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Chicken Wraps

Chicken Wraps

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Boneless chicken wrapped with bacon and pineapple. My family loves these. You could dip them into spicy mustard if desired.

Ingredients {{adjustedServings}} servings

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Original recipe yields 10 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 245 kcal
  • 12%
  • Fat:
  • 10.8 g
  • 17%
  • Carbs:
  • 19g
  • 6%
  • Protein:
  • 17.2 g
  • 34%
  • Cholesterol:
  • 42 mg
  • 14%
  • Sodium:
  • 2703 mg
  • 108%

Based on a 2,000 calorie diet


  1. Cut chicken into bite-size pieces. Wrap with about 1/3 slice of bacon, thread onto toothpick, and top with pineapple chuck. Marinate for 4 hours or longer in teriyaki sauce.
  2. Preheat oven to 375 degrees F (190 degrees C).
  3. Place marinated appetizers onto parchment lined baking sheets. Bake for 20 minutes, or until chicken is done and bacon golden brown. Drain on paper towels. Serve hot.
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Lois Lane

I made these for a party & everyone said they loved them. Funny, one person actually thought they were bacon-wrapped scallops even after she ate them! My husband liked them very much also, which is always a plus. I didn't have parchment paper to bake them on, just tin foil, and so there was a lot of grease from the bacon. It might not be a bad idea to brown them in a pan first, drain on paper towels and then bake to finish.


I made this for a family party and everyone loved it, even my 9 and 7 year old! I pre-cooked the bacon a bit before wrapping it. Very good recipe.


I cut up one breast to try this recipe and it was a hit. I made some marinated, and some not. The ones that weren't marinated had more of the pineapple flavor. My husband suggested adding the pineapple piece just before baking the marinated ones, instead of marinating it too. Definitely will make this again.