Chicken Wraps Recipe

Chicken Wraps Recipe

  • 1 pound skinless, boneless chicken breast halves
  • 1/2 pound bacon
  • 1 (20 ounce) can pineapple chunks
  • 18 fluid ounces teriyaki sauce
  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. Preheat oven to 375 degrees F (190 degrees C).
  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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