BBQ Pineapple Chicken Kabobs (Printable Version)
Saucy, sticky skewers with perfectly tender chicken, fresh pineapple chunks, peppers and onions in a sweet-savory 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, to taste
11 -
Freshly ground black pepper, to taste
# Steps:
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-sized resealable plastic bag or large bowl, combine the barbecue sauce mixture and chicken; marinate for at least 2 hours to overnight (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 the grill to medium heat.
05 -
Place skewers on the grill and cook, turning occasionally, until the chicken is fully cooked through and reaches an internal temperature of 165°F (approximately 10 minutes). Brush skewers with the reserved barbecue sauce mixture and cook for an additional 1-2 minutes.
06 -
Serve immediately.
# Notes:
01 -
For best flavor, allow the chicken to marinate overnight.