"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Bacon Wrapped Chicken Teriyaki Bites Recipe

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This recipe for Bacon Wrapped Chicken Teriyaki Bites, by , is from Starters and Thirst Quenchers, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Stonewood Kitchen

Category:
Category:

Ingredients:  
Ingredients:  
1 lb. boneless, skinless, chicken breasts
1 lb. bacon
1 20 oz. can Dole Pineapple Chunks in 100% Pineapple Juice
3/4 cup Teriyaki sauce
3/4 cup brown sugar
toothpicks, soaked in water for at least an hour
Chopped scallions, for garnish

Directions:
Directions:
Cut chicken into bite-size pieces. Drain the juice from the can of pineapple chunks. Cover and refrigerate the pineapple chunks until needed. Combine the pineapple juice and teriyaki sauce in a large resealable plastic bag or bowl. Add the chicken pieces. Seal and refrigerate for one hour, turning the bag once. Preheat oven to 350F. Line a broiler pan with foil and spray with non-stick cooking spray. Cut the strips of bacon into thirds. Working in batches, wrap each piece of chicken with a strip of bacon and roll in brown sugar. Push a toothpick through a pineapple chunk and then through the bacon-wrapped chicken. Place on prepared broiler pan. Bake for 20 to 25 minutes or until chicken is cooked through, turning chicken bites once. Turn on broiler and broil for 2 to 3 minutes per side until bacon is nice and crispy. Garnish with chopped scallions. Serve immediately. Serves 8.

Personal Notes:
Personal Notes:
This is one of our many go to recipes when we don't want a full meal.

 

 

 

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