BBQ Pineapple Chicken Kabobs (Print Version)
# Ingredients:
→ Marinade
01 -
160 ml barbecue sauce
02 -
160 ml teriyaki sauce
03 -
3 cloves garlic, minced
04 -
1 tablespoon freshly grated ginger
→ Kabobs
05 -
900 g boneless skinless chicken breasts, cut into 2.5 cm pieces
06 -
320 g fresh pineapple, cut into 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 the barbecue sauce, teriyaki sauce, garlic, and ginger until well combined. Reserve 120 ml of the mixture and set aside.
02 -
Place chicken pieces in a large sealable bag or bowl. Pour the remaining marinade over the chicken, ensuring all pieces are coated. Refrigerate and marinate for at least 2 hours, up to 8 hours, turning occasionally. Drain chicken before assembling.
03 -
Thread the marinated chicken, pineapple chunks, bell pepper, and onion alternately onto metal or soaked wooden skewers. Brush skewers evenly with canola oil and season with salt and pepper.
04 -
Preheat a grill to medium heat, ensuring grates are clean and lightly oiled.
05 -
Place skewers on the grill. Cook for 10 minutes, turning occasionally, until chicken is thoroughly cooked and registers 74°C internal temperature.
06 -
Brush the skewers with the reserved marinade. Grill for an additional 1-2 minutes until the glaze is caramelized.
07 -
Transfer skewers to a serving platter and serve hot.
# Notes:
01 -
For best flavor, marinate the chicken overnight and soak wooden skewers in water for at least 30 minutes to prevent burning.