Description
Sweet and savory BBQ Pineapple Chicken Kabobs feature juicy chicken chunks marinated in a flavorful teriyaki-barbecue sauce, grilled to perfection with fresh pineapple and colorful vegetables for a delicious summer meal.
Ingredients
* ⅔ cup barbecue sauce
* ⅔ cup teriyaki sauce
* 3 cloves garlic, minced
* 1 tablespoon 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 1½-inch pieces
* 1 sweet onion, cut into 1½-inch pieces
* 2 tablespoons canola oil
* Kosher salt and freshly ground black pepper, to taste
Instructions
1. **Prepare the marinade** – In a medium bowl, combine barbecue sauce, teriyaki sauce, garlic, and ginger. Mix thoroughly to integrate all the flavors. Reserve ½ cup of this mixture and set aside for basting later. The remaining sauce will be used as the marinade for the chicken.
2. **Marinate the chicken** – Place the chicken chunks in a gallon-size Ziploc bag or large bowl. Pour the barbecue-teriyaki mixture over the chicken and ensure all pieces are well coated. Seal the bag or cover the bowl and refrigerate for at least 2 hours, preferably overnight (up to 8 hours). Occasionally turn the bag or stir the chicken to ensure even marination. After marinating, drain the chicken from the marinade.
3. **Assemble the kabobs** – Thread the marinated chicken pieces, pineapple chunks, bell pepper, and onion onto skewers, alternating the ingredients for an even distribution. Brush the assembled kabobs with canola oil to prevent sticking and enhance browning. Season with kosher salt and freshly ground black pepper to taste.
4. **Grill the kabobs** – Preheat your grill to medium heat. Place the kabobs on the grill and cook for approximately 10 minutes, turning occasionally to ensure even cooking on all sides. Continue cooking until the chicken is completely cooked through, reaching an internal temperature of 165°F.
5. **Finish with sauce** – Once the chicken is fully cooked, brush the kabobs with the reserved barbecue-teriyaki sauce mixture. Continue grilling for an additional 1-2 minutes to caramelize the sauce and enhance the flavor. Remove from the grill and serve immediately.
Notes
* If using wooden skewers, soak them in water for at least 30 minutes before threading to prevent burning on the grill.
* For even cooking, try to cut all chicken pieces and vegetables in similar sizes.
* This recipe works well with other proteins like shrimp or beef if you prefer alternatives to chicken.
* You can customize this recipe with different vegetables like zucchini, mushrooms, or cherry tomatoes.
* For a spicier version, add a teaspoon of sriracha or red pepper flakes to the marinade.
- Prep Time: 30 minutes (plus 2-8 hours marinating)
- Cook Time: 12 minutes