These grilled bacon-wrapped scallops are brushed with a savory teriyaki glaze and paired with sweet pineapple for bright, tropical flavor.
Skewers are a summer staple—simple, flavorful, and perfect for the grill. These Grilled Teriyaki Bacon-Wrapped Scallop Skewers come together quickly, making them ideal for weeknights or backyard get-togethers. The salty, smoky bacon balances the natural sweetness of the scallops, and the pineapple adds a juicy, tropical note. A quick teriyaki-based glaze ties everything together and caramelizes beautifully when grilled.
Ingredients for this recipe
You only need a handful of ingredients to make these tasty skewers:
- Sea scallops – Choose sea scallops for size and texture; they hold up well on skewers.
- Bacon – Thick or wide-cut bacon works best. Cut slices in half and wrap each scallop with a half slice. If slices are short, trim and overlap pieces so each scallop is fully wrapped.
- Fresh pineapple – Cut into 1-inch cubes. Canned chunks may be used in a pinch.
- Teriyaki sauce – Use your preferred teriyaki as the base of the glaze.
- Garlic & ginger – Mince or grate for the sauce.
- Light brown sugar – Adds depth and caramelization; because sugar can burn, watch the grill closely since cooking time is short.
- Salt and freshly ground black pepper to taste.
How to make bacon-wrapped scallops on the grill
Step 1 — Make the glaze: In a medium bowl, whisk together 1/2 cup teriyaki sauce, 1/4 cup packed light brown sugar, 1 teaspoon minced ginger, 1 minced garlic clove, 1/2 teaspoon kosher salt, and 1/4 teaspoon ground black pepper. Divide the mixture in half and set both portions aside: one will be used to baste the raw skewers, the other to brush on after grilling.
Step 2 — Assemble the skewers: Cut bacon slices in half. Wrap each scallop with a half slice of bacon, using the skewer to help hold the bacon in place. Thread a bacon-wrapped scallop, then a pineapple cube, then repeat so each skewer has two scallops separated by pineapple.
Step 3 — Baste before grilling: Using a clean pastry brush, baste both sides of the skewers with the first bowl of teriyaki glaze. After brushing the raw skewers, clean the brush and set that portion of glaze aside (do not reuse it for finished skewers).
Step 4 — Grill: Preheat the grill to medium-high heat (about 375–450°F). Grill the skewers, uncovered, for about 3–4 minutes per side, or until scallops are opaque and cooked through and bacon is crisped to your liking. When cooked, baste both sides generously with the reserved portion of glaze and serve immediately.
Cooking Tips
- Grill temperature: Aim for 375–450°F for medium-high heat. Try one test skewer first to fine-tune the temperature of your grill.
- Skewers: Use two parallel bamboo skewers or a single stainless steel skewer per set to prevent scallops from spinning when you flip them. If using bamboo, soak for at least 30 minutes beforehand.
- Scallops: Use sea scallops—bay scallops are too small for this method.
- Bacon: Wider-cut bacon is easier to wrap and stays in place better; stretch each half slice gently so it wraps snugly around each scallop.
- Avoid overcooking: Scallops cook quickly; they are done when opaque and firm but still tender. Overcooked scallops can become rubbery.
Recipe FAQs
Scallops are cooked when they turn from translucent to opaque and feel firm to the touch.
Pat scallops dry thoroughly after rinsing; excess moisture prevents proper browning.
Cook scallops quickly over high heat and watch them closely. Short cooking time prevents drying and preserves tenderness.
More summer recipes
- Grilled Shrimp Pineapple Skewers
- Filipino Pork BBQ Skewers
- Grilled Honey Garlic Chicken Skewers
- Low Country Boil Foil Packets
- Dinner Ideas for Hot Summer Nights
Grilled Teriyaki Bacon-Wrapped Scallop Skewers
Ingredients
- 1 pound sea scallops
- 8 slices bacon, cut in half
- 1/2 cup teriyaki sauce
- 1/4 cup light brown sugar, packed
- 1 teaspoon minced ginger
- 1 garlic clove, minced
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1 cup fresh pineapple, cut into 1-inch cubes
Instructions
- Whisk teriyaki sauce, brown sugar, ginger, garlic, salt, and pepper in a medium bowl. Divide the mixture and set aside.
- Wrap each scallop with a half slice of bacon. Thread a bacon-wrapped scallop onto a skewer, then a pineapple cube, and repeat so each skewer has two scallops and pineapple between them.
- Baste both sides of the raw skewers with one portion of the glaze. Clean the brush and set that portion aside.
- Grill skewers, uncovered, over medium-high heat for 3–4 minutes per side. When cooked, brush both sides with the reserved glaze and serve immediately.
Notes
Grill temp: Medium-high heat (375–450°F). Test one skewer first to find the right heat for your grill.
Scallops: Use sea scallops for size. Bay scallops are too small for skewers.
Bacon: Wide-cut bacon wraps more easily; stretch each half slice to fit snugly around each scallop.
Nutrition
Calories: 203 kcal; Carbohydrates: 29 g; Protein: 16 g; Fat: 3 g. (Nutrition is an estimate.)
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