Ingredient Notes
Metal or bamboo skewers – Remember bamboo skewers will need to soak for 30 minutes before grilling so they can handle the heat. I prefer metal skewers with handles. The handles stick out of the grill so they are easy to turn and handle. Boneless, Skinless Chicken Breast Bacon – Use thin-sliced bacon. Thick bacon will not stay wrapped around the chicken as well and won’t cook up as well. Pineapple Chunks – I just use canned pineapple chunks, but feel free to try fresh if you’d like. Teriyaki Sauce Soy Sauce (I prefer low sodium) Sugar Apple Cider Vinegar Fresh Garlic Dried Ginger Black Pepper
How to Make Bacon-Wrapped Teriyaki Chicken Skewers
