BACON-WRAPPED CHICKEN NUGGETS
Chicken nuggets, bacon and teriyaki...what more could you ask for in an appetizer? Everyone who tries them asks for a recipe copy.-Julie Merriman, Cold Brook, New York
Provided by Taste of Home
Categories Appetizers
Time 1h10m
Yield 4 dozen.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. In a bowl, whisk the first nine ingredients until blended. Reserve 1-1/2 cups mixture for sauce; cover and refrigerate. Place chicken in a large resealable plastic bag. Add remaining pineapple juice mixture; seal bag and turn to coat. Refrigerate 1-2 hours., Cut bacon strips crosswise in thirds. In a large skillet, cook bacon over medium heat until partially cooked but not crisp. Remove to paper towels to drain., Drain chicken, discarding marinade. Wrap a bacon piece around each chicken cube; secure with a toothpick. Place on racks in 15x10x1-in. baking pans. Sprinkle brown sugar over tops., Bake 25-30 minutes or until bacon is crisp and chicken is no longer pink. Meanwhile, in a small saucepan, bring reserved pineapple juice mixture to a boil; cook 8-10 minutes or until liquid is reduced to 1 cup. Serve nuggets with sauce.
Nutrition Facts :
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