Bacon Wrapped Chicken Skewers With Pineapple And Teriyaki Sauce Recipes

BACON-WRAPPED CHICKEN SKEWERS WITH PINEAPPLE AND TERIYAKI SAUCE

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.

BACON WRAPPED TERIYAKI CHICKEN SKEWERS

Steps:

• Cut the chicken into bite-sized pieces. Set aside.
• 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.