BBQ Pineapple Chicken Kabobs (Printable Version)
Grilled chicken with pineapple, peppers, and a BBQ glaze.
# What You'll Need:
→ Marinade
01 -
⅔ cup barbecue sauce
02 -
⅔ 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, to taste
11 -
Freshly ground black pepper, to taste
# Steps to Follow:
01 -
In a medium bowl, combine barbecue sauce, teriyaki sauce, garlic, and ginger. Reserve 1/2 cup and set aside.
02 -
In a gallon-size Ziploc bag or large bowl, combine barbecue sauce mixture and chicken. Marinate for at least 2 hours or up to 8 hours, turning the bag occasionally. Drain the chicken from the marinade.
03 -
Thread chicken, pineapple, bell pepper, and onion onto skewers. Brush with canola oil and season with salt and pepper, to taste.
04 -
Preheat grill to medium heat.
05 -
Add skewers to grill and cook, turning occasionally, until chicken is completely cooked through, reaching an internal temperature of 165°F, about 10 minutes. Brush skewers with reserved barbecue sauce mixture and cook for an additional 1-2 minutes.
06 -
Serve immediately.
# Additional Notes:
01 -
For best flavor, marinate the chicken overnight, but no longer than 8 hours to avoid breaking down the chicken texture.