Tuesday, March 27, 2012

Bacon-Wrapped Teriyaki Chicken Skewers

Dinner tonight was courtesy of my hubby - and YUMMY!!  Even though he had a little fight with the skewers and the grill - these turned out amazing!!  We had this with Lime Cilantro Rice - perfect pair with this meal!  Super good!!

Makes 8-10 skewers or 24-30 Appetizers:  OBB Cookbook

8 oz bacon (not thick-sliced)
1 lb boneless, skinless chicken breasts
16 oz can pineapple chunks
1 recipe Teriyaki Sauce

Cut the bacon into thirds.  Count how many pieces you have and then keep that in mind when cutting up the chicken breasts.

Cut the chicken into bite-sized pieces; you'll want roughly as many pieces of chicken as you have of bacon.

Drain the pineapple and place in a bowl.  Set up a workstation with skewers, chicken, bacon, and pineapple - plus a shallow dish or heavy-duty zip lock plastic bag for marinating the skewers.

Wrap a piece of bacon around a piece of chicken and secure with a toothpick.  If making larger skewers, thread the meat all the way to the bottom.  Top with a chunk of pineapple.  For skewers, repeat twice so there are three pieces of bacon-wrapped chicken on the skewer.  Repeat with remaining chicken, bacon, and pineapple.

Reserve 1/2 cup of Teriyaki sauce and pour the remaining sauce over the chicken.  Marinate for 4-8 hours.

If you choose to cook these on the grill, preheat the grill to medium-high heat (about 400).  Place skewers on grill and baste with reserve teriyaki sauce.  Cook for 7 minutes, turn, baste, and cook for another 7 minutes.

To cook these in the oven - preheat oven to 300 and place on foil-lined baking sheet.  Cook for 20 minutes, turning and basting once.

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