Teriyaki Bacon Wrapped Pineapple Chicken Thighs are sweet and savory with a hint of smoke. You'll be hooked after your very first bite!
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.
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!
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:
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.
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.
Tantalizing Teriyaki Bacon Wrapped Pineapple Chicken Thighs
- 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
- 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!
baking rack (optional)
aluminum foil (optional)
meat thermometer (optional)
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Kudos Kitchen by Renee – Where I joyously bring you easy, economical, and delicious comfort food dishes to feed the people you love!
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