Bacon Wrapped Chicken Teriyaki Bites

• Meat

  • 1 lb Bacon
  • 1 lb Chicken breasts, boneless skinless

• Produce

  • 1 20 oz can Dole pineapple chunks

• Condiments

  • 3/4 cup Teriyaki sauce, low sodium

• Baking & Spices

  • 3/4 cup Brown sugar

• Other

  • toothpicks, soaked in water for at least an hour

Found on momontimeout.com

Description

Ingredients

• 1 lb boneless, skinless, chicken breasts
• 1 lb bacon
• 1 20 oz can Dole Pineapple Chunks in 100% Pineapple Juice
• ¾ cup low-sodium Teriyaki sauce
• ¾ cup brown sugar
• toothpicks, soaked in water for at least an hour

Directions

• Cut chicken into bite-size pieces.
• Drain the juice from the can of pineapple chunks. Cover and refrigerate the pineapple chunks until needed.
• Combine the pineapple juice and teriyaki sauce in a large resealable plastic bag or bowl.
• Add the chicken pieces.
• Seal and refrigerate for one hour, turning the bag once.
• Preheat oven to 350F.
• Line a broiler pan with foil and spray with non-stick cooking spray.
• Cut the strips of bacon into thirds.
• Working in batches, wrap each piece of chicken with a strip of bacon and roll in brown sugar.
• Push a toothpick through a pineapple chunk and then through the bacon-wrapped chicken.
• Place on prepared broiler pan.
• Bake for 20 to 25 minutes or until chicken is cooked through, turning chicken bites once.
• Turn on broiler and broil for 2 to 3 minutes per side until bacon is nice and crispy. I left my pan on the middle rack so the toothpicks wouldnt burn. Always keep on eye on your food when using the broiler. Things happen fast!
• Serve immediately!