Bacon-Wrapped Teriyaki Chicken Skewers

These Bacon-Wrapped Teriyaki Chicken Skewers are one of my favorite OG Our Best Bites recipes. I was planning on posting an amaaaazing new dinner recipe today and share this (made-over) post on Thursday, but then our site went down last week and there are still things that aren’t quite working right PLUS basically my whole family got influenza PLUS the same family is all in a musical this week. So. This is happening today and then I’m going to hide for about 5 minutes.

This is one of my favorite fun foods, especially because you can serve it as an appetizer or as a meal. It’s a twist on Teriyaki chicken and you’re going to be pretty hard-pressed to find people, especially men, unimpressed by meat wrapped in meat and then grilled. And speaking of grilled, these can be done in your oven, but for the truly transcendental experience, they’re best on the grill. Yeah, I know, it’s March and not quite grill season yet, but I kind of believe that it’s always grill season, even when there’s snow on the ground.
bacon wrapped teriyaki chicken skewers from our best bites
You’re going to need boneless skinless chicken breasts or thighs, bacon, and some of our amazing homemade Teriyaki sauce.
Reserve 1/4 cup of Teriyaki sauce and refrigerate until ready to use.
Remove the bacon from the package and while it’s still all stuck together, stretch it out a little (lengthwise). If you’re using center-cut bacon (and the “slab” is not as wide as regular bacon), just cut it in half. Otherwise, use kitchen shears to cut the slab into thirds. Place in a large pie plate or 9×13″ baking dish.
Using kitchen shears, cut chicken into bite-sized pieces. You can gauge about how many pieces you’ll need by how many pieces of bacon you have–count the slices of bacon and multiply by 2 or 3 (depending on how many pieces you cut the bacon into) and then aim to cut about that many pieces of chicken. Add the chicken to the bacon, then add pineapple and cover in Teriyaki sauce. Cover and refrigerate for 8 hours or overnight.
When ready to cook, wrap each piece of chicken in a piece of bacon and skewer. Top with a chunk of pineapple. For appetizers, you can make these on toothpicks; for skewers, alternate bacon-wrapped meat with pineapple (3-4 per skewer).
Preheat grill to 375-400. When hot, place skewers on grill and baste with reserved Teriyaki sauce. Cook about 7 minutes and flip skewers. Baste again and cook another 7 minutes. If grilling appetizers, use a grill pan if necessary to prevent them from falling through the grates.
To make these in the oven, line a baking sheet with aluminum foil. Preheat oven to 400. Place skewers on baking sheet and and bake about 20 minutes, turning once, following the same basting instructions.
Wondering what to serve on the side? Try Pineapple Cilantro Rice, Caramelized Green Beans, and Brazilian Lemonade for an amazing meal with tropical flair!
Wondering what to serve on the side? Try Pineapple Cilantro Rice, Caramelized Green Beans, and Brazilian Lemonade for an amazing meal with tropical flair!
bacon wrapped teriyaki chicken skewers from our best bites
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Bacon-Wrapped Teriyaki Chicken Skewers


Description

These Bacon-Wrapped Teriyaki Chicken Skewers are a surefire hit during grilling season, but they can be made year-round in the oven!


Ingredients

11 1/2 pound boneless skinless chicken breasts or chicken thighs (thighs trimmed of fat)
1 12-ounce package bacon (not thick-sliced; it’s too hard to wrap the chicken)
1 16-ounce can pineapple chunks
Homemade Teriyaki sauce


Instructions

Reserve 1/4 cup of Teriyaki sauce and refrigerate until ready to use.
Remove the bacon from the package and while it’s still all stuck together, stretch it out a little (lengthwise). If you’re using center-cut bacon (and the “slab” is not as wide as regular bacon), just cut it in half. Otherwise, use kitchen shears to cut the slab into thirds. Place in a large pie plate or 9×13″ baking dish.
Using kitchen shears, cut chicken into bite-sized pieces. You can gauge about how many pieces you’ll need by how many pieces of bacon you have–count the slices of bacon and multiply by 2 or 3 (depending on how many pieces you cut the bacon into) and then aim to cut about that many pieces of chicken. Add the chicken to the bacon, then add pineapple and cover in Teriyaki sauce. Cover and refrigerate for 8 hours or overnight.
When ready to cook, wrap each piece of chicken in a piece of bacon and skewer. Top with a chunk of pineapple. For appetizers, you can make these on toothpicks; for skewers, alternate bacon-wrapped meat with pineapple (3-4 per skewer).
Preheat grill to 375-400. When hot, place skewers on grill and baste with reserved Teriyaki sauce. Cook about 7 minutes and flip skewers. Baste again and cook another 7 minutes. If grilling appetizers, use a grill pan if necessary to prevent them from falling through the grates.
To make these in the oven, line a baking sheet with aluminum foil. Preheat oven to 400. Place skewers on baking sheet and and bake about 20 minutes, turning once, following the same basting instructions.

Notes

Wondering what to serve on the side? Try Pineapple Cilantro Rice, Caramelized Green Beans, and Brazilian Lemonade for an amazing meal with tropical flair!

64 comments

  1. Mmmmm… This combines one of my favorite things (terriyaki chicken) with one of my husband’s favorites (BACON!). I agree about grilling them, now if we can just have some nice weather… notice my comment name – we’re from Oregon and are getting lots and lots of April showers!
    – Jennifer

  2. For years I have been poking those little critters through tiny toothpicks. Tell me why I didnt think to put them on skewers? What a great idea. I cant wait to try your recipe. I am sure it will be a welcome update to my old tried and true. Blessings to you all for what you do.

  3. These look so amazing! I am not a huge pineapple fan but I think I will have to make an exception for this, especially since there is bacon involved. YUM!

  4. These look so good! I don’t cook on a grill; yet (hey; I’m a new cook and haven’t graduated to a grill!). I’ll have to get my husband to help, or i’ll try them in the oven. Thanks for sharing!

  5. You’re right about the guys…any meat wrapped in meat (especially when one is bacon!) will be an instant hit. We are going to try these this weekend while we still have good weather!

  6. I was just wondering what to make for dinner tonight, and I think I found the answer when I saw this in my Reader. Thanks for the recipe — they look delicious!

  7. I LOVE your site and have tried (and loved) many of your recipes. But… I don’t usually leave comments. Sorry about that. I’m going to be better! 🙂

    These look SO good. I will definietly be trying this recipe.

  8. These look so good! I absolutely love the Teryaki sauce. I could eat it by the spoonfuls, well almost.
    This is a great meal for kids too. What kid doesn’t like eating food off a stick?!

  9. Alooooha!!

    I just hopped on a public computer to check directions for an outing tomorrow and I had to stop by here real quick too!

    Can I just say that this is one of my most FAVORITE things in the whole world?? Everyone has to make these right now. Tonight. Don’t delay. And skip the oven and trek to the bbq even if it’s snowing outside. These are like little sticks of heaven. LOVE them!

    K- back to work on my tan. See y’all next week!

    -Sara

Leave a Reply

Your email address will not be published.

Recipe rating

Comments

This site uses Akismet to reduce spam. Learn how your comment data is processed.