Recipes and Cooking Hawaiian Bacon-Wrapped Chicken Tenders 4.6 (5) Add your rating & review A soy, ginger, and pinepple marinade and dipping sauce takes these bacon-wrapped chicken tenders on a trip to the tropical islands. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on February 27, 2018 Print Rate It Share Share Tweet Pin Email Prep Time: 25 mins Cook Time: 12 mins Marinate Time: 1 day Total Time: 1 day 37 mins Servings: 4 Jump to Nutrition Facts Ingredients 1 8 ounce can pineapple chunks in juice, drained, reserving liquid ¼ cup reduced-sodium soy sauce 3 tablespoon ketchup 2 tablespoon packed brown sugar 1 tablespoon sriracha 1 tablespoon grated fresh ginger 4 cloves garlic, minced 4 skinless, boneless chicken breast halves (about 2 pounds), sliced lengthwise into 4 strips each 16 slices bacon ¼ cup reduced sodium teriyaki sauce ¼ cup ketchup 1 clove garlic, minced 1 tablespoon packed brown sugar 1 teaspoon grated fresh ginger Hot cooked long grain white or brown rice (optional) Chopped fresh cilantro Directions 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. Hannah Bigot Rate it Print Nutrition Facts (per serving) 529 Calories 17g Fat 26g Carbs 63g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 529 % Daily Value * Total Fat 17g 22% Saturated Fat 5g 25% Cholesterol 197mg 66% Sodium 1471mg 64% Total Carbohydrate 26g 9% Total Sugars 22g Protein 63g Vitamin C 9.3mg 47% Calcium 29mg 2% Iron 1.5mg 8% Potassium 1075mg 23% Folate, total 23.2mcg Vitamin B-12 0.8mcg Vitamin B-6 2.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.