BBQ Pineapple Chicken Kabobs (Printer-Friendly)
Tender chicken chunks with pineapple, pepper and onion in a sticky barbecue-teriyaki glaze, grilled to perfection.
# What You’ll Need to Cook:
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 and freshly ground black pepper, to taste
# Steps to Prepare:
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 pieces. Marinate for at least 2 hours or up to 8 hours, turning the bag occasionally. Drain the chicken from the marinade before use.
03 -
Thread chicken, pineapple, bell pepper, and onion onto skewers. Brush with canola oil and season with kosher salt and freshly ground black pepper, to taste.
04 -
Preheat grill to medium heat.
05 -
Add skewers to the grill and cook, turning occasionally, until the chicken is fully cooked and reaches 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 skewers immediately.