BBQ Pineapple Chicken Kabobs (Print)
Saucy, sticky kabobs with tender chicken, fresh pineapple, and colorful vegetables in a BBQ-teriyaki marinade.
# What You'll Need:
→ Marinade
01 -
⅔ cup barbecue sauce
02 -
⅔ cup teriyaki sauce
03 -
3 cloves garlic, minced
04 -
1 tablespoon freshly grated ginger
→ Kabobs
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 1½-inch pieces
08 -
1 sweet onion, cut into 1½-inch pieces
09 -
2 tablespoons canola oil
10 -
Kosher salt and freshly ground black pepper, to taste
# How to Make It:
01 -
In a medium bowl, combine barbecue sauce, teriyaki sauce, garlic and ginger. Reserve ½ cup and set aside.
02 -
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.
03 -
Thread chicken, pineapple, bell pepper and onion onto skewers. Brush with canola oil; season with salt and pepper, to taste.
04 -
Preheat grill to medium heat.
05 -
Add skewers to grill, and cook, turning occasionally, until the chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 10 minutes.
06 -
Brush skewers with reserved barbecue sauce mixture, cooking for an additional 1-2 minutes.
07 -
Serve immediately.
# Additional Notes:
01 -
For best results, soak wooden skewers in water for 30 minutes before threading to prevent burning.
02 -
The chicken is perfectly tender with chunks of fresh pineapple, pepper and onion.