Pineapple Chicken Kabobs (Print-Friendly Version)
# What You'll Need:
→ Kabobs
01 -
Kosher salt, add as much or as little as you like
02 -
2 tablespoons canola oil
03 -
1 sweet onion, chopped into 4 cm pieces
04 -
320 g pineapple, sliced into bite-sized chunks
05 -
Freshly ground black pepper, sprinkle to taste
06 -
1 red bell pepper, cut into about 4 cm squares
07 -
900 g chicken breasts, boneless and skinless, chunked into 2.5 cm bits
→ Marinade
08 -
1 tablespoon ginger, peeled and grated
09 -
3 garlic cloves, minced nice and fine
10 -
160 ml teriyaki sauce
11 -
160 ml barbecue sauce
# Step-by-Step Directions:
01 -
Slather some of that leftover marinade on your kabobs and grill everything for another minute or two. Dish them up piping hot and enjoy right away.
02 -
Get your kabobs on the grill. Keep turning them now and then. In about 10 minutes, your chicken will be done and the inside should hit 74°C.
03 -
Fire up the grill so it's ready and set on medium heat.
04 -
Start threading the marinated chicken, crunchy onion, sweet pineapple, and red pepper one after the other onto each skewer. Lightly brush the kabobs with oil all over and season as you like with salt and pepper.
05 -
Toss the chicken chunks and the leftover marinade in a big bowl or zip bag. Let them chill in the fridge for at least 2 hours, or even up to 8 hours, giving it a shake now and then. Once done, take the chicken out and let the marinade drain off before you build your kabobs.
06 -
Grab a medium bowl and mix together barbecue sauce, teriyaki sauce, fresh ginger, and minced garlic. Scoop out 120 ml of this mix and save it for later.
# Helpful Notes:
01 -
Cut everything so the pieces are about the same size for even cooking. Don’t pack the skewers too tight so the heat can get all around.