Teriyaki Bacon-Chicken-Pineapple Skewers

I am totally itching for sunny weather. I don't care much if it's 10 degrees outside or 70, but the sun really makes my day better. I think I'm a Vitamin D addict. :)

On New Years Eve, we pulled out all the stops with appetizers (and even fireworks!) This was one of our newest finds, and we've had it several times since then. The combination of smoky and salty teriyaki with the sweet, carmelized grilled pineapple is so delicious. And let's be honest, everything is better when wrapped in bacon.

I haven't had a lot of time lately, so I'm hooking you up with our favorite from our first moments of 2010. (Particularly now that those resolutions are out of the way, you're free to eat bacon-wrapped whatever). If you are a blogger, be sure to contribute to Lauren's e-book to raise money for Haiti. It's a great cause, and the people of Haiti need us.

Grilled Teriyaki Bacon-Chicken-Pineapple Skewers
original recipe
Serves 4

Western Family Teriyaki Sauce (or your favorite gluten free version)
boneless, skinless chicken breast (about 1 pound)
pre-cooked bacon
pineapple chunks (canned or fresh)
skewers

If you like things to be done right, soak your skewers in water for about 30 minutes. This will help prevent burning while on the grill (and slivers in your chicken.)

For each skewer, I used 5 pieces of pineapple and 4 pieces of chicken. Good luck with your math! Next, cut chicken breasts into even, small chunks. (For 6 skewers, cut your chicken into 24 pieces). Then, divide each slice of pre-cooked bacon into thirds, with a pair of kitchen scissors or a knife. (For 6 skewers, you will need 24 pieces, or 8 pieces divided in thirds). Open the can of pineapple and pour it in a bowl, and arrange the cut chicken, pieces of bacon, pineapple and skewers on the counter.

Assemble each skewer with alternating pieces of pineapple, then a piece of chicken wrapped in a bacon third. There is a lot of raw chicken involved in this recipe, so be sure to wash your hands frequently. Also, putting the pineapple in a bowl will help to not contaminate the remaining pineapple in the can.

Once the skewers are assembled, pour teriyaki sauce over them, and put them in a gallon zipper bag with enough teriyaki sauce to coat them. Refridgerate 4 hours.

When it's party time, pull them out of the fridge. With your grill on medium, grill the skewers over indirect heat, turning after about 5 minutes.

Eat up!