Pineapple Chicken BBQ (Print Version)
# Ingredients:
01 -
⅔ cup teriyaki sauce
02 -
⅔ cup barbecue sauce
03 -
3 minced garlic cloves
04 -
1 tablespoon of freshly grated ginger
05 -
2 pounds of boneless and skinless chicken breasts, sliced into 1-inch chunks
06 -
2 cups of pineapple chunks, fresh
07 -
1 sweet onion, chopped into 1 1/2-inch pieces
08 -
1 red bell pepper, cut into 1 1/2-inch pieces
09 -
2 tablespoons of canola oil
10 -
Kosher salt and ground black pepper, as needed
# Instructions:
01 -
In a bowl, stir together the teriyaki sauce, barbecue sauce, minced garlic, and grated ginger. Keep 1/2 cup aside for later use.
02 -
In a big Ziploc or mixing bowl, combine the chicken pieces with the marinade. Let it sit for 2-8 hours, giving it a toss now and then. Drain the marinade afterward.
03 -
Onto skewers, thread the chicken, onion, pineapple, and bell pepper. Give them a brush of canola oil and sprinkle a bit of salt and pepper before cooking.
04 -
Get your grill hot by preheating it over medium flame.
05 -
Place your skewers on the grill and cook for around 10 minutes, flipping them now and then, until the chicken's internal temperature hits 165°F (74°C). During the last couple of minutes, brush them with the barbecue mix you saved and cook a little longer.
06 -
Eat while it's hot—serve up instantly!