BBQ Pineapple Chicken Kabobs (Print Version)
# Ingredients:
→ Marinade
01 -
160 ml barbecue sauce
02 -
160 ml teriyaki sauce
03 -
3 cloves garlic, finely minced
04 -
1 tablespoon freshly grated ginger
→ Kabobs
05 -
900 g boneless skinless chicken breasts, cut into 2.5 cm chunks
06 -
320 g fresh pineapple chunks
07 -
1 red bell pepper, cut into 4 cm pieces
08 -
1 sweet onion, cut into 4 cm pieces
09 -
2 tablespoons canola oil
10 -
Kosher salt, to taste
11 -
Freshly ground black pepper, to taste
# Instructions:
01 -
In a medium bowl, whisk together barbecue sauce, teriyaki sauce, minced garlic, and grated ginger. Reserve 120 ml of the mixture and set aside.
02 -
Combine remaining marinade and chicken pieces in a large resealable bag or bowl. Marinate in the refrigerator for at least 2 hours or up to 8 hours, turning occasionally. Drain chicken from marinade before assembling.
03 -
Thread marinated chicken, pineapple chunks, red bell pepper, and onion pieces alternately onto skewers. Brush assembled skewers evenly with canola oil and season with salt and pepper.
04 -
Preheat grill to medium heat.
05 -
Place skewers on the grill. Cook, turning occasionally, for approximately 10 minutes, until chicken is fully cooked and reaches an internal temperature of 74°C.
06 -
Brush kabobs with reserved marinade and grill for an additional 1-2 minutes. Serve immediately while hot.
# Notes:
01 -
For even grilling, cut all ingredients to similar sizes and avoid overcrowding the skewers.