Hawaiian Bacon-Wrapped Chicken Tenders

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

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Hawaiian Bacon-Wrapped Chicken Tenders

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  • Makes: 4 servings
  • Prep: 25 mins
  • Marinate: 24 hrs
  • Cook: 12 mins per batch

Hawaiian Bacon-Wrapped Chicken Tenders

Directions

  1. 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.
  2. Remove chicken from marinade; discard marinade. Wrap each chicken strip with a slice of bacon and thread onto a skewer.
  3. 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 degrees F), turning occasionally.
  4. 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.
  5. Serve chicken with pineapple sauce and rice, if desired. Garnish with cilantro.
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Nutrition Facts (Hawaiian Bacon-Wrapped Chicken Tenders)

  • Per serving:
  • 529 kcal ,
  • 17 g fat
  • (5 g sat. fat ,
  • 3 g polyunsaturated fat ,
  • 6 g monounsaturated fat ),
  • 197 mg chol. ,
  • 1471 mg sodium ,
  • 26 g carb. ,
  • 1 g fiber ,
  • 22 g sugar ,
  • 63 g pro.

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