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Teriyaki Chicken Skewers with Pineapple & Maple Glazed Bacon

Prep time
Cook time
Total time

Prep time
Cook time
Total time


Here it is…your new favorite summer recipe

Serves 12
For the Teriyaki Chicken:

1 pound organic chicken breast tenders, cut into 2-inch pieces 

1 cup filtered water

3 tablespoons apple cider vinegar

3 tablespoons olive oil

1 tablespoon onion powder

2 teaspoons garlic powder

1 tablespoon Ginger Root, minced

¼ cup red bell pepper, finely minced

¼ cup green bell pepper, finely minced

For the Maple Glazed Bacon:

16 ounces Nitrate free bacon

1 tablespoon dijon mustard, or yellow mustard

For the Skewers:

1 fresh pineapple, cut into 1 ½ inch cubes


For the Teriyaki Chicken: Cut the chicken tenders into 2 inch pieces and place in a large ziplock bag. Mix all of the teriyaki marinade ingredients in a medium bowl, add to the ziplock bag of chicken and place in the fridge for 2 to 24 hours.


For the Maple Bacon: Preheat the oven to 400 degrees F. Prepare a rimmed baking sheet by covering it with foil and placing a metal cooling rack in the center. In a shallow bowl, combine the maple syrup and mustard. Mix well. Dip each slice of bacon in the maple mixture, then on the metal rack. Bake for 10-12 minutes until the bacon is cooked, but not crispy. You may need to cook the bacon in 2 batches. Cut each slice of bacon into 3 equal pieces.


For the Skewers: Prepare the skewers by alternately threading pineapple, chicken and a folded piece of bacon.


Grill: In order to prevent major sticking on the grill, grease the grill with olive oil OR place foil down on the grill, coat with olive oil and place skewers on the foil. Grill 10-12 minutes, until the chicken is cooked through and the bacon is crispy. Enjoy!


Calories: 234
Fat: 11g
Carbohydrates: 20g
Sodium: 389mg
Fiber: 1g
Protein: 14g
Sugar: 12g

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