Ingredients
For the Marinade
- ⅔ cup barbecue sauce
- ⅔ cup teriyaki sauce
- 3 cloves garlic, minced
- 1 tablespoon freshly grated ginger
For the Kabobs
- 2 pounds boneless skinless chicken breasts, cut into 1-inch chunks
- 2 cups fresh pineapple chunks
- 1 red bell pepper, cut into 1 1/2-inch pieces
- 1 sweet onion, cut into 1 1/2-inch pieces
For Grilling
- 2 tablespoons canola oil
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Prepare the Marinade: In a medium bowl, whisk together the barbecue sauce, teriyaki sauce, minced garlic, and grated ginger until well combined. Reserve 1/2 cup of this mixture and set aside for later use.
- Marinate the Chicken: Place the chicken chunks in a gallon-size Ziploc bag or large bowl. Pour the remaining marinade over the chicken, seal the bag (or cover the bowl), and marinate in the refrigerator for at least 2 hours, up to overnight, turning the chicken occasionally so it marinates evenly.
- Assemble the Kabobs: Drain the chicken from the marinade. Thread the marinated chicken, pineapple chunks, red bell pepper pieces, and sweet onion pieces onto skewers, alternating for color and flavor. Brush the assembled kabobs with canola oil and season with kosher salt and freshly ground black pepper to taste.
- Preheat the Grill: Heat your outdoor grill or grill pan to medium heat, making sure the grates are clean and lightly oiled to prevent sticking.
- Grill the Kabobs: Place the kabobs on the preheated grill. Cook, turning occasionally, until the chicken is fully cooked through and reaches an internal temperature of 165°F (about 10 minutes). During the last 1-2 minutes of grilling, brush the kabobs with the reserved barbecue sauce mixture for extra flavor and glaze.
- Serve: Remove the kabobs from the grill and serve immediately, garnished as desired.
Notes
- Soak wooden skewers in water for at least 30 minutes before using to prevent burning.
- You can substitute chicken thighs for added juiciness.
- Feel free to swap in other veggies like zucchini or mushrooms.
- Leftover kabobs can be stored in an airtight container in the fridge for up to 3 days.
- Prep Time: 2 hours 30 minutes
- Cook Time: 20 minutes
- Category: Main-course
- Method: Grilling
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 kabob (1/6 of recipe)
- Calories: 275
- Sugar: 19g
- Sodium: 875mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 68mg