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  • 1 lb turkey breasts (cut into 1/2” wide strips)
  • 1 lb bacon
  • 8 oz. pineapple wedges
  • Wooden BBQ skewers
  • 1 jar Kona Coast® Spicy Teriyaki Sauce
  • *Calculated ingredients may not always be as accurate as the original recipe.


Bring 4 cups of water to a boil and pour into a shallow baking dish containing the wooden skewers.

Allow the skewers to sit in the water for 30 minutes. It is important to do this so the skewers do not dry out and catch fire while you are cooking the meat.

Pre heat the grill so that it is nice and hot, about 400 degrees.

Place a turkey strip on the skewer, making sure that it is firmly attached to the skewer.

Tightly wrap a piece of the bacon around the turkey and attach the end of the bacon strip to the skewer to hold it in place.

Put a wedge of pineapple on to the end of the skewer.

Generously spread the BBQ sauce on top of the skewers and grill for 10-12 minutes or until the bacon is crisp and the turkey is cooked through. Place the skewers on to a platter.

Serve hot, with an additional side of the BBQ sauce.