BBQ Pineapple Chicken Kabobs (Print Version)
# Ingredients:
→ Marinade
01 -
2/3 cup barbecue sauce
02 -
2/3 cup teriyaki sauce
03 -
3 cloves garlic, minced
04 -
1 tablespoon freshly grated ginger
→ Main
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, garlic, and ginger. Reserve 1/2 cup of the mixture and set aside.
02 -
In a gallon-size resealable bag or large bowl, add the chicken chunks and the remaining barbecue sauce mixture. Marinate for at least 2 hours or up to 8 hours, turning the bag occasionally. Drain the chicken before proceeding.
03 -
Thread the chicken, pineapple chunks, red bell pepper, and sweet onion onto skewers. Brush with canola oil, and season with salt and pepper to taste.
04 -
Preheat the grill to medium heat.
05 -
Place the skewers on the grill and cook, turning occasionally, until the chicken reaches an internal temperature of 165°F (74°C), about 10 minutes. Brush with the reserved barbecue sauce mixture and cook for an additional 1-2 minutes.
06 -
Serve immediately.