Ingredients
Boneless skinless chicken thighs: Chicken thighs stay juicy on the grill and absorb flavors beautifully Look for ones without too much excess fat for easy cutting
Bacon not thick cut: Thin cut bacon crisps better and wraps tightly around the chicken pieces If possible choose bacon with a bit of smoke for extra flavor
Fresh pineapple cut into chunks: Fresh is key for a tangy sweet bite It holds its shape well on the grill Choose ripe but firm pineapple for best texture
Homemade teriyaki sauce: This brings all the sweet and savory notes together If using store bought pick one that is not too thick or loaded with corn syrup
Tips To Select Quality Always check your bacon is fresh and not overly fatty For pineapple pick one with a golden undercolor and a slight give at the base A good teriyaki sauce should balance sweet and salty with a hint of umami
Step-by-Step Instructions
Cut the Chicken:
Prepare the chicken by cutting it into bite-sized pieces around one and a half inches each Pat them dry so they will absorb the marinade without excess water
Prep the Bacon:
Open the bacon and stretch each slice slightly to make it easier to wrap around the chicken Cut the bacon into thirds so each piece will fit just right on the skewers If you use center cut bacon cut it in half instead
Set Up for Skewering:
Gather your chicken bacon pieces and pineapple chunks at your workspace Wrap a bacon piece around one chicken chunk then thread it onto a skewer right next to a pineapple chunk Repeat alternating chicken and pineapple until you fill the skewer
Marinate the Skewers:
Lay your assembled skewers in a baking dish Pour most of the teriyaki sauce over the skewers making sure everything gets a good coating Hold back about a quarter cup of the sauce for basting Cover and set in the fridge to marinate for at least four hours but not more than eight This step infuses all the flavors
Grill and Finish:
Heat your grill to medium high around 375 degrees Place the skewers directly on the grates Brush with some reserved teriyaki sauce Grill for seven minutes then flip carefully and baste again Grill another seven minutes Cook until the chicken is fully done and bacon is crisp Check with a meat thermometer for safety
Bacon wrapped teriyaki chicken skewers.
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Bacon wrapped teriyaki chicken skewers. | lilicooks.com
You Must Know
Packed with sweet savory smoky and tangy flavors
Protein rich thanks to chicken and bacon
Family friendly and fun to assemble with kids
My personal favorite ingredient is the fresh pineapple because grilling brings out its natural caramel hints and tang This dish always reminds me of our family’s first big summer BBQ where everyone pitched in threading skewers together and it truly felt like a team effort
Storage Tips
Store leftover grilled skewers in an airtight container in the refrigerator They will keep well for up to three days To reheat use a low oven or microwave briefly to warm without drying out the bacon The flavor holds up even after a day in the fridge making it a great make ahead meal
Ingredient Substitutions
If you do not have chicken thighs you can use boneless skinless chicken breast though thighs stay juicier For a pork free version try wrapping with thin slices of turkey bacon You can swap pineapple for mango chunks if you want a different fruit note If homemade teriyaki is not available your favorite store bought will still work
Serving Suggestions
These skewers are lovable as a main course served with jasmine rice or coconut rice For extra crunch try pairing with a fresh cucumber salad Or take them off the skewers and tuck into lettuce cups with a bit of sriracha mayo on top For parties they make excellent appetizers
Bacon wrapped teriyaki chicken skewers.
Save
Bacon wrapped teriyaki chicken skewers. | lilicooks.com
Cultural Notes
Teriyaki sauce originated in Japan but grilling with bacon and pineapple twists this recipe into a fun fusion The ingredient combo is especially popular in Hawaiian style barbecue where sweet and savory meals bring people together around the grill for celebrations
