16 chicken tenders, cut into 3 pieces
16 slices of bacon, cut into 3 pieces
1 can (20 oz) pineapple chunks, drained & juice reserved
1 c. bottled teriyaki sauce
2 tsp freshly grated ginger
2 cloves garlic, grated.
Mix together teriyaki sauce, ginger, garlic & 1/2 c. reserved pineapple juice (discard the rest). Set aside. Wrap each piece of chicken in a piece of bacon; secure with a toothpick & top with a pineapple chunk. Place in marinade & let sit 2-3 hours, mixing a few times.
Preheat oven to 375 degrees. Line rimmed cookie sheets with parchment (DO NOT USE FOIL). Remove chicken from marinade & place on cookie sheets. Bake for 15-20 minutes or until chicken is cooked and bacon in brown & crispy. You can substitute water chestnut halves for the pineapple or use both.
at 3:58 PM on Jul. 23, 2009