Cut the chicken into bite-sized pieces. Set aside.

Remove the bacon from the package and stretch it out a little lengthwise. Cut the bacon into thirds. (If you use center cut bacon, it is shorter, so you’ll only need to cut it in half.)

Set up a work station with the chicken, bacon and chunked pineapple. Wrap a piece of bacon around a piece of chicken, then add it to a skewer. Top with a chunk of pineapple. Repeat, using more bacon wrapped chicken and pineapple. (I mostly did 2 pieces of chicken and then a pineapple chunk, repeating.) Place the skewers in a 9x13-inch baking dish. Pour the teriyaki sauce over the top of the skewers, reserving about 1/4 cup of the sauce. Cover the dish and marinate for at least 4 hours, but no longer than 8 hours.

Preheat a grill to 350º-400ºF. Place the skewers on the grill and baste with the remaining teriyaki sauce. Cook for 7 minutes, turn the skewers and baste with the remaining teriyaki sauce. Cook an additional 7 minutes, or until the chicken is cooked through and the bacon is crispy.