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Saucy BBQ Pineapple Chicken Kabobs
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Serves 6
Tender, sweet and absolutely delicious!
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Ingredients:
2/3 cup BBQ sauce
2/3 cup teriyaki sauce
3 cloves garlic, minced
1 tablespoon grated ginger
2 lb boneless skinless chicken breasts, cut into cubes
2 cups pineapple chunks
1 sweet onion, cut into 1 1/2-inch pieces
1 red bell pepper, cut into 1 1/2-inch pieces
2 tablespoons canola oil
Kosher salt, to taste
Ground black pepper, to taste
Directions:
Combine barbecue sauce, teriyaki sauce, minced garlic and ginger in a mixing bowl. Stir together until well combined. Pour 1/2 cup of the sauce into a separate container and place in the refrigerator.
Place the chicken in a large sealable container. Pour the BBQ sauce mixture over top. Place the lid/cover on the container and toss to coat the chicken. Place the container in the refrigerator for 2 hours.
Remove the chicken from the container and discard the marinade.
Remove the reserved BBQ sauce mixture from the refrigerator.
Preheat the grill to medium heat.
Alternate the chicken, pineapple, sweet onion and red bell pepper on the skewers. Brush with canola oil then season with salt and pepper.
Place the skewers on the grill and cook for about 10 minutes, turning occasionally. Brush the reserved BBQ sauce mixture over the kabobs and cook for an additional 2 minutes, turning occasionally.
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Saucy BBQ Pineapple Chicken Kabobs
Serves 6
Ingredients:
2/3 cup BBQ sauce
2/3 cup teriyaki sauce
3 cloves garlic, minced
1 tablespoon grated ginger
2 lb boneless skinless chicken breasts, cut into cubes
2 cups pineapple chunks
1 sweet onion, cut into 1 1/2-inch pieces
1 red bell pepper, cut into 1 1/2-inch pieces
2 tablespoons canola oil
Kosher salt, to taste
Ground black pepper, to taste
Directions:
Combine barbecue sauce, teriyaki sauce, minced garlic and ginger in a mixing bowl. Stir together until well combined. Pour 1/2 cup of the sauce into a separate container and place in the refrigerator.
Place the chicken in a large sealable container. Pour the BBQ sauce mixture over top. Place the lid/cover on the container and toss to coat the chicken. Place the container in the refrigerator for 2 hours.
Remove the chicken from the container and discard the marinade.
Remove the reserved BBQ sauce mixture from the refrigerator.
Preheat the grill to medium heat.
Alternate the chicken, pineapple, sweet onion and red bell pepper on the skewers. Brush with canola oil then season with salt and pepper.
Place the skewers on the grill and cook for about 10 minutes, turning occasionally. Brush the reserved BBQ sauce mixture over the kabobs and cook for an additional 2 minutes, turning occasionally.
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