The cure for the common skewer: brined chicken is wrapped in bacon, threaded on skewers with pineapple, grilled, and finished with a brush of teriyaki for a sweet, salty, fruity, smoky, and meaty treat.
For the Brine:
7 cups cold water
1 1/2 cups soy sauce
1/4 cup granulated sugar
2 tablespoons 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
1 cup teriyaki sauce
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.
Grill, bamboo skewers (pre-soaked in water for at least 30 minutes prior)
This Recipe Appears In
|Nutrition Facts (per serving)|
|Servings: 6 to 8|
|Amount per serving|
|% Daily Value*|
|Total Fat 18g||23%|
|Saturated Fat 6g||30%|
|Total Carbohydrate 19g||7%|
|Dietary Fiber 1g||4%|
|Total Sugars 15g|
|Vitamin C 39mg||197%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|