Chicken Wraps Recipe
- 1 pound skinless, boneless chicken breast halves
- ½ pound bacon
- 1 (20 ounce) can pineapple chunks
- 18 fluid ounces teriyaki sauce
step 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.
step 2: Preheat oven to 375 degrees F (190 degrees C).
step 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.