We love using our grill so when it’s finally warm enough to pull it out, I get so excited to eat all the meals that we haven’t been able to eat all winter! One of our very favorites are Teriyaki Chicken Bacon Skewers. They are such a simple combination that leave you full and satisfied. I love how quick they are to make and how many compliments I receive when I make them. They are the perfect thing for any summer gathering and will disappear faster than you can grill them.
The sweet and savory teriyaki sauce pairs perfectly with the smoky grilled chicken and crispy bacon. Add in some fresh vegetables and you have a meal that feels hearty while still being perfect for warm summer nights.
One of my favorite things about this recipe is how easy it is to customize. You can add chunks of pineapple for a little sweetness, bell peppers for extra color, or even zucchini if you are trying to use up garden vegetables. The skewers can also be prepped ahead of time, which makes them perfect for busy evenings or backyard parties. I love being able to assemble everything earlier in the day and simply throw them on the grill when everyone is ready to eat.
Ingredients
- 8 ounces bacon
- 1 pound boneless, skinless chicken tenders
- 1 (16 oz) can pineapple chunks
- Teriyaki sauce
- 1/2 c 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 water
Instructions
- 1. Make teriyaki marinade.
- 2. Combine sugar, soy sauce, garlic, ginger, and black pepper in a small saucepan. Bring to a boil over medium heat.
- 3. While the soy sauce mixture is heating, whisk together cornstarch and cold water. When soy mixture comes to a full boil, whisk cornstarch mixture into the soy mixture until sauce becomes thickened and clear. Remove from heat and allow to cool.
- 4. Cut bacon strips in half. Cut the chicken tenders into equal pieces.
- 5. Drain the pineapple and set aside.
- 6. Set up work station with kabob skewers, chicken, bacon, and pineapple.
- 7. Have a tupperware ready to place skewers in to marinade.
- 8. Wrap a piece of bacon around a piece of chicken and secure with skewer. Add pineapple and repeat until skewer is full.
- 9. Cover skewer with teriyaki sauce and marinade for 4-6 hours.
- 10. Cook on grill over medium heat for 7 minutes each side.
- 11. To cook in the over, preheat oven to 400 degrees. Line a cookie sheet with foil and bake 10 minutes on each side.
These Teriyaki Chicken Bacon Skewers are also a huge hit with both kids and adults, which always feels like a win in our house. They look impressive coming off the grill, but they are honestly one of the easiest meals to make. Serve them with rice, grilled corn, or a fresh summer salad and you have a dinner that everyone will rave about. Don’t be surprised if people ask for the recipe before the night is over!
Don’t let summer pass without making these! You won’t be sorry!
