Bacon-Wrapped Teriyaki Chicken Skewers
Recipe source~ boyerstrythis.blogspot.com
- 1 lb
- boneless, skinless chicken breast
- 8 oz
- bacon, thin sliced
- 1 large
- can pineapple chunks
- kikkoman teriyaki baste and glaze ( or use your favorite)
- kebab skewers or toothpicks
Using kitchen shears, cut chicken into bite-sized pieces. You can gauge about how many pieces you'll need by how many pieces of bacon you have; you probably won't use all the bacon, but you'll need about 8 oz. or 2/3 of a standard-sized package of bacon. So count the bacon pieces and keep that in mind when cutting up your chicken.
When all chicken pieces have been sufficiently staked, pour Teriyaki sauce over everything, reserving about 1/4 c., and marinate in refrigerator for at least 4 hours, no longer than about 8.
9 points per serving