Name: BBQ Pineapple Chicken Kabobs
Prep time: 2 h 30 min
Cook time: 20 min
Total time: 2 h 50 min
Ingredients: → Marinade– 2/3 cup barbecue sauce– 2/3 cup teriyaki sauce– 3 cloves garlic, minced– 1 tablespoon freshly grated ginger→ Main Ingredients– 2 pounds boneless skinless chicken breasts, cut into 2.5 cm chunks– 2 cups fresh pineapple chunks– 1 red bell pepper, cut into 4 cm pieces– 1 sweet onion, cut into 4 cm pieces– 2 tablespoons canola oil– Kosher salt and freshly ground black pepper, to taste

Description

Juicy chicken meets sweet, caramelized pineapple and colorful veggies in these BBQ Pineapple Chicken Kabobs—perfectly grilled and slathered in a sticky, smoky BBQ-teriyaki glaze. This simple yet flavor-packed dish is your new favorite way to grill.

Ingredients

→ Marinade
– 2/3 cup barbecue sauce
– 2/3 cup teriyaki sauce
– 3 cloves garlic, minced
– 1 tablespoon freshly grated ginger
→ Main Ingredients
– 2 pounds boneless skinless chicken breasts, cut into 2.5 cm chunks
– 2 cups fresh pineapple chunks
– 1 red bell pepper, cut into 4 cm pieces
– 1 sweet onion, cut into 4 cm pieces
– 2 tablespoons canola oil
– Kosher salt and freshly ground black pepper, to taste

Instructions

01 – In a medium bowl, whisk together barbecue sauce, teriyaki sauce, garlic, and ginger until well combined. Reserve 1/2 cup of the mixture and set it aside for basting later.
02 – In a large bowl or Ziploc bag, add the chicken pieces and the remaining marinade. Seal and refrigerate for at least 2 hours, ideally overnight, turning occasionally to evenly coat.
03 – Drain the chicken from the marinade and discard the used marinade.
04 – Thread the chicken, pineapple chunks, bell pepper, and onion pieces onto skewers in an alternating pattern.
05 – Lightly brush assembled skewers with canola oil and season with kosher salt and black pepper.
06 – Preheat your grill to medium heat (about 375–400°F or 190–200°C).
07 – Place the skewers on the grill and cook for 10–12 minutes, turning every 2–3 minutes to ensure even grilling, until the chicken is fully cooked through (internal temp: 165°F or 74°C).
08 – During the last 1–2 minutes of grilling, baste the skewers with the reserved BBQ-teriyaki glaze. Let it caramelize slightly before removing from the grill.

Notes

– Soak wooden skewers in water for at least 30 minutes before grilling to prevent burning.
– You can prep the marinade up to 24 hours in advance and refrigerate it until ready to use.
– This recipe is also great with boneless chicken thighs for a juicier bite.

Prep Time: 150 minutes
Cook Time: 20 minutes