BBQ Pineapple Chicken Kabobs (Print Version)
# Ingredients:
→ Marinade
01 -
⅔ cup barbecue sauce
02 -
⅔ cup teriyaki sauce
03 -
3 cloves garlic, minced
04 -
1 tablespoon freshly grated ginger
→ Skewers
05 -
2 pounds boneless skinless chicken breasts, cut into 1-inch chunks
06 -
2 cups fresh pineapple chunks
07 -
1 red bell pepper, cut into 1 1/2-inch pieces
08 -
1 sweet onion, cut into 1 1/2-inch pieces
09 -
2 tablespoons canola oil
10 -
Kosher salt and freshly ground black pepper, to taste
# Instructions:
01 -
In a medium bowl, combine barbecue sauce, teriyaki sauce, minced garlic, and grated ginger. Reserve 1/2 cup of the mixture and set aside.
02 -
In a gallon-size Ziploc bag or large bowl, combine the prepared marinade with the chicken. Marinate in the refrigerator for at least 2 hours or up to 8 hours, turning occasionally. After marinating, drain the chicken from the mixture.
03 -
Thread the marinated chicken, pineapple chunks, red bell pepper, and sweet onion onto skewers. Brush the assembled skewers with canola oil and season with kosher salt and freshly ground black pepper to taste.
04 -
Preheat the grill to medium heat.
05 -
Place the skewers on the grill and cook, turning occasionally, until the chicken is fully cooked and reaches an internal temperature of 74°C (165°F), about 10 minutes. Brush the skewers with the reserved marinade and cook for an additional 1-2 minutes.
06 -
Serve the skewers immediately while hot.
# Notes:
01 -
Soak wooden skewers in water for at least 30 minutes before grilling to prevent burning.