BBQ Pineapple Chicken Kabobs
So saucy, so sticky, and just so darn good! The chicken is perfectly tender with chunks of fresh pineapple, pepper and onion. With a sweet-savory marinade, it’s perfect for grilling season!
Equipment
- Grill
- Skewers
- Ziploc bag or bowl
Ingredients
- 2/3 cup barbecue sauce
- 2/3 cup teriyaki sauce
- 3 cloves garlic minced
- 1 tbsp freshly grated ginger
- 2 pounds boneless skinless chicken breasts cut into 1-inch chunks
- 2 cups fresh pineapple chunks
- 1 red bell pepper cut into 1 1/2-inch pieces
- 1 sweet onion cut into 1 1/2-inch pieces
- 2 tbsp canola oil
- Kosher salt and freshly ground black pepper to taste
Instructions
- In a medium bowl, combine barbecue sauce, teriyaki sauce, garlic and ginger. Reserve 1/2 cup and set aside.
- In a gallon size Ziploc bag or large bowl, combine barbecue sauce mixture and chicken; marinate for at least 2 hours to overnight, up to 8 hours, turning the bag occasionally. Drain the chicken from the marinade.
- Thread chicken, pineapple, bell pepper and onion onto skewers. Brush with canola oil; season with salt and pepper, to taste.
- Preheat grill to medium heat.
- Add skewers to grill, and cook, turning occasionally, until the chicken is completely cooked through, reaching an internal temperature of 165°F, about 10 minutes.
- Brush skewers with reserved barbecue sauce mixture, cooking for an additional 1-2 minutes.
Notes
Marinate overnight for maximum flavor. Serve with rice, salad or flatbreads. An ice-cold margarita pairs perfectly with these kabobs!