BBQ Pineapple Chicken Kabobs (Print Version)
Saucy, sticky kabobs with perfectly tender chicken, fresh pineapple chunks, bell peppers and onions in a tangy-sweet glaze.
# Ingredients:
01 -
2/3 cup barbecue sauce
02 -
2/3 cup teriyaki sauce
03 -
3 cloves garlic, minced
04 -
1 tablespoon freshly grated ginger
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
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 of the mixture and set aside.
02 -
In a gallon-size Ziploc bag or large bowl, combine the barbecue sauce mixture and chicken. Marinate for at least 2 hours or up to 8 hours, turning 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 the grill and cook, turning occasionally, until the chicken is completely cooked through, about 10 minutes, reaching an internal temperature of 165°F. Brush skewers with reserved barbecue sauce mixture and cook for an additional 1-2 minutes.
06 -
Serve the skewers immediately.
# Additional Notes:
01 -
Marinating the chicken overnight enhances the flavor.