Juicy BBQ Pineapple Chicken Kabobs with Teriyaki Glaze
Tender chicken chunks marinated in teriyaki and BBQ sauce, skewered with fresh pineapple, bell peppers, and onions for a perfect summer grilling option.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at ioanacooks.com.
Cooking tools:
- Skewer
- Grill
- Grill pan
- Oven
- Baking sheet
- Parchment paper
- Instant-read thermometer
- Chef's knife
- Cutting board
- Microplane
- Mixing bowl
- Zip-top bag
- Spoon
- Pastry brush
- Measuring cup
- Tongs
Ingredients
- ⅔ cup barbecue sauce
- ⅔ cup teriyaki sauce
- 3 cloves garlic, minced
- 1 tablespoon freshly grated ginger
- 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
- 2 tablespoons canola oil
- Kosher salt, to taste
- Freshly ground black pepper, to taste
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