Tonight we enjoyed these Bacon-Wrapped Teriyaki Chicken Skewers from Our Best Bites. If you click their link, you can see pictures and their instructions. I didn't take photos - we were hungry!
I'll just give you the recipe in my much shorter format:
Bacon-Wrapped Teriyaki Chicken Skewers
1 - 2 lb. of skinless chicken breasts cut into 1" pieces
16 oz. of bacon cut the strips into thirds
16 oz. of pineapple chunks, drained
Lawry's Teriyaki Marinade
Wrap each piece of chicken with a piece of bacon and thread onto a skewer. Alternate with chunks of pineapple.
Put the skewers in a 9 X 13 pan and pour Teriyaki sauce over them reserving about 1/4 c for basting. Cover and refrigerate 4 - 8 hours.
Preheat grill to 350 - 400 degrees. Put the skewers on the grill and baste with reserved Teriyaki sauce. Cook about 7 minutes and turn skewers. Baste again and cook another 7 minutes. (If cooking in oven, preheat oven to 400 and bake about 20 minutes, turning once, following the same basting instructions.)