Description

Juicy chicken chunks marinated in a tangy-sweet BBQ and teriyaki sauce blend, skewered with vibrant pineapple, red bell pepper, and sweet onion, then grilled to perfection. A tropical twist on a classic favorite!

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

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Instructions

Prepare the Marinade: In a medium bowl, combine barbecue sauce, teriyaki sauce, minced garlic, and grated ginger. Reserve ½ cup of the marinade for basting later.
Marinate the Chicken: Place the chicken chunks in a large resealable bag or bowl. Pour the marinade over the chicken, ensuring all pieces are well-coated. Seal and refrigerate for at least 2 hours, preferably overnight.
Preheat the Grill: Preheat your grill to medium heat.
Assemble the Kabobs: Thread the marinated chicken, pineapple chunks, red bell pepper pieces, and onion pieces onto skewers, alternating between each ingredient.
Grill the Kabobs: Brush the assembled kabobs with canola oil and season with salt and pepper. Place them on the preheated grill. Cook, turning occasionally, until the chicken reaches an internal temperature of 165°F (74°C), approximately 10 minutes. During the last 1–2 minutes of grilling, baste the kabobs with the reserved marinade.

Serve: Remove the kabobs from the grill and let them rest for a few minutes before serving.

Notes

For an extra flavor boost, consider adding a splash of pineapple juice to the marinade.

Ensure even cooking by cutting the chicken and vegetables into uniform sizes.*

If using wooden skewers, soak them in water for at least 30 minutes before assembling to prevent burning.

Prep Time: 2 hours (or overnight)
Cook Time: 10 minutes
Category: Main Course
Method: Grilling
Cuisine: American