Ingredients
Scale
For the Marinade and Glaze:
- â…” cup barbecue sauce (your preferred brand or homemade)
- â…” cup teriyaki sauce (low sodium if possible)
- 3 cloves garlic, minced
- 1 tablespoon freshly grated ginger
For the Kabobs:
- 2 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 2 cups fresh pineapple chunks (cut into 1½-inch pieces)
- 1 large red bell pepper, cut into 1½-inch squares
- 1 large sweet yellow onion, cut into 1½-inch pieces
- 2 tablespoons neutral cooking oil (e.g., canola or avocado oil)
- Kosher salt and freshly ground black pepper, to taste
Optional Garnish:
- Chopped fresh parsley or green onions
Prep Tips:
- Use fresh pineapple instead of canned for better texture and flavor.
- Cut all ingredients evenly to ensure they cook at the same rate.
- If using wooden skewers, soak them in water for at least 30 minutes to prevent burning on the grill.
Instructions
Step 1: Make the Marinade
- In a medium bowl, combine the barbecue sauce, teriyaki sauce, garlic, and grated ginger.
- Whisk until well blended.
- Divide the mixture into two parts:
- One half will be used to marinate the chicken.
- The other half will be used for basting during grilling.
Step 2: Marinate the Chicken
- Place the chicken pieces in a large zip-top bag or a shallow bowl.
- Pour half of the marinade over the chicken and toss to coat evenly.
- Seal the bag or cover the bowl, then refrigerate for at least 1 hour, preferably up to 3 hours.
- Keep the remaining marinade separate and refrigerated.
Step 3: Prepare the Grill and Skewers
- If using a charcoal or gas grill, preheat to medium-high heat (about 375°F to 400°F).
- If using a stovetop grill pan, brush it lightly with oil and preheat over medium heat.
- While the grill heats, thread the skewers:
- Alternate the chicken, pineapple chunks, bell pepper, and onion.
- Aim for a colorful pattern, ending each skewer with a piece of pineapple or pepper.
- Lightly brush the assembled kabobs with oil and season with salt and pepper.
Step 4: Grill the Kabobs
- Place the kabobs directly on the preheated grill or pan.
- Cook for 10 to 15 minutes, turning every 2 to 3 minutes to ensure even cooking.
- During the last 5 minutes of cooking, brush the kabobs with the reserved marinade.
- Continue turning and basting until the chicken is fully cooked and lightly charred in spots.
- Check for doneness by cutting into the thickest piece of chicken—it should be opaque and juicy.
Step 5: Rest and Garnish
- Once cooked, remove the kabobs from the grill and let them rest for 5 minutes.
- Optionally sprinkle with chopped parsley or green onions before serving.
Notes
- Don’t Overcrowd the Skewers: Leave a small space between pieces to allow heat to circulate for even cooking.
- Use Metal Skewers if Possible: They don’t require soaking and are reusable.
- Pineapple Tenderizes Chicken: Fresh pineapple contains natural enzymes that tenderize meat, so don’t over-marinate or the texture may become mushy.
- Brush Marinade at the End: Only use the reserved (unused) marinade for basting. Do not use the same marinade that touched raw chicken.
- Avoid High Heat: Too much heat can burn the sugars in the sauce. Keep the grill at medium-high, not blazing hot.
- No Grill? No Problem: These kabobs can be made using a grill pan or baked in the oven at 425°F for 20–25 minutes, turning halfway through and broiling at the end for a charred effect.
- Prep Time: 20 minutes (plus 1 hour marinating time)
- Cook Time: 15 minutes