Description
A delicious and juicy chicken skewer recipe infused with homemade teriyaki sauce and wrapped in bacon, perfect for grilling.
Ingredients
Scale
- 1 fresh pineapple, cut into chunks
- 8 oz regular bacon strips (avoid thick cuts)
- 1 lb chicken thighs, no skin or bones
- 3/4 cup of homemade teriyaki sauce
Instructions
- Slice the chicken into small chunks perfect for skewering. Leave it for now.
- Take the bacon strips out of their wrapping. Gently stretch them along their length and cut into halves if center-cut, otherwise thirds.
- Set up your station with chicken, bacon pieces, and the pineapple chunks. Wrap each chicken cube in a slice of bacon, slide it onto a skewer, and follow with a pineapple piece. Keep repeating this pattern: two bacon-wrapped chicken pieces, then a pineapple.
- Put your skewers in a large baking dish (9×13 size works). Pour teriyaki sauce over the skewers, saving a bit less than 1/4 cup for brushing later. Cover and stick it in the fridge for 4 to 8 hours to let the flavors soak in.
- Turn your grill on and let it heat to a temperature between 350ºF and 400ºF.
- Lay the loaded skewers over the grill grates. Brush some of the saved teriyaki sauce over them. Grill for 7 minutes, then flip them over, baste again, and keep cooking another 7 minutes until the bacon gets crispy and the chicken is fully cooked.
Notes
- For the best flavor, use homemade teriyaki sauce.
- Make sure to soak the wooden skewers in water for at least 30 minutes before grilling to prevent burning.
- These skewers can also be baked in the oven if grilling is not an option.
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Category: Appetizer
- Method: Grilling
- Cuisine: Japanese
Nutrition
- Serving Size: 1 skewer
- Calories: 280
- Sugar: 6g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 80mg