BACON-WRAPPED TERIYAKI CHICKEN SKEWERS – Tasty oven-baked skewers loaded with pineapple and sweet, tangy marinated chicken and bacon bites. They’re excellent as a main dish or appetizer.
Bacon-Wrapped Teriyaki Chicken Skewers is a main dish we repeat often in my home. It’s simple, quick to make, and always a fan favorite. For a complete meal, I like to serve it with rice.
I especially like that the skewers can be made up ahead of time. I think the homemade teriyaki sauce is worth the time, but if you’re looking to simplify even more, you can always use pre-made teriyaki sauce instead of making it yourself.
Bacon-Wrapped Teriyaki Chicken Skewers can alternatively be served as an appetizer. If you’re going to do that, you’ll want to load the chicken/bacon pieces onto toothpicks, place it on a foil-lined and greased baking sheet, and bake according to the recipe. For the pineapple, you can bake it along with the chicken/bacon pieces, serve fresh pineapple on the side, or leave it out altogether.
You could also grill the skewers. I always bake them in the oven because I think they cook more evenly that way. I have found that grilling the skewers generally leads to either overcooked bacon or undercooked chicken.
Here’s what you need to make Bacon-Wrapped Teriyaki Chicken Skewers…
- White sugar
- Soy sauce
- Apple cider vinegar
- Garlic clove
- Ground ginger
- Black pepper
- Cornstarch
- Water
- Bacon
- Chicken breasts
- Pineapple chunks
Bacon-Wrapped Teriyaki Chicken Skewers
BACON-WRAPPED TERIYAKI CHICKEN SKEWERS - Tasty oven-baked skewers loaded with pineapple and sweet, tangy marinated chicken and bacon bites. They're excellent as a main dish or appetizer.
Ingredients
- 1/2 cup white sugar
- 1/2 cup soy sauce
- 1/4 cup apple cider vinegar
- 1 garlic clove, minced
- 1/2 teaspoon ground ginger
- 1/4 teaspoon black pepper
- 1 tablespoon cornstarch
- 1 tablespoon cold water
- 16 ounce package bacon (I like to use thick cut)
- 3 large chicken breasts
- 16 ounce can pineapple chunks
Instructions
- For the teriyaki sauce: in a small saucepan, whisk together the white sugar, soy sauce, apple cider vinegar, garlic, ground ginger and black pepper.
- Set to medium-high heat and bring to a boil.
- While the soy sauce mixture is heating up, whisk together the cornstarch and cold water in a small bowl.
- Once the soy sauce mixture reaches a boil, slowely whisk in the cornstarch and water.
- Stir sauce until thickened, set aside to cool.
- For the skewers: cut the bacon into thirds.
- Cut the chicken into bite-sized pieces, try to have the number of bacon pieces and chicken pieces equal.
- Drain the pineapple chucks, set the pineapple in a small bowl.
- Overlapping slightly, wrap one piece of bacon around one piece of chicken. Load it onto a skewer, inserting the skewer where the bacon overlaps in order to secure it. Load one pineapple chunk.
- Repeat with all the supplies. There should be 4-5 chicken/bacon pieces per skewer. Set aside completed skewers on a foil-lined and greased baking sheet, roasting pan, or broiler pan.
- Reserve about 1/3 - 1/2 cup of the teriyaki sauce. Pour the remaining sauce over the chicken/bacon pieces, and marinate for 4-8 hours.
- Preheat the oven to 350.
- Bake for 15-20 minutes, until the chicken and bacon are fully cooked. Turn the skewers over halfway through baking and baste with the reserved teriyaki sauce.
- Serve over cooked rice.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 583Total Fat: 29gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 126mgSodium: 2487mgCarbohydrates: 33gFiber: 1gSugar: 28gProtein: 46g
Nutritional information is provided as a courtesy and is only an estimate.
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Recipe source: adapted from Our Best Bites
[…] Looking for more dishes served over rice? Try my Sweet and Sour Meatballs or Bacon-Wrapped Teriyaki Chicken Skewers. […]