BBQ Pineapple Chicken (Print Version)
# Ingredients:
01 -
⅔ cup teriyaki sauce
02 -
⅔ cup barbecue sauce
03 -
3 cloves garlic, finely chopped
04 -
1 tablespoon ginger, freshly grated
05 -
2 pounds skinless, boneless chicken breasts, diced into 1-inch bits
06 -
2 cups pineapple chunks, fresh
07 -
1 sweet onion, sliced into 1 1/2-inch pieces
08 -
1 red bell pepper, cut into 1 1/2-inch sections
09 -
2 tablespoons canola oil
10 -
Kosher salt and black pepper, freshly ground, to your liking
# Instructions:
01 -
Stir barbecue sauce, teriyaki sauce, ginger, and garlic together in a medium-sized bowl. Take out half a cup and keep it for later.
02 -
Combine the sauce mix and chicken in a Ziploc bag or big bowl. Let it sit in the refrigerator for at least 2 hours, or as long as 8 hours. Stir it every so often, then remove the chicken from the mix when ready.
03 -
Thread the chicken, sweet onion pieces, bell pepper sections, and pineapple chunks onto the skewers. Brush everything with canola oil and sprinkle with salt and pepper as desired.
04 -
Turn on the grill and get it to medium heat.
05 -
Place skewers on the grill. Cook for about 10 minutes, flipping them now and then, until the chicken reaches 165°F on the inside (74°C). Spread the reserved sauce over the skewers and let them grill an extra 1-2 minutes.
06 -
Serve right away and dig in!