Bacon-Wrapped Chicken Skewers With Pineapple and Teriyaki Sauce
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Bacon-Wrapped Chicken Skewers With Pineapple and Teriyaki Sauce

👤 7 servings medium 🌍 Asian seriouseats.com ↗

This Serious Eats recipe elevates the classic skewer with brined chicken wrapped in bacon and threaded onto skewers with sweet pineapple cubes, then grilled to perfection and finished with a glossy teriyaki glaze. The result is an irresistible combination of sweet, salty, fruity, smoky, and meaty flavors that makes for an impressive grilled dish.

ChickenDairy-Free

Ingredients

  • 7 cups cold water
  • 1.5 cups soy sauce
  • 0.25 cup granulated sugar
  • 2 tablespoons kosher salt
  • 2 pounds boneless skinless chicken breasts
  • 1 pound bacon slices
  • 1 large pineapple
  • 1 cup teriyaki sauce

Instructions

  1. Whisk together water, soy sauce, sugar, and salt in a large bowl until solids are completely dissolved.
  2. Place chicken breast in brine and refrigerate for 45 minutes.
  3. Remove chicken from brine and pat dry with paper towels.
  4. Cut chicken into 1-inch cubes.
  5. Wrap each piece of chicken with 1/2 a slice of bacon.
  6. Thread bacon-wrapped chicken on skewers, alternating with pineapple cubes.
  7. Light one chimney full of charcoal.
  8. When all charcoal is lit and covered with gray ash, pour out and spread the coals evenly over entire surface of coal grate.
  9. Set cooking grate in place, cover grill and allow to preheat for 5 minutes.
  10. Clean and oil the grilling grate.
  11. Grill skewers until bacon has browned and crisped and chicken has cooked through, 3-4 minutes per side.
  12. In the last minute of cooking, brush each skewer with teriyaki sauce all over.
  13. Remove to a platter, let rest for 5 minutes, then serve immediately with remaining teriyaki sauce.

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