#BACON #WRAPPED #CHICKEN #TERIYAKI #BITES
BACON WRAPPED CHICKEN TERIYAKI BITES
These bacon-packed teriyaki chicken bites will surely be very popular on game day! Sweet and salty, full of flavor and only 5 ingredients! Make sure you're your favorite new appetizer!
Goal!
I have a good idea for you now. Only 5 ingredients and a lot of taste, this recipe can easily be adapted to your needs.
ingredients
1 lb boneless, skinless chicken breasts
1 lb. bacon
20 oz of Dole pineapple pieces in 100% pineapple juice
3/4 cup low-sodium Teriyaki sauce
3/4 cup brown sugar
toothpicks dipped in water for at least one hour
Instructions
Cut the chicken into bite-sized pieces.
Drain the juice from the box of pineapple pieces. Cover and refrigerate the pineapple pieces until use.
Mix the pineapple juice and teriyaki sauce in a large bag or resealable plastic bowl.
Add the chicken pieces.
Close and refrigerate for one hour by turning the bag once.
Preheat the oven to 350F.
Place the aluminum foil on the grill and spray with a nonstick cooking spray.
Cut the strips of bacon in three.
When working in batches, wrap each piece of chicken with a slice of bacon and roll it into the brown sugar.
Push a toothpick into a piece of pineapple, then into the chicken wrapped in bacon.
Place on the prepared broiler pan.
Bake 20 to 25 minutes or until chicken is cooked through, turning once.
Turn on the grill and grill for 2 to 3 minutes per side until the bacon is crisp. I left my pan on the middle rack so that the toothpicks do not burn. Always keep an eye on your food when using the grill. Things are going fast!
Serve immediately!
These bacon-packed teriyaki chicken bites will surely be very popular on game day! Sweet and salty, full of flavor and only 5 ingredients! Make sure you're your favorite new appetizer!
Goal!
I have a good idea for you now. Only 5 ingredients and a lot of taste, this recipe can easily be adapted to your needs.
ingredients
1 lb boneless, skinless chicken breasts
1 lb. bacon
20 oz of Dole pineapple pieces in 100% pineapple juice
3/4 cup low-sodium Teriyaki sauce
3/4 cup brown sugar
toothpicks dipped in water for at least one hour
Instructions
Cut the chicken into bite-sized pieces.
Drain the juice from the box of pineapple pieces. Cover and refrigerate the pineapple pieces until use.
Mix the pineapple juice and teriyaki sauce in a large bag or resealable plastic bowl.
Add the chicken pieces.
Close and refrigerate for one hour by turning the bag once.
Preheat the oven to 350F.
Place the aluminum foil on the grill and spray with a nonstick cooking spray.
Cut the strips of bacon in three.
When working in batches, wrap each piece of chicken with a slice of bacon and roll it into the brown sugar.
Push a toothpick into a piece of pineapple, then into the chicken wrapped in bacon.
Place on the prepared broiler pan.
Bake 20 to 25 minutes or until chicken is cooked through, turning once.
Turn on the grill and grill for 2 to 3 minutes per side until the bacon is crisp. I left my pan on the middle rack so that the toothpicks do not burn. Always keep an eye on your food when using the grill. Things are going fast!
Serve immediately!
