Tantalizing 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!

Prep Time15

Cook Time45

Total Time1

Course: Main Course - Poultry

Calories: 0kcal

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 sheets
baking rack (optional)
aluminum foil (optional)
meat thermometer (optional)
basting brush