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. They make the perfect grilling dinner!

Looking to step up your grilling game? Try this Grilled Chicken Seasoning or this Huli Huli Chicken the next time you are grilling.

Ok, you guys – don’t start getting out the pumpkin and the soups and comforting casseroles quite yet. It’s still summer!! I know that school has started for many, or will be starting shortly, but the weather is still hot and those grills need to be even hotter. Because there is still plenty of grilling time left this year.

If you know me, you know that I am a cookbook hoarder. I have hundreds of them. But there are a select few that will always be my go-to cookbooks that I cook from often and will recommend to others. And the cookbooks from Our Best Bites are at the top of that list. So it’s no surprise that I was so excited when I heard that they were releasing a new book – but this time in ebook format – The Ultimate Grill Guide.

Let me just tell you – you need this book. Especially with Labor Day right around the corner. If you are planning a holiday party, this ebook will be your one stop shop. Grilling recipes for burgers, steak, chicken and pork. Sauces and marinades to keep things exciting. You can even learn how to grill pizza or asparagus. Of course there are desserts, made on the grill! And I can’t wait to go crazy on the drink chapter.

I couldn’t wait to get started cooking from it, and I choose the best recipe to start with – these Bacon Wrapped Teriyaki Chicken Skewers.

Ingredients

• Chicken: I use boneless, skinless chicken thighs, but breasts would work, as well.
• Bacon: You just want to use regular bacon, not thick cut bacon.
• Pineapple: I like to use fresh pineapple. The flavor is better and the texture is better for grilling. But if you only have canned, it can be used.
• Teriyaki Sauce: I subbed in my homemade teriyaki sauce, because it’s my favorite and it works perfectly in this recipe.

How to Make Bacon Wrapped Teriyaki Chicken Skewers

1. Cut the chicken into bite-sized pieces. Cut each bacon strip into thirds.
2. Take one piece of the bacon and wrap it around a piece of chicken. Thread it onto a skewer, then top with a piece of chicken. Repeat, until all of the chicken, bacon, and pineapple has been used. (You can also do 2 pieces of chicken to every piece of pineapple, depending on how much you have.)
3. Place the skewers in a baking dish.
4. Reserve about 1/4 cup of the teriyaki sauce, and pour the remaining sauce over the skewers. Cover, and let this marinate for 4-8 hours.
5. When the marinating time is over, heat your grill to medium. Add the skewers to the grill, discarding any of the marinade that is leftover. Use the reserved teriyaki sauce to baste the skewers as they cook.
6. The skewers are done when the chicken is cooked all the way through and the bacon is crispy. Serve warm.

More Grilling Favorites

Balsamic Grilled Flank Steak
Baja Fish Tacos
Korean Flank Steak
BBQ Pork Kabobs with Pineapple
Triple Pork Burgers

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Bacon Wrapped Teriyaki Chicken Skewers

5 from 2 votes

Author: Deborah Harroun

Prep Time: 20 minutes minutes

Cook Time: 14 minutes minutes

Marinating Time: 4 hours hours

Total Time: 4 hours hours 34 minutes minutes

Servings: 4 servings

Course: Main Dish

Cuisine: Asian

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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!

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Ingredients

• ▢ 1 lb boneless skinless chicken thighs
• ▢ 8 oz bacon not thick cut
• ▢ 1 fresh pineapple cut into chunks*
• ▢ 3/4 cup homemade teriyaki sauce

Instructions

• Cut the chicken into bite-sized pieces. Set aside.
  1 lb boneless skinless chicken thighs
• 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.)
  8 oz bacon
• 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.)
  1 fresh pineapple
• Place the skewers in a 9×13-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.
  3/4 cup homemade teriyaki sauce
• 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.

Recipe 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

Keywords: chicken kabobs, grilled chicken