First you cut the bacon into thirds. You'll need to count how many pieces you have, so that you can cut that many pieces of chicken too.
Then cut your chicken into bite-sized pieces.
Drain the pineapple (and drink the juice because is tasty!) and put it in a bowl.
Next you need to set up a little "work station" to assemble your kabobs.
1. Kabob sticks
2. Bacon
3. Chicken
4. Pineapple
When prepping the kabobs, you first wrap a piece of bacon around a piece of chicken and slide it onto the kabob stick. Next comes a piece of pineapple and you repeat. I did 4-5 of each on most of my kabobs.
Then the recipe says to put the kabobs into a shallow dish or a zip-top bag so that you can marinate them. First I tried a zip-top bag. Fail. The kabob sticks poked holes in the bag, and the second bag too. So I tried a serving platter, but the edges curved up enough that I knew they wouldn't marinate evenly. On my third try, I pulled out my 9x13 glass pan. It fit my kabob sticks perfectly, so it totally did the trick.
Next you use the Teriyaki Sauce recipe from the cookbook (reviewed here). You reserve 1/2 cup and pour the remaining sauce over the kabobs to marinate for 4-8 hours.
When the time comes to cook them, fire up the grill! (There is also an option to cook them in the oven if you prefer.) While they are cooking, you baste the kabobs with the remaining teriyaki sauce.
The result is deliciousness on a stick! This chicken is so tasty. My entire family gobbled it up. They really couldn't get enough. It was a huge hit, and I'm pretty sure it will be added to our unofficial "family favorites" list.
We served this with Lime-Cilantro Rice on the side -- a perfect compliment to this dish!
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