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Bacon-Wrapped Chicken and Pineapple Skewers

Salty and sweet, these teriyaki-flavored kebobs are great with a green salad or any type of rice.


16 oz. boneless chicken breasts, cubed

8 slices bacon

2 cups Ready-Set-Serve Pineapple Chunks

1 cup teriyaki sauce

1 tsp. sesame seeds

1 tsp. black sesame seeds


Thread skewers in this order: bacon, chicken, bacon, pineapple. Repeat until skewer is filled and bacon wraps chicken.

Cook all skewers on a open-flame or flattop grill until browned. When bacon is crisp and chicken is cooked through, brush all with teriyaki sauce. Continue cooking until it starts to caramelize. Sprinkle with sesame seeds and serve on top of rice or a green salad.