Bacon-Wrapped Chicken Bundles with Pineapple, Green Onion and Soy

Smoky bacon, meltingly tender chicken-thigh morsels and a Polynesian combination of pineapple, soy and green onion come together to create a one-bite, yet hearty, hors d’oeuvre that was created with a Manhattan cocktail in mind. Be sure to double or triple the recipe as these are sure to go fast.  


  • 6 slices Bacon, halved
  • 2 Chicken Thighs, large, boneless, skinless, trimmed of fat and gristle, cut into 6 chunks each
  • 4 Green Onions, trimmed of roots, with the white and light-green parts cut into 3, 2” pieces each, with dark-green tops thinly sliced and kept separately
  • 1/2 cup Pineapple, fresh, 1/2 ” cubes
  • 1/3 cup Stir-fry Sauce, use Soy-Ginger-Sesame type, prepared


  1. Pre-heat oven to 400 degrees F.
  2. Roll a half-length piece of bacon around each of the chunks of chicken thigh, with one of the 2” green-onion sections nestled in the center. Place the rolled up chicken-bacon bundle on a non-stick baking sheet with the end of the bacon on the bottom, against the pan. Repeat with the remaining bundles and place into the center of the pre-heated oven. Bake until the bacon is crispy and the chicken is tender; roughly 15 minutes. Hold warm until ready to serve.
  3. For the pineapple and sauce component, pre-heat a non-stick pan over medium-high heat. Pour a few tablespoons of the bacon drippings from the bacon-chicken bundles into the pan and swirl to coat. Add the pineapple cubes and remaining sliced green onions and leave alone to brown momentarily. Toss once and brown a little more. Add the stir-fry sauce and toss. Remove the pan from the heat.
  4. To serve, place the bacon-chicken bundles onto a warmed plate or platter and spoon the pineapple-green onion sauce over them. Serve with tooth picks.

The Manhattan

The Manhattan is considered to be one of the oldest and finest cocktails, thus making it a classic. The fact that it was the first cocktail to use vermouth as a modifier makes it an original. Now, a multitude of variations makes it a drink that never goes out of style.


  • Ice Cubes
  • 2 ounces Rye Whiskey
  • 1/2 ounce Sweet Vermouth
  • 2-3 dashes Angostura Bitters
  • Maraschino Cherry, for garnish


Pour the ingredients into a mixing glass with ice cubes. Stir well. Strain into a chilled cocktail glass. Garnish with a cherry.

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