BBQ Pineapple Chicken Kabobs (Print Version)
# Ingredients:
→ Sauces and Seasonings
01 -
2/3 cup barbecue sauce
02 -
2/3 cup teriyaki sauce
03 -
3 cloves garlic, minced
04 -
1 tablespoon freshly grated ginger
05 -
Kosher salt, to taste
06 -
Freshly ground black pepper, to taste
→ Main Ingredients
07 -
2 pounds boneless skinless chicken breasts, cut into 1-inch chunks
08 -
2 cups fresh pineapple chunks
09 -
1 red bell pepper, cut into 1 1/2-inch pieces
10 -
1 sweet onion, cut into 1 1/2-inch pieces
→ Cooking Oils
11 -
2 tablespoons canola oil
# 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 remaining barbecue sauce mixture and chicken. Marinate for at least 2 hours or up to 8 hours, turning occasionally. Drain 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 pepper to taste.
04 -
Preheat grill to medium heat.
05 -
Place skewers on the grill and cook, turning occasionally, until the chicken 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 while warm.
# Notes:
01 -
Ensure chicken is thoroughly cooked to prevent foodborne illness.
02 -
Soaking wooden skewers in water for 30 minutes can prevent them from burning on the grill.