Bacon-Wrapped Chicken Nuggets

• 1 cup unsweetened pineapple juice
• 2/3 cup reduced-sodium soy sauce
• 2/3 cup honey
• 4 green onions, thinly sliced
• 1/3 cup Worcestershire sauce
• 2 tablespoons white vinegar
• 2 tablespoons olive oil
• 2 to 3 garlic cloves, minced
• 2 to 3 teaspoons minced fresh gingerroot
• 2 pounds boneless skinless chicken breasts, cut into 1-inch cubes
• 1 pound bacon strips
• 1/2 cup packed brown sugar

1. Preheat oven to 350u0b0. 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.
2. 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.
3. 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.
4. 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.

pineapple juice, soy sauce, honey, green onions, worcestershire sauce, white vinegar, olive oil, garlic, fresh gingerroot, chicken breasts, bacon, brown sugar

Taken from www.tasteofhome.com/recipes/bacon-wrapped-chicken-nuggets/ (may not work)