Friday, July 27, 2012

Teriyaki Bacon Wrapped Chicken with Pineapple

3 chicken breasts, thawed
1 package bacon
1 large can pineapple
skewers to bbq

Teriyaki sauce-
1/2 cup sugar
1/2 cup soy sauce
1/4 cup cider vinegar
1 clove garlic, minced
1/2 tsp ground ginger
1/4 tsp black pepper
1 TBSP cornstarch
1 TBSP cold water

For teriyaki sauce, combine sugar, soy sauce, vinegar, garlic, and pepper in a saucepan. Bring to a boil over medium-high heat.
While the mixture is heating, whisk together cornstarch and cold water. When the mixture comes to a boil, whisk in the cornstarch mixture and stir until thick and clear. Remove from heat and allow to cool before pouring over the chicken to marinade.

Cut thawed chicken breast in to cubes, not too small. When teriyaki sauce is cooled put chicken in a container and pour the sauce over. Refrigerate overnight for the best flavor.

When chicken is ready to be cooked, cut the package of bacon in half. Wrap each piece of chicken with a half of a slice of bacon. Layer on skewer putting a piece of pineapple in between each piece of chicken. Grill until cooked. I serve this with rice and make an extra batch of teriyaki sauce to use over the rice. Enjoy!

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