Monday, June 28, 2010

Bacon-Wrapped Teriyaki Chicken Skewers



First, I have to say my picture is no bueno…I must have been really hungry and in a hurry to eat! Despite the picture, this dish can be as simple as you want to make it, using store-bought teriyaki sauce or making your own homemade version. Teriyaki sauce is a great compliment to chicken and even pineapple, so the thought of marrying the two together with some bacon sounded too good to resist. When making skewers, it is important that all ingredients placed on the skewers are close in size. This will ensure that everything is cooked properly. Depending on ingredients, I often place meats on separate skewers due to the different cooking times. The bacon should yield a crispy shell, the chicken should be nice and juicy, and the pineapple should add a sweet note to complete the dish.

Bacon-Wrapped Teriyaki Chicken Skewers

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1 lb. boneless, skinless chicken breast

Approximately 8 oz. bacon (not thick cut)

Pineapple chunks, from a can or fresh

Teriyaki sauce, store bought or homemade

Kebab skewers

Prep chicken by cutting into bite-sized pieces and cut bacon in half.

Wrap bacon around chicken, stretching the bacon to fit, if needed. Secure with a skewer, and top with a chunk of pineapple. Repeat until skewer is full. Repeat with remaining chicken and skewers.

Pour teriyaki sauce over skewers, reserving about 1/4 cup. Marinate skewers for at least 4 hours, but no more than 8 hours.

Preheat grill to medium-high heat. Place skewers on grill and baste with reserved teriyaki sauce. Cook about 7 minutes and flip skewers. Baste again with teriyaki sauce and cook for another 7 minutes.

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