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    Home » Internationally Inspired Recipes

    Published: Aug 9, 2017 · Modified: May 5, 2022 by Renée · This post may contain affiliate links · 6 Comments

    Teriyaki Bacon Wrapped Pineapple Chicken Thighs

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    Teriyaki Bacon Wrapped Pineapple Chicken Thighs are sweet and savory with a hint of smoke. You'll be hooked after your very first bite!

    Beautifully caramelized Teriyaki Bacon Wrapped Pineapple Chicken Thighs with Sesame Seeds

    This easy recipe for Tantalizing Teriyaki Bacon Wrapped Pineapple Chicken calls for only four ingredients. Bacon, teriyaki sauce (mine came with the sesame seeds, you may want to add sesame seeds to your ingredient list if your brand doesn't include sesame seeds), pineapple rings, and bone-in skinless chicken thighs.

    Close up picture of Teriyaki Bacon Wrapped Pineapple Chicken Thighs with Sesame Seeds

    Have you ever marinated bacon before? I never had, until I decided to marinate the bacon for this recipe in teriyaki sauce. My thought was that it would give the bacon a little extra Asian component before it was snuggled ever so lovingly around the chicken and pineapple.

    Not only did marinating the bacon in the teriyaki sauce give it a sweet Asian flavor, but it also gave the bacon a beautiful deep mahogany color as it cooked, making it a feast for the eyes as well as the taste buds!

    Teriyaki Bacon Wrapped Pineapple Chicken How-To Image Collage

    Even though I used bone-in and skinless chicken thighs (I removed the skin myself before cooking), feel free to substitute boneless skinless chicken thighs for this recipe. By doing that you can easily turn these into Teriyaki Bacon Wrapped Pineapple Chicken Thigh sandwiches by placing them on buns with maybe a light touch of mayonnaise. YUM!!!

    The step-by-step photo instructions:

    How to make teriyaki bacon wrapped pineapple chicken. - Kudos Kitchen by Renee

    Lay sliced bacon on a bacon sheet (LOL! Make that baking) sheet and pour approximately ½ cup of store-bought teriyaki sauce over the slices. Use a pastry brush to evenly brush the sauce over both sides of the bacon. Add pineapple rings on top of the bacon and brush with some of the teriyaki sauce that is left on the baking sheet. Allow the bacon a marinate for 15 minutes.

    How to make Teriyaki Bacon Wrapped Pineapple Chicken Thighs - Kudos Kitchen by Renee

    Brush the skinless chicken thighs with additional teriyaki sauce and season each with salt and pepper. Top each thigh with a pineapple slice, and wrap each pineapple topped chicken thigh with two slices of bacon. Place them onto a baking sheet (with or without a rack added). Bake the chicken thighs in a preheated 350-degree oven for 45 minutes (for bone-in chicken) or until the chicken is cooked through and the juices run clear. *Note - the cooking time will be less if using boneless chicken thighs. The proper cooking temperature for chicken is 165 degrees when using a meat thermometer.

    Teriyaki Bacon Wrapped Pineapple Chicken Thighs

    Printable Recipe Card

    Teriyaki Bacon Wrapped Pineapple Chicken Thighs with Sesame Seeds

    Tantalizing Teriyaki Bacon Wrapped Pineapple Chicken Thighs

    Renee Goerger
    Teriyaki Bacon Wrapped Pineapple Chicken Thighs are sweet and savory with a hint of smoke. You'll be hooked after your very first bite!
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    Prep Time 15 minutes mins
    Cook Time 45 minutes mins
    Total Time 1 hour hr
    Course Main Course - Poultry
    Calories 0 kcal

    Ingredients
      

    • 4 bone-in skinless chicken thighs (or may use boneless thighs, but cooking time will vary)
    • 8 slices bacon
    • ½ cup prepared teriyaki sauce with or without sesame seeds
    • 4 pineapple rings
    • salt and pepper to taste
    • sesame seeds optional

    Instructions
     

    • Preheat oven to 350 degrees.
    • Lay the bacon on a baking sheet and brush both sides with the teriyaki sauce.
    • Top the bacon slices with the pineapple rings and brush with the teriyaki sauce that remains on the baking sheet.
    • Set the bacon aside for 15 minutes to marinate.
    • Place the chicken thighs on a baking sheet, with or without a rack insert.
    • Brush each thigh with the teriyaki sauce that remains on the baking sheet with the bacon. Or, add more if desired.
    • Season each thigh with salt and pepper to taste.
    • Top each chicken thigh with a pineapple ring.
    • Wrap 2 slices of the marinated bacon around each pineapple topped chicken thigh, making sure to tuck the ends of the bacon under each thigh prior to cooking.
    • Top each with a sprinkling of sesame seeds (if desired)
    • Place the baking sheet into a preheated oven for approximately 45 minutes (for bone-in chicken) *Note - boneless chicken thighs will require slightly less cooking time - or until the chicken is cooked through to an internal temperature of 165 degrees, and the juices run clear.
    • Serve and enjoy!

    Notes

    Tools and equipment:
    baking sheets
    baking rack (optional)
    aluminum foil (optional)
    meat thermometer (optional)
    basting brush

    Nutrition

    Serving: 0Calories: 0kcalCarbohydrates: 0gProtein: 0gFat: 0gSaturated Fat: 0gPolyunsaturated Fat: 0gMonounsaturated Fat: 0gTrans Fat: 0gCholesterol: 0mgSodium: 0mgPotassium: 0mgFiber: 0gSugar: 0gVitamin A: 0IUVitamin C: 0mgCalcium: 0mgIron: 0mg
    Tried this recipe?Let us know how it was!
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    Comments

    1. Big Flavors from a Tiny Kitchen says

      August 11, 2017 at 12:58 pm

      I love how you nestled pineapple in there, and that bacon looks so perfectly crispy. YUM!

      Reply

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    Hi, I'm Renee! I've been a passionate home cook for over 40 years. I specialize in easy-to-make comfort food dishes from appetizers to desserts and everything in between.

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