Ingredients
For the Marinade:
- 1 cup teriyaki sauce
- 1 cup barbeque sauce
- 2 cloves garlic, minced
- 1 tablespoon fresh grated ginger
For the Kabobs:
- 2 pounds. boneless skinless chicken breast or thighs, cut into 1.5-inch cubes
- 1 fresh pineapple, peeled, cored, and cut into chunks
- 2 red bell peppers, cut into 1.5-inch pieces
- 1 red onion, peeled and quartered
- Skewers (metal or soaked wooden skewers)
Instructions
Start by prepping your chicken and marinade. In a large bowl or zip-top bag, combine all the marinade ingredients. Whisk it well to dissolve the honey and fully incorporate the oil and juice. Toss in the chicken pieces and let them marinate for at least 1 hour, but preferably up to 6 hours. This lets the tropical flavors soak deep into the meat.
If you’re short on time, even 30 minutes will add flavor. But the longer the chicken sits in that pineapple-ginger bath, the juicier and tastier it gets.
After the chicken finishes marinating, preheat your grill to medium-high. While it heats up, thread the ingredients onto your skewers, alternating chicken, pineapple, peppers, and onion for a rainbow of color and flavor.
Lightly oil your grill grates or brush the kabobs with a little olive oil. Place the skewers on the grill and cook for about 10–12 minutes, turning every 2–3 minutes so all sides get those delicious grill marks. The chicken should reach an internal temp of 165°F and the edges of the pineapple should begin to brown and caramelize.
Brush the kabobs with any extra marinade in the final minute or two for an extra hit of sticky-sweet flavor (just make sure to boil it for safety if it touched raw chicken).
Notes
Pro tip: Don’t pack everything too tightly. You want a little space between each piece so the grill heat can circulate and caramelize every side.
- Prep Time: 1 hour
- Cook Time: 12
- Category: Dinner
- Method: Grill
- Cuisine: American