BBQ Pineapple Chicken Kabobs (Print Version)
# Ingredients:
→ Sauces and Marinades
01 -
⅔ cup barbecue sauce
02 -
⅔ cup teriyaki sauce
03 -
3 cloves garlic, minced
04 -
1 tablespoon freshly grated ginger
→ Main Ingredients
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
→ Other
09 -
2 tablespoons canola oil
10 -
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 Ziploc bag or large bowl, combine the barbecue sauce mixture with the chicken. Marinate for at least 2 hours or up to 8 hours, turning occasionally. Drain the chicken from the marinade before cooking.
03 -
Thread chicken, pineapple, bell pepper, and onion onto skewers. Brush with canola oil and season with salt and freshly ground black pepper to taste.
04 -
Preheat the grill to medium heat.
05 -
Add skewers to the grill and cook for about 10 minutes, turning occasionally, until the chicken reaches an internal temperature of 165°F. Brush the skewers with the reserved barbecue sauce mixture and cook for an additional 1-2 minutes.
06 -
Serve the skewers immediately.