Bacon-Wrapped Chicken Skewers With Pineapple and Teriyaki Sauce

• Meat

  • 1 lb Bacon, slices
  • 2 lbs Chicken breasts, boneless skinless

• Produce

  • 1 Pineapple, large

• Condiments

  • 1 1/2 cups Soy sauce
  • 1 cup Teriyaki sauce

• Baking & Spices

  • 1/4 cup Granulated sugar
  • 2 tbsp Kosher salt

• Liquids

  • 7 cups Water

• Other

  • Wooden skewers, soaked in water for at least 30 minutes prior to use

Found on seriouseats.com

Description

Ingredients

• For the Brine:
• 7 cups cold water
• 1 1/2 cups soy sauce
• 1/4 cup granulated sugar
• 2 tablespoon Kosher salt
• For the Chicken:
• 2 pounds boneless skinless chicken breasts
• 1 pound halved bacon slices
• 1 large pineapple, peeled, cored, and cut into 1-inch cubes
• To Cook:
• 1 cup teriyaki sauce
• Wooden skewers, soaked in water for at least 30 minutes prior to use
• Type of fire: Direct
• Grill heat: medium-high

Directions

• 1. 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. 2. 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. 3. 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.