BBQ Pineapple Chicken Kabobs with Teriyaki Glaze and Grilled Veggies
Juicy chicken kabobs, sweet pineapple, and peppers are grilled with a bold barbecue-teriyaki glaze for bright summer flavor.
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Cooking tools:
- Grill
- Grill pan
- Skewer
- Instant-read thermometer
- Pastry brush
- Measuring cup
- Mixing bowl
- Zip-top bag
- Chef's knife
- Cutting board
- Spoon
- Tongs
- Refrigerator
- Serving platter
Ingredients
- 160 millilitres barbecue sauce
- 160 millilitres teriyaki sauce
- 3 cloves garlic, minced
- 1 tablespoon freshly grated ginger
- 900 grams boneless, skinless chicken breasts, cut into 2.5 cm cubes
- 320 grams fresh pineapple chunks
- 1 red bell pepper, cut into 4 cm pieces
- 1 sweet onion, cut into 4 cm pieces
- 2 tablespoons canola oil
- Kosher salt, to taste
- Freshly ground black pepper, to taste
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