Ingredients
1 cup unsweetened pineapple juice2/3 cup reduced-sodium soy sauce2/3 cup honey4 green onions, thinly sliced1/3 cup Worcestershire sauce2 tablespoons white vinegar2 tablespoons olive oil2 to 3 garlic cloves, minced2 to 3 teaspoons minced fresh gingerroot2 pounds boneless skinless chicken breasts, cut into 1-inch cubes1 pound bacon strips1/2 cup packed brown sugar
Preparation
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.
