Teriyaki Chicken Kabobs

Used at Grandma Rhea's fun rainy birthday party in the Canyon.

8 oz bacon (not thick-sliced)
1 lb boneless, skinless chicken breasts
fresh pineapple cut in chunks
1 recipe Teriyaki Sauce (below)

Cut the bacon into thirds.
Cut the chicken into bite-sized pieces
Cut up pineapple
Wrap a piece of bacon around a piece of chicken and thread onto skewer.
Top with a chunk of pineapple. Repeat twice so there are three pieces of bacon-wrapped chicken on the skewer. Repeat with remaining chicken, bacon, and pineapple.
Reserve 1/2 cup of Teriyaki Sauce and pour the remaining sauce over the chicken. Marinate for 4-8 hours.
If you choose to cook these on the grill, preheat the grill to medium-high heat (about 400 degrees) Place skewers on grill and baste with reserved Teriyaki sauce. Cook for 7 minutes, turn , baste, and cook for and other 7 minutes.
To cook these in the oven, preheat oven to 400 degrees and place on a foil-lined baking sheet Cook for 20 minutes, turning and basting once.


Teriyaki Sauce
1/2 cup gran. sugar
1/2 cup soy sauce
1/4 cup cider vinegar
1 clove garlic minced
1/2 tsp g. ginger
1/4 tsp pepper
1 T cornstarch
1 T cold water

1- Combine sugar, vinegar, garlic, and pepper in saucepan. Bring to boil over medium heat.

2- Whisk cornstarch and water and combine stirring until thickened. Cool.