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Bacon Wrapped Teriyaki Chicken Skewers
5 from 6 votes

Bacon Wrapped Teriyaki Chicken Skewers

Bacon wrapped chicken thighs and chunks of pineapple are marinated in teriyaki sauce in these easy Bacon Wrapped Teriyaki Chicken Skewers. The perfect grilling dinner!

Prep Time
20 mins
Cook Time
14 mins
Additional Time
4 hrs
Total Time
4 hrs 34 mins
Servings: 4 servings
Course: Main Course
Cuisine: Asian

Ingredients

  • 1 lb chicken thigh boneless, skinless
  • 8 oz Bacon not thick cut
  • 1 pineapple cut into chunks, fresh
  • teriyaki sauce homemade
  • kebab skewers

Instructions

    Cup of Yum
  1. Cut the chicken into bite-sized pieces. Set aside.
  2. Remove the bacon from the package and stretch it out a little lengthwise. Cut the bacon into thirds. (If you use center cut bacon, it is shorter, so you’ll only need to cut it in half.)
  3. Set up a work station with the chicken, bacon and chunked pineapple. Wrap a piece of bacon around a piece of chicken, then add it to a skewer. Top with a chunk of pineapple. Repeat, using more bacon wrapped chicken and pineapple. (I mostly did 2 pieces of chicken and then a pineapple chunk, repeating.) Place the skewers in a 9x13-inch baking dish. Pour the teriyaki sauce over the top of the skewers, reserving about 1/4 cup of the sauce. Cover the dish and marinate for at least 4 hours, but no longer than 8 hours.
  4. Preheat a grill to 350º-400ºF. Place the skewers on the grill and baste with the remaining teriyaki sauce. Cook for 7 minutes, turn the skewers and baste with the remaining teriyaki sauce. Cook an additional 7 minutes, or until the chicken is cooked through and the bacon is crispy.

Notes

  • *canned pineapple may be substituted for fresh.You may not use all of the bacon or all of the pineapple.
  • adapted from The Ultimate Grill Guide by Our Best Bites