BBQ Pineapple Kabobs (Printable Version)
# What You'll Need:
→ Marinade
01 -
1 tablespoon ginger, grated fresh
02 -
3 garlic cloves, minced up
03 -
160 ml teriyaki sauce
04 -
160 ml barbecue sauce
→ Kabobs
05 -
Freshly ground black pepper, as much as you like
06 -
Kosher salt, sprinkle as needed
07 -
2 tablespoons canola oil
08 -
1 sweet onion, chopped into 4 cm pieces
09 -
1 red bell pepper, sliced into 4 cm chunks
10 -
320 g pineapple pieces
11 -
900 g chicken breasts, boneless and skinless, sliced into 2.5 cm cubes
# How to Make It:
01 -
Mix up teriyaki sauce, barbecue sauce, grated ginger, and garlic in a medium bowl. Pour out 120 ml and keep it aside for later.
02 -
Toss chicken with the rest of the marinade in a big zip bag or mixing bowl. Let it chill in the fridge for two to eight hours, give it a turn now and then. Pour off any leftover marinade before you start putting kabobs together.
03 -
Stick chunks of pineapple, onion, bell pepper, and the marinaded chicken onto the skewers in a repeating pattern. Brush the loaded skewers with canola oil and season them with pepper and salt.
04 -
Fire up your grill and get it to a medium temp.
05 -
Place the kabobs straight onto the hot grill. Turn them a few times while cooking, about ten minutes, until chicken is cooked through and hits 74°C inside.
06 -
Coat kabobs with some of that marinade you saved and grill everything one or two extra minutes. Enjoy right away while they're nice and warm.
# Additional Tips:
01 -
Try to make sure every piece is about the same size, and don't crowd too many on each skewer so they all cook evenly.