1 lb. boneless skinless chicken breasts or thighs
About 8 oz. lean bacon, NOT thick-sliced (thick bacon is too hard to work with in this recipe)
1 large can pineapple chunks (you won't use all of them)
Kikkoman Teriyaki Baste and Glaze
Kebab skewers
-Cut bacon slab into thirds.
-Drain the pineapple
-Cut chicken into bite sized pieces
-Wrap bacon around chicken pieces and alternate between bacon wrapped chicken and pineapple on a kebab.
When all chicken pieces have been sufficiently staked, pour Teriyaki sauce over everything, reserving about 1/4 c., and marinate in refrigerator for at least 4 hours, no longer than about 8.
Preheat grill**; when about 350-400 degrees, place skewers on grill and baste with reserved Teriyaki sauce. Cook about 7 minutes and flip skewers. Baste again and cook another 7 minutes. You really have to watch the grill because the grease from the bacon will cause the fire to grow larger. Then your bacon will burn. I found it best to leave my grill lid open the whole time.
Lime Cilantro Rice with Pineapple
Lime-Cilantro Rice with Pineapple
Like I said, you really can just make this to taste, but here’s the basics.
1 cup dry white rice, cooked in 2 C water.
2 T real butter
Juice from 1 large lime, or two smaller ones (taste as you go, I add a lot!)
1 small can crushed pineapple, drained. (You may want 2 small cans)
½ - ¾ C chopped fresh cilantro
Salt and pepper to taste
Cook rice. As soon as it’s done, toss in the butter and stir to melt. Add lime juice, pineapple, and cilantro. Stir to combine, and then add salt and pepper to taste. Serve immediately.
1 comment:
Yum....we are going to try that this week!
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