Manageability – Damn easy.
You know what goes with summer? Grilling. You know what goes with BBQ sauce? Pineapple. You know what goes with delicious, cute, and easy? Damn Delicious’ BBQ Pineapple Chicken Kabobs. Congratulations, you have just graduated from culinary school. That was the final exam. That was it.
As is always the case with a good kabob, be sure to take a minute the day before and read through your instructions. This one wants you to marinade the chicken, which is no big deal. It’s just not something you can squeeze in last minute like the last shot before the bar closes. When you do, you’ll be glad, because this is a really tangy mix of BBQ and teriyaki that made my mouth go yum. Be sure to glaze while you cook too. You want that chicken shiny with tasty sauce from the inside and on the outside. Always love pineapple and BBQ as well – gimmie that sweet and spicy. And some peppers so that you can say you ate vegetables and put it in your My Fitness Pal. I guess you can make onion too, but… meh.
And when you and your loved ones are sitting in the backyard chomping down on this tasty tasty goodness on a hot summer night, you’ll have Martha to thank. YOU’RE WELCOMEEEEEE (venmo me).
Ingredients:
- 2/3 cup barbecue sauce
- 2/3 cup teriyaki sauce
- 3 cloves garlic, minced
- 1 tablespoon freshly grated ginger
- 2 pounds boneless, skinless chicken breasts, cut into 1-inch chunks
- 2 cups fresh pineapple chunks
- I just love the word “chunks”
- 1 red bell pepper, cut into 1 1/2-inch pieces
- 1 sweet onion, cut into 1 1/2-inch pieces
- 2 tablespoons canola oil
- Kosher salt and freshly ground black pepper, to taste
- Chunks
Directions:
- In a medium bowl, combine barbecue sauce, teriyaki sauce, garlic and ginger. Reserve 1/2 cup and set aside.
- In a gallon size Ziploc bag or large bowl or big hat, combine barbecue sauce mixture and chicken; marinate for at least 2 hours to overnight, up to 8 hours, turning the bag occasionally. Drain the chicken from the marinade using a chicken drainer.
- Chicken drainer isn’t a real thing. I made that up.
- Thread chicken, pineapple, bell pepper and onion onto skewers. Brush with canola oil. Season with salt and pepper, to taste.
- Preheat grill to medium heat.
- Add skewers to grill, and cook turning occasionally, until the chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 10 minutes. Brush skewers with reserved barbecue sauce mixture, cooking for an additional 1-2 minutes.
- Serve immediately. Or not.