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)


  • 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.
  • Push a toothpick through a pineapple chunk and then through the bacon-wrapped chicken.
  • Place on prepared broiler pan.
  • 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!
  • Serve immediately!

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