of savory bacon wrapped chicken pieces that are glazed and then served with an additional helping of Pineapple Teriyaki Sauce. These kebabs make a great appetizer, but can also be served as part of a rice bowl with grilled or steamed vegetables.
Ingredients
1½ to 2 pounds (680 to 900 g) boneless, skinless chicken breasts
10 to 12 ounces (289 to 340 g) uncooked bacon strips
6 to 8 skewers
¾ cup (175 ml) pineapple juice
½ cup (115g) brown sugar
2 tablespoons (28 ml) soy sauce
Pinch of salt
Method
Bring the pineapple juice, brown sugar, and soy sauce to a simmer in a saucepan over medium heat. Cook for 5 minutes, stirring often. Remove from the heat and let cool for 5 minutes. Divide the sauce in two, using one half as a basting sauce and reserving the other half in a separate container in the refrigerator to use when serving.
Cut the chicken breasts into 1-inch (2.5 cm) cubes. Cut the bacon strips into thirds. Wrap each chicken cube with a bacon slice and slide onto the skewer. Average 5 pieces per skewer.
Preheat the grill for medium-high heat. When the grill is ready, oil the grill grates right before putting on the kebabs. Using long-handled tongs, dip some folded paper towels in a high smoke point cooking oil and wipe down the grill grates, making at least three good passes to create a nonstick surface.
Place the kebabs on the grill. Cook for 10 to 12 minutes or until the chicken has reached an internal temperature of 165°F (74°C) and the bacon is cooked through. Baste with half of the Teriyaki Sauce during the second half of cooking. Watch that the sauce does not burn and reduce the heat or move kebabs to cooler part of grill if needed.
Remove from the grill. Rewarm the other half of reserved Teriyaki Sauce and serve on the side with the kebabs. You can also place some of the Teriyaki Sauce on a large clean platter, remove the bacon wrapped chicken from the skewers, and place toothpicks in each one. Nestle on top of sauce and serve as appetizers.
6-8
servings30
minutes40
minutes1
hour10
minutesThis is a delicious combination of savory bacon wrapped chicken pieces that are glazed and then served with an additional helping of Pineapple Teriyaki Sauce. These kebabs make a great appetizer, but can also be served as part of a rice bowl with grilled or steamed vegetables.
Ingredients
1½ to 2 pounds (680 to 900 g) boneless, skinless chicken breasts
10 to 12 ounces (289 to 340 g) uncooked bacon strips
6 to 8 skewers
¾ cup (175 ml) pineapple juice
½ cup (115g) brown sugar
2 tablespoons (28 ml) soy sauce
Pinch of salt
Method
- Bring the pineapple juice, brown sugar, and soy sauce to a simmer in a saucepan over medium heat. Cook for 5 minutes, stirring often. Remove from the heat and let cool for 5 minutes. Divide the sauce in two, using one half as a basting sauce and reserving the other half in a separate container in the refrigerator to use when serving.
- Cut the chicken breasts into 1-inch (2.5 cm) cubes. Cut the bacon strips into thirds. Wrap each chicken cube with a bacon slice and slide onto the skewer. Average 5 pieces per skewer.
- Preheat the grill for medium-high heat. When the grill is ready, oil the grill grates right before putting on the kebabs. Using long-handled tongs, dip some folded paper towels in a high smoke point cooking oil and wipe down the grill grates, making at least three good passes to create a nonstick surface.
- Place the kebabs on the grill. Cook for 10 to 12 minutes or until the chicken has reached an internal temperature of 165°F (74°C) and the bacon is cooked through. Baste with half of the Teriyaki Sauce during the second half of cooking. Watch that the sauce does not burn and reduce the heat or move kebabs to cooler part of grill if needed.
- Remove from the grill. Rewarm the other half of reserved Teriyaki Sauce and serve on the side with the kebabs. You can also place some of the Teriyaki Sauce on a large clean platter, remove the bacon wrapped chicken from the skewers, and place toothpicks in each one. Nestle on top of sauce and serve as appetizers.
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