Chicken Wraps

4 ingredients
3 steps

Ingredients

  • 1 pound skinless, boneless chicken breast halves
  • 1/2 pound bacon
  • 1 (20 ounce) can pineapple chunks
  • 18 fluid ounces teriyaki sauce

Directions

  1. 1
    Cut chicken into bite-size pieces. Wrap with about 1/3 slice of bacon, thread onto toothpick, and top with pineapple chuck. Marinate for 4 hours or longer in teriyaki sauce.
  2. 2
    Preheat oven to 375 degrees F (190 degrees C).
  3. 3
    Place marinated appetizers onto parchment lined baking sheets. Bake for 20 minutes, or until chicken is done and bacon golden brown. Drain on paper towels. Serve hot.

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