These Bacon-Wrapped Teriyaki Chicken Skewers are a surefire hit during grilling season, but they can be made year-round in the oven!
1–1 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