Bacon Wrapped Chicken Skewers With Pineapple And Teriyaki Sauce Food
BACON-WRAPPED CHICKEN SKEWERS
These bacon-wrapped chicken skewers are true love! Crispy, brown sugar coated bacon wrapped around pieces of chicken, grilled up until they're golden and delicious.
Provided by Kare for Kitchen Treaty
Time 45m
Number Of Ingredients 6
Steps:
- Heat the oven to 350 degrees. Spray a broiler pan with non-stick cooking spray.
- Mix up the brown sugar, chili powder, and cayenne pepper, and pour onto a plate.
- Cut the bacon slices in half. Wrap a half slice of bacon around each piece of chicken, pulling it kind of tight. Thread the bacon-wrapped chicken onto a skewer, making sure to poke each end of the bacon so it stays on. Place three pieces of bacon-wrapped chicken on each skewer.
- Baked for 30-35 minutes, until the bacon is crisp and there's NO pink inside of the chicken (internal temperature should reach 163 degrees). Allow skewers to rest for 5 minutes before serving.
BACON-WRAPPED CHICKEN SKEWERS WITH PINEAPPLE AND TERIYAKI SAUCE
Make and share this Bacon-Wrapped Chicken Skewers With Pineapple and Teriyaki Sauce recipe from Food.com.
Provided by fognozzle2030
Categories Low Cholesterol
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- To make the brine: Whisk together water, soy sauce, sugar, and salt in a large bowl until solids are completely dissolved. Place chicken breast in brine and refrigerate for 45 minutes. Remove chicken from brine and pat dry with paper towels.
- For the Chicken: Cut chicken into 1-inch cubes. Wrap each piece of chicken with 1/2 a slice of bacon. Thread bacon-wrapped chicken on skewers, alternating with pineapple cubes.
- Light one chimney full of charcoal. When all charcoal is lit and covered with gray ash, pour out and spread the coals evenly over entire surface of coal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Grill skewers until bacon has browned and crisped and chicken has cooked through, 3-4 minutes per side. In the last minute of cooking, brush each skewer with teriyaki sauce all over. Remove to a platter, let rest for 5 minutes, then serve immediately with remaining teriyaki sauce.
Nutrition Facts : Calories 712.4, Fat 38.2, SaturatedFat 12.2, Cholesterol 148.3, Sodium 9002.4, Carbohydrate 40.1, Fiber 2.7, Sugar 31.2, Protein 52.1
BACON WRAPPED PINEAPPLE CHICKEN
Quick and easy dinner (can even be an appetizer for your next dinner party). My family loves this one and it has gotten rave reviews from guests. Simple to change the serving amounts for your personal needs. Hope you enjoy as much as we do.
Provided by d.j.guiloff
Categories One Dish Meal
Time 40m
Yield 8 pieces, 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 375 degrees.
- Clean each chicken breast and cut into 4 pieces.
- Wrap each piece of chicken with 1 strip of bacon (you can use a toothpick but it is not necessary if you tuck the bacon into itself).
- Place each wrapped chicken piece into your pan (I generally spray mine with a cooking spray so it is easier to clean after).
- Sprinkle the tops of each piece with the brown sugar.
- Top each piece with a pineapple chunk or 2 and pour the juice and remaining pineapple into the pan for the chicken to cook inches.
- Place in oven and cook for 30-45 minutes depending on the thickness of your chicken pieces.
- Serve with rice or pasta & enjoy!
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- Remove the bacon from the package and while it’s still all stuck together, stretch it out a little (lengthwise). If you’re using center-cut bacon (and the “slab” is not as wide as regular bacon), just cut it in half. Otherwise, use kitchen shears to cut the slab into thirds. Place in a large pie plate or 9×13″ baking dish.
- Using kitchen shears, cut chicken into bite-sized pieces. You can gauge about how many pieces you’ll need by how many pieces of bacon you have–count the slices of bacon and multiply by 2 or 3 (depending on how many pieces you cut the bacon into) and then aim to cut about that many pieces of chicken. Add the chicken to the bacon, then add pineapple and cover in Teriyaki sauce. Cover and refrigerate for 8 hours or overnight.
- When ready to cook, wrap each piece of chicken in a piece of bacon and skewer. Top with a chunk of pineapple. For appetizers, you can make these on toothpicks; for skewers, alternate bacon-wrapped meat with pineapple (3-4 per skewer).
BACON-WRAPPED CHICKEN SKEWERS WITH PINEAPPLE AND …
From meatwave.com
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- To make the brine: Whisk together water, soy sauce, sugar, and salt in a large bowl until solids are completely dissolved. Place chicken breast in brine and refrigerate for 45 minutes. Remove chicken from brine and pat dry with paper towels.
- Cut chicken into 3/4-inch cubes. Wrap each piece of chicken with 1/2 a slice of bacon. Thread bacon-wrapped chicken on skewers, alternating with pineapple cubes.
- Light one chimney full of charcoal. When all charcoal is lit and covered with gray ash, pour out and spread the coals evenly over entire surface of coal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Grill skewers until bacon has browned and crisped and chicken has cooked through, 3-4 minutes per side. In the last minute of cooking, brush each skewer with teriyaki sauce all over. Remove to a platter, let rest for 5 minutes, then serve immediately with remaining teriyaki sauce.
BACON WRAPPED TERIYAKI CHICKEN SKEWERS - TASTE AND TELL
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- Remove the bacon from the package and stretch it out a little lengthwise. Cut the bacon into thirds. (If you use center cut bacon, it is shorter, so you’ll only need to cut it in half.)
- Set up a work station with the chicken, bacon and chunked pineapple. Wrap a piece of bacon around a piece of chicken, then add it to a skewer. Top with a chunk of pineapple. Repeat, using more bacon wrapped chicken and pineapple. (I mostly did 2 pieces of chicken and then a pineapple chunk, repeating.) Place the skewers in a 9×13-inch baking dish. Pour the teriyaki sauce over the top of the skewers, reserving about 1/4 cup of the sauce. Cover the dish and marinate for at least 4 hours, but no longer than 8 hours.
- Preheat a grill to 350º-400ºF. Place the skewers on the grill and baste with the remaining teriyaki sauce. Cook for 7 minutes, turn the skewers and baste with the remaining teriyaki sauce. Cook an additional 7 minutes, or until the chicken is cooked through and the bacon is crispy.
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