Asian Chicken & Bacon Wraps

You know I love appetizers!  These are great! The original recipe called for baking, but this time of year, I think grilling is nice.

Asian Chicken & Bacon Wraps

• 1 pound skinless, boneless chicken breast halves
• 9 slices of bacon
• 1 (20 ounce) can pineapple chunks
• 18 fluid ounces teriyaki sauce

Preheat grill or oven to 375*. Cut chicken into bite-size pieces. Cut bacon so each slice is in 3 pieces. Wrap chicken with bacon piece, thread onto toothpick, and top with pineapple chuck. Place on a plate and pour teriyaki sauce over all; let set for 10 minutes. Place marinated appetizers onto parchment lined baking sheets or onto grill. Bake or grill for 20 minutes, or until chicken is done and bacon golden brown. Drain on paper towels. Serve hot.

Yield: 27 pieces. Per piece= 38 Calories; 1g Fat (31.0% calories from fat); 5g Protein; 2g Carbohydrate; trace Dietary Fiber; 12mg Cholesterol; 181mg Sodium. Exchanges: 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat.

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