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    Chicken Wraps

    List of Ingredients




    Makes: 10 servings

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

    Recipe



    1. Cut chicken into bite-size pieces. Wrap with about 1/3 slice of bacon, thread onto toothpick, and top with pineapple chuck. Marinate in refrigerator for 4 hours or longer in teriyaki sauce.

    2. Preheat oven to 375 degrees.

    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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