• 5 Ratings

A soy, ginger, and pinepple marinade and dipping sauce takes these bacon-wrapped chicken tenders on a trip to the tropical islands.

Source: Better Homes and Gardens


Ingredient Checklist


Instructions Checklist
  • In a medium bowl whisk together the pineapple juice (about 1/2 cup), soy sauce, 3 tablespoons ketchup, 2 tablespoons brown sugar, sriracha, 1 tablespoon ginger, and 4 cloves garlic. Transfer pineapple mixture to a gallon-size resealable plastic bag set in a large bowl. Add chicken; seal bag and gently toss to a coat. Marinate in the refrigerator overnight.

  • Remove chicken from marinade; discard marinade. Wrap each chicken strip with a slice of bacon and thread onto a skewer.

  • Coat a large grill pan with nonstick cooking spray. Heat over medium-high heat. Cook chicken, in batches, in the skillet for 12 minutes or until chicken is done (165°F), turning occasionally.

  • Meanwhile, in a food processor combine pineapple chunks, teriyaki sauce, 1/4 cup ketchup, 1 clove garlic, 1 tablespoon brown sugar, and 1 teaspoon grated ginger. Cover and process until smooth.

  • Serve chicken with pineapple sauce and rice, if desired. Garnish with cilantro.

Nutrition Facts

529 calories; 17 g total fat; 5 g saturated fat; 3 g polyunsaturated fat; 6 g monounsaturated fat; 197 mg cholesterol; 1471 mg sodium. 1075 mg potassium; 26 g carbohydrates; 1 g fiber; 22 g sugar; 63 g protein; 0 g trans fatty acid; 268 IU vitamin a; 9 mg vitamin c; 0 mg thiamin; 1 mg riboflavin; 25 mg niacin equivalents; 2 mg vitamin b6; 23 mcg folate; 1 mcg vitamin b12; 29 mg calcium; 2 mg iron;


5 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0