Description
These Juicy Teriyaki Chicken Skewers combine tender chicken thighs wrapped in crispy bacon, grilled to perfection with sweet pineapple chunks and homemade teriyaki sauce for a flavorful and satisfying meal perfect for any barbecue or casual dinner.
Ingredients
Scale
Main Ingredients
- 1 fresh pineapple, cut into chunks
- 8 oz regular bacon strips (avoid thick cuts)
- 1 lb chicken thighs, no skin or bones
- 3/4 cup homemade teriyaki sauce
Instructions
- Prepare the Chicken: Slice the chicken thighs into small chunks suitable for skewering. Set aside to keep ready for assembling.
- Prepare the Bacon: Remove bacon strips from packaging, gently stretch along their length, and cut into halves if center-cut or into thirds if regular.
- Assemble Skewers: Arrange your station with chicken chunks, bacon pieces, and pineapple chunks. Wrap each chicken piece with a bacon strip, thread onto a skewer followed by a pineapple piece. Repeat the sequence: two bacon-wrapped chicken pieces followed by one pineapple chunk.
- Marinate the Skewers: Place the assembled skewers in a large 9×13-inch baking dish. Pour the teriyaki sauce over the skewers, reserving about 1/4 cup for later basting. Cover and refrigerate for 4 to 8 hours to let flavors permeate.
- Preheat the Grill: Heat the grill to a medium-high temperature of 350ºF to 400ºF, preparing for grilling.
- Grill the Skewers: Lay the skewers over the grill grates. Brush some of the reserved teriyaki sauce over them. Grill for 7 minutes, flip, baste again, and continue grilling for an additional 7 minutes until bacon is crisp and chicken is thoroughly cooked.
Notes
- Use center-cut bacon strips for easier wrapping around chicken pieces.
- Marinating for at least 4 hours enhances flavor absorption but up to 8 hours is best.
- Maintain grill temperature to avoid undercooked chicken or burnt bacon.
- Can be served with steamed rice or a fresh salad for a balanced meal.
