Bacon Wrapped Chicken Teriyaki Bites


  • 1 pound boneless skinless chicken breasts
  • 1 pound bacon
  • 20 oz. can Pineapple Chunks
  • ¾ cup Keli’s Teriyaki Glaze
  • Toothpicks, (soak at least an hour)


  1. Cut chicken into bite-size pieces.
  2. Drain the juice from the can of pineapple chunks. Cover and refrigerate the pineapple chunks until needed.
  3. Combine the pineapple juice and teriyaki sauce in a large resealable plastic bag or bowl.
  4. Add the chicken pieces.
  5. Seal and refrigerate for one hour, turning the bag once.
  6. Preheat oven to 350F.
  7. Line a broiler pan with foil and spray with non-stick cooking spray.
  8. Cut the strips of bacon into thirds.
  9. Working in batches, wrap each piece of chicken with a strip of bacon.
  10. Push a toothpick through a pineapple chunk and then through the bacon-wrapped chicken.
  11. Place on prepared broiler pan.
  12. Bake for 20 to 25 minutes or until chicken is cooked through, turning chicken bites once.
  13. 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 wouldn’t burn. Always keep on eye on your food when using the broiler. Things happen fast!
  14. Serve immediately!


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