Teriyaki Bacon Wrapped Pineapple Chicken Thighs are sweet and savory with a hint of smoke. You’ll be hooked after your very first bite!
I came up with this simple recipe in celebration of Bacon Month (#BaconMonth) 2017 which is a four week feast of recipes showcasing bacon in everything from appetizers to desserts, and all else in between.
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!!!
Making Teriyaki Bacon Wrapped Pineapple Chicken Thighs requires only a few simple steps. If you’re ready to start cooking, let’s begin.
Lay sliced bacon on a
bacon (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 in 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 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 cooked temperature for chicken is 165 degrees when using a meat thermometer.
- 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!
Tools and equipment:
baking rack (optional)
aluminum foil (optional)
meat thermometer (optional)
Since this recipe is so easy and calls for such basic ingredients, it’s simple enough to double (or even triple) if you’re cooking for more than two people. All you need to follow is the one slice of pineapple ring, and two-slices of bacon rule per chicken thigh, and you’re good to go!
Of course, since it’s #BaconMonth if you’d like to add more than two slices of bacon per chicken thigh, you have my blessing! Just remember that if you do that, you may need to leave your chicken in the oven a tiny bit longer!
What’s that? You’re ready for more incredible bacon recipes?! GREAT! I had a feeling you were going to say that! 🙂
It’s time for the 5th annual Bacon Month (#BaconMonth) celebration hosted and coordinated by Julie of Bread Booze Bacon!! Julie has gotten together some pretty awesome bloggers together to tickle your bacon fancy all through August!
Say hi to…
Every Wednesday this month, we’ll be sharing bacon-centric recipes to make you drool. And if that’s not enough to make your tummy grumble, you can grab bacon recipes from the previous bacon months too!
Ready to see what deliciousness is waiting for you today? Great! But first let me whet your appetite by sharing the photo collage of all the recipes you’ll be receiving for this, the second week of #BaconMonth 2017!
Get a load of these…
By clicking on the titles below you’ll be taken directly to that blogger’s bacon recipe for the full list of ingredients, and for detailed instructions regarding how to make that particular dish.
I hope you’ve enjoyed all these wonderful bacon recipes for #BaconMonth and will continue to visit me throughout the month of August (and, of course, beyond) for additional family friendly recipes that are sure to tempt your taste buds.
I’m coordinating my #BaconMonth recipe along with my hand painted bacon lovers apron which is available for purchase through my shop. Raise your hand if you agree to this saying. It’s my husband’s favorite slogan!
All of the aprons I paint on are a high quality chef’s apron manufactured by ChefWorks. Each apron is a 63/35 cotton poly blend. Each apron has extra long ties, and adjustable neck strap and two large front pockets. I paint my aprons using bright vivid fabric paint which is heat set upon completion for durability and long wear.
All of my aprons are machine washable and dryable, but no fabric softener please. If you’re interested in ordering any of my hand painted items, from glassware to fabrics, please visit my shop or contact me directly for a price quote. Special orders are always welcome.
Kudos Kitchen by Renée ~ Where food, art, and fun collide each and every day!
Until we eat again, I hope you have a deliciously bacon filled day!