Ingredients
Scale
- 160 milliliters barbecue sauce
- 160 milliliters 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
Instructions
- In a medium bowl, mix together the barbecue sauce, teriyaki sauce, minced garlic, and grated ginger. Set aside 120 milliliters for basting later.
- Place the chicken cubes in a large bowl or resealable bag. Pour the remaining marinade over the chicken, coating each piece. Cover and refrigerate for at least 2 hours, or up to 8 hours, turning occasionally.
- Drain the chicken before making skewers.
- Thread the marinated chicken, pineapple, red bell pepper, and onion onto skewers, alternating each ingredient.
- Brush the skewers with canola oil and season with salt and pepper.
- Preheat your grill to medium heat, about 175°C.
- Grill the skewers, turning occasionally, until the chicken is cooked through (internal temperature of 74°C), about 10 minutes.
- Brush with the reserved marinade and grill for an additional 1 to 2 minutes until caramelized.
- Transfer to a serving platter and enjoy immediately.
Notes
For even cooking, cut chicken and veggies into uniform sizes. Feel free to mix different vegetables. Soak wooden skewers in water before using.
- Prep Time: 120 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
- Diet: Poultry
Nutrition
- Serving Size: 1 skewer
- Calories: 350
- Sugar: 10g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg