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Category: Kabobs/Kebobs/Skewers
Prep Time: Cook Time: Total Time:
Makes approximately 8-10 skewers
8 ounces bacon (not thick-sliced)
1 pound boneless, skinless chicken breasts
1 (16-ounce) can pineapple chunks
1 recipe Teriyaki Sauce
Teriyaki Sauce:
1/2 c. granulated sugar
1/2 c. soy sauce
1/4 c. cider vinegar
1 clove garlic, minced
1/2 t. ground ginger
1/4 t. black pepper
1 T. cornstarch
1 T. cold water
To make the Teriyaki Sauce: Combine sugar, soy sauce, vinegar, garlic, ginger, and black pepper in a small saucepan. Bring to a boil over medium-high heat. While the soy sauce mixture is heating, whisk together cornstarch and cold water. When the soy sauce mixture comes to a full boil, whisk in cornstarch mixture and stir sauce until thickened and clear. Remove from heat and allow to cool.
For the kabobs:
Remember: If you're using wooden skewers, soak them in water for a little while prior to preparing the kabobs. This will prevent extra charring of the sticks when grilling.
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 kabob skewers, chicken, bacon, and pineapple, plus a shallow dish, cookie sheet, or heavy-duty zip-top plastic bag for marinating the skewers.
Wrap a piece of bacon around a piece of chicken and poke the skewer through it. Push the meat all the way to the bottom. Top with a pineapple chunk. Repeat the process so there are three pieces of bacon-wrapped chicken on the skewer and two pineapple chunks. Do the same for your remaining skewers. I ran out of bacon, but still just skewered the chicken and pineapple at the end.
Place the skewers on a cookie sheet lined with foil.
Reserve 1/2 cup of Teriyaki Sauce and pour the remaining sauce over the chicken. Marinate for 4-8 hours (I let it sit overnight).
If you choose to cook these on a grill, preheat the grill to medium-high heat (about 400 degrees F). Place skewers on grill and baste with reserved Teriyaki Sauce. Cook for 7 minutes, turn, baste, and cook for another 7 minutes, approximately.
To cook these in the oven, preheat oven to 400 degrees F. and place on a foil-lined baking sheet. Cook for 20 minutes, turning and basting once.
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BACON-WRAPPED TERIYAKI CHICKEN & PINEAPPLE SKEWERS
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Category: Kabobs/Kebobs/Skewers
Prep Time: Cook Time: Total Time:
Makes approximately 8-10 skewers
8 ounces bacon (not thick-sliced)
1 pound boneless, skinless chicken breasts
1 (16-ounce) can pineapple chunks
1 recipe Teriyaki Sauce
Teriyaki Sauce:
1/2 c. granulated sugar
1/2 c. soy sauce
1/4 c. cider vinegar
1 clove garlic, minced
1/2 t. ground ginger
1/4 t. black pepper
1 T. cornstarch
1 T. cold water
To make the Teriyaki Sauce: Combine sugar, soy sauce, vinegar, garlic, ginger, and black pepper in a small saucepan. Bring to a boil over medium-high heat. While the soy sauce mixture is heating, whisk together cornstarch and cold water. When the soy sauce mixture comes to a full boil, whisk in cornstarch mixture and stir sauce until thickened and clear. Remove from heat and allow to cool.
For the kabobs:
Remember: If you're using wooden skewers, soak them in water for a little while prior to preparing the kabobs. This will prevent extra charring of the sticks when grilling.
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 kabob skewers, chicken, bacon, and pineapple, plus a shallow dish, cookie sheet, or heavy-duty zip-top plastic bag for marinating the skewers.
Wrap a piece of bacon around a piece of chicken and poke the skewer through it. Push the meat all the way to the bottom. Top with a pineapple chunk. Repeat the process so there are three pieces of bacon-wrapped chicken on the skewer and two pineapple chunks. Do the same for your remaining skewers. I ran out of bacon, but still just skewered the chicken and pineapple at the end.
Place the skewers on a cookie sheet lined with foil.
Reserve 1/2 cup of Teriyaki Sauce and pour the remaining sauce over the chicken. Marinate for 4-8 hours (I let it sit overnight).
If you choose to cook these on a grill, preheat the grill to medium-high heat (about 400 degrees F). Place skewers on grill and baste with reserved Teriyaki Sauce. Cook for 7 minutes, turn, baste, and cook for another 7 minutes, approximately.
To cook these in the oven, preheat oven to 400 degrees F. and place on a foil-lined baking sheet. Cook for 20 minutes, turning and basting once.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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