We made these for appetizers to bring over to my sister in-law's house for New Years.(Click on the photo to view a close up, yummier image)
1 can pineapples
4 chicken breasts
1 package (l lb) bacon
1 cup Sweet Red Chili sauce or sweet-n-sour sauce
(We use Sweet Red Chili sauce by Thai Kitchen from Costco. YUM!)
Directions:
Place the pineapple in a large bowl, and toss with sweet red chili sauce. Cover, and marinate overnight in the refrigerator.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet and set aside.
To prevent burning, place toothpicks in a small bowl of water and soak 10 minutes.
Place a paper towel over a microwave-safe dish and arrange part of the bacon on the towel; cover with another paper towel. Cook the bacon in a microwave oven on medium just until partially cooked and still pliable, 2 to 3 minutes. Repeat with remaining bacon. Cut bacon strips in half.
Cut chicken breasts into 1-inch cubes. Saute chicken in lightly oiled pan. Remove before fully cooked, place in bowl and toss with sweet red chili sauce.
Wrap each chicken cube with bacon and secure with a wooden pick inserted on the diagonal starting where bacon seam overlaps.
Add marinated pineapple to top.
Dredge with more sweet red chili sauce.
Coat a rack and broiler pan with non-stick cooking spray. Place chicken on rack in broiler pan.
Bake in preheated oven until bacon is crisp, 20 to 30 minutes. Cool 5 minutes before serving.
Recipe Courtesy: Carsten
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