Ingredients
Equipment
Method
Step-by-Step Instructions
- In a large Ziploc bag, mix together BBQ sauce, teriyaki sauce, pineapple juice, minced garlic, and grated ginger. Seal and shake gently until combined.
- Add chicken chunks into the marinade, seal tightly, and massage the bag to ensure all chicken is coated. Refrigerate for at least 1 hour.
- Soak wooden skewers in water for 20 minutes if using, then thread marinated chicken, pineapple, bell peppers, and onion onto skewers.
- Preheat grill to medium-high (375°F to 400°F) and oil the grates.
- Place kabobs on the grill and cook for 4-5 minutes on each side until fully cooked through and internal temperature reaches 165°F.
- Remove from grill and brush with extra teriyaki sauce if desired. Serve hot.
Nutrition
Notes
Serve alongside coconut rice for a complete meal. These kabobs are flexible; feel free to experiment with other veggies or spices to customize your dish.
