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Fire up your grill when you want to impress without the hassle and throw on these bacon-wrapped teriyaki chicken skewers. Each skewer is loaded with juicy pineapple, smoky bacon, and moist chicken thighs, all soaking in a craveable sticky-sweet sauce. They're a chill way to treat guests and they’re always the first plate gone when friends come over for a summer hangout.
I whipped these up the first time my kids begged for foods-on-a-stick, and now every summer this is what everyone wants most from our grill sessions
Tasty Ingredients
- Boneless skinless chicken thighs: Go for thighs—they stay moist and taste great on the grill. Pick ones without a bunch of extra fat to make chopping simpler.
- Bacon (skip thick cut): Stick with thin bacon—it crisps and snuggles the chicken just right. If you can, find some with that smoky edge for extra flavor.
- Fresh pineapple, chunked up: Fresh pineapple keeps a nice little bite even after grilling. Make sure it’s ripe but not mushy for the perfect texture.
- Homemade teriyaki sauce: This sauce ties every flavor together. Use one from the store if you like, just not the super-thick or syrupy kind.
- Tips to Snag Good Stuff Make sure bacon is fresh and not just big slabs of fat. For pineapple, try to find one that’s got some gold spots and a tiny bit of squish at the bottom. Teriyaki sauce should taste a little salty, a little sweet, with a savory oomph.
Simple How-To Guide
- Chop the Chicken:
- Slice the chicken into bite-size squares, about one and a half inches per piece. Dry them off so the sauce sticks better later.
- Ready the Bacon:
- Unpack the bacon and lightly pull each strip longer so it hugs the chicken well. Chop strips into thirds (if using center-cut, just split in half) so they're sized for skewers.
- Setup for Skewering:
- Set out chicken, bacon, and pineapple. Wrap bacon around chicken, poke onto skewer, then push a pineapple chunk after. Alternate pineapple and chicken until the stick's full.
- Soak in Marinade:
- Tuck all the loaded skewers into a dish, slosh most of the teriyaki over everything, saving a little for basting. Give 'em a cover and leave in the fridge to marinate four to eight hours so flavors sink in.
- Grill Them Up:
- Get your grill hot to about 375 (medium-high). Lay the skewers over the grate, brush with some of the leftover sauce. After 7 minutes, flip gently, brush more. Another 7 minutes and check—the chicken's done, bacon's crisp, and you can check temp with a meat thermometer just to be sure.
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Keeping Leftovers Fresh
Toss any extra skewers in a sealed box and chill—they’re good for up to three days. Warm them up in a low oven or just use your microwave a bit so the bacon doesn’t dry out. Flavors actually improve the next day, so making ahead is smart!
Swap-Out Ideas
No chicken thighs? Chicken breast will work, but thighs are juicier. Need it pork-free? Thin turkey bacon does the trick. Want a new twist? Use mango for the pineapple or grab any teriyaki sauce you like if homemade is out of reach.
How to Serve
These skewers hit the spot as a main—pair them with coconut or jasmine rice. Want crunch? Mix up a cucumber salad. You can slide the meat off and pile it into lettuce wraps with spicy mayo for a different vibe. Or go appetizer mode for your next get-together.
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Fun Food Background
Teriyaki started in Japan, but tossing in bacon and pineapple gives it a playful, different twist. This mix is a big hit in Hawaiian-style barbecues where friends and family crowd around the grill for fun and food.
Recipe FAQs
- → What type of chicken should I pick?
Bone-free, skinless chicken thigh meat works best since it stays juicy after cooking. If you prefer leaner meat, go for chicken breast instead.
- → Can I use thicker bacon?
Thinner bacon is a better option as it gets crispy faster and is easier to drape around the chicken pieces.
- → How long do you need to marinate them?
Let them soak for 4 to 8 hours. This gives enough time for the flavors to infuse without making the meat overly salty.
- → Should I grab fresh or canned pineapple?
Fresh chunks are firm and have a brighter flavor, but canned pineapple can work too if you drain it well beforehand.
- → Can these be baked instead of grilled?
Sure! Cook them at 400°F on a baking sheet. Flip halfway through to ensure the bacon crisps evenly and the chicken is cooked properly.