BBQ Pineapple Chicken Kabobs (Print Version)
# Ingredients:
→ Kabobs
01 -
2 tablespoons canola oil
02 -
Freshly ground black pepper, to taste
03 -
Kosher salt, to taste
04 -
1 sweet onion, cut into 4 cm pieces
05 -
1 red bell pepper, cut into 4 cm pieces
06 -
320 g fresh pineapple, cut into chunks
07 -
900 g boneless skinless chicken breasts, cut into 2.5 cm cubes
→ Marinade
08 -
1 tablespoon freshly grated ginger
09 -
3 cloves garlic, finely chopped
10 -
160 ml teriyaki sauce
11 -
160 ml barbecue sauce
# Instructions:
01 -
Pop those skewers onto a big dish and enjoy them warm.
02 -
Spread the marinade you saved on the cooked skewers. Let them grill for another minute or two so the sauce gets nice and sticky.
03 -
Put the filled skewers on your grill. Cook for about 10 minutes. Flip now and then, and only take them off once the chicken feels firm and hits 74°C inside.
04 -
Fire up your grill to a medium temp. Wipe and oil the grates a bit so nothing sticks.
05 -
Stack the chicken, onion, bell pepper, and pineapple by turns on your soaked wooden or metal sticks. Coat with canola oil, then toss on the salt and pepper.
06 -
Drop your diced chicken in a big zipped bag or bowl. Pour in most of the marinade so every bit gets coated. Chill in the fridge for two hours minimum or overnight if you want. Stir it up once or twice. Drain off the marinade when you're ready.
07 -
Stir together barbecue sauce, teriyaki sauce, ginger, and chopped garlic in a bowl. Hold back about 120 ml of this mix for later use.
# Notes:
01 -
Let the chicken soak in the marinade all night if you can. Soak your wooden sticks in water for a half hour or more so they won't burn up on the grill.