Rating: 4.5 stars
5 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
  • 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


Read the full recipe after the video.

Recipe Summary

25 mins
1 day
12 mins
1 day


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; fat 17g; cholesterol 197mg; saturated fat 5g; carbohydrates 26g; mono fat 6g; poly fat 3g; insoluble fiber 1g; sugars 22g; protein 63g; vitamin a 268.2IU; vitamin c 9.3mg; thiamin 0.4mg; riboflavin 0.5mg; niacin equivalents 25.4mg; vitamin b6 2.1mg; folate 23.2mcg; vitamin b12 0.8mcg; sodium 1471mg; potassium 1075mg; calcium 29mg; iron 1.5mg.