Bacon-Wrapped Teriyaki Chicken & Pineapple Kabobs

June 19, 2013

Though this meal takes a little forethought and preparation, I always completely forget the slight inconvenience once the savory treasures hit my taste buds the next day. This is some of the best grilled grub I have ever had the privilege of putting into my mouth. The homemade Teriyaki Sauce is a must! Seriously, I've never had a better sauce-homemade or store-bought, and the stuff literally only takes minutes to make.

8 ounces bacon (not thick-sliced)
1 pound boneless, skinless chicken breasts
1 (16-ounce) can pineapple chunks
1 recipe Teriyaki Sauce

Teriyaki Sauce:
1/2 c. granulated sugar
1/2 c. soy sauce
1/4 c. cider vinegar
1 clove garlic, minced
1/2 t. ground ginger
1/4 t. black pepper
1 T. cornstarch
1 T. cold water

For the kabobs: If you're using wooden skewers, soak them in water for a little while prior to preparing the kabobs. This will prevent extra charring of the sticks when grilling. I forgot to do this...thus...
See the full directions on my site

Nutritions

Calories
280

Sodium
641mg
26% DV

Fat
20g
31% DV

Protein
13g
26% DV

Carbs
5g
1% DV

Fiber
1g
5% DV