This recipe appears in:It's a Miracle: These Chicken-Breast Kebabs Won't Dry Out How to Make Great Grilled Kebabs Grilling: Bacon-Wrapped Chicken Skewers with Pineapple and Teriyaki Sauce
About the author: Joshua Bousel brings you a new, tasty condiment each Wednesday and a recipe for weekend grilling every Friday. He also writes about grilling and barbecue on his blog The Meatwave whenever he can be pulled away from his grill.
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- For the Brine:
- 7 cups cold water
- 1 1/2 cups soy sauce
- 1/4 cup granulated sugar
- 2 tablespoon Kosher salt
- For the Chicken:
- 2 pounds boneless skinless chicken breasts
- 1 pound halved bacon slices
- 1 large pineapple, peeled, cored, and cut into 1-inch cubes
- To Cook:
- 1 cup teriyaki sauce
- Wooden skewers, soaked in water for at least 30 minutes prior to use
- Type of fire: Direct
- Grill heat: medium-high
To make the brine: Whisk together water, soy sauce, sugar, and salt in a large bowl until solids are completely dissolved. Place chicken breast in brine and refrigerate for 45 minutes. Remove chicken from brine and pat dry with paper towels.
For the Chicken: Cut chicken into 1-inch cubes. Wrap each piece of chicken with 1/2 a slice of bacon. Thread bacon-wrapped chicken on skewers, alternating with pineapple cubes.
Light one chimney full of charcoal. When all charcoal is lit and covered with gray ash, pour out and spread the coals evenly over entire surface of coal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Grill skewers until bacon has browned and crisped and chicken has cooked through, 3-4 minutes per side. In the last minute of cooking, brush each skewer with teriyaki sauce all over. Remove to a platter, let rest for 5 minutes, then serve immediately with remaining teriyaki sauce.