BBQ Pineapple Chicken Kabobs (Print Version)
Bold barbecue-teriyaki glazed chicken skewers with pineapple, pepper, and onion—perfect for summer grilling.
# Ingredients:
→ For the Marinade
01 -
160 millilitres barbecue sauce
02 -
160 millilitres teriyaki sauce
03 -
3 cloves garlic, minced
04 -
1 tablespoon freshly grated ginger
→ For the Skewers
05 -
900 grams boneless, skinless chicken breasts, cut into 2.5 cm cubes
06 -
320 grams fresh pineapple chunks
07 -
1 red bell pepper, cut into 4 cm pieces
08 -
1 sweet onion, cut into 4 cm pieces
→ For Grilling
09 -
2 tablespoons canola oil
10 -
Kosher salt, to taste
11 -
Freshly ground black pepper, to taste
# Instructions:
01 -
Combine barbecue sauce, teriyaki sauce, minced garlic, and grated ginger in a medium bowl. Reserve 120 millilitres of the marinade for basting.
02 -
Place chicken cubes in a large bowl or resealable plastic bag. Add remaining marinade, ensuring chicken is evenly coated. Refrigerate and marinate for at least 2 hours, up to 8 hours, turning occasionally. Drain chicken before assembling skewers.
03 -
Thread marinated chicken, pineapple, red bell pepper, and onion alternately onto skewers. Lightly brush assembled skewers with canola oil and season with salt and pepper to taste.
04 -
Heat grill to medium temperature, approximately 175°C.
05 -
Arrange skewers on the grill and cook, rotating occasionally, until chicken is thoroughly cooked and internal temperature reaches 74°C, about 10 minutes.
06 -
Brush skewers with reserved marinade and grill for an additional 1 to 2 minutes until caramelised.
07 -
Transfer the skewers to a serving platter and serve immediately.
# Notes:
01 -
Soak bamboo skewers in water for at least 30 minutes to avoid burning during grilling.
02 -
For even cooking, cut all ingredients into uniform pieces.