Ingredients

The following ingredients have 4 Servings
  • 1 cup barbecue sauce ((I like to use one with sweetness))
  • 1/4 cup pineapple juice
  • 1 tablespoon soy sauce
  • 1 tablespoon oil
  • 1 teaspoon minced ginger
  • 1 teaspoon minced garlic
  • 1/2 teaspoon salt
  • 1 pinch black pepper
  • 4 boneless skinless chicken breasts ((about 1-1.5lbs))
  • 2 bell peppers (cut into 1" pieces)
  • 1 pineapple (cut into 1" pieces)

Instruction

  • In a medium bowl, whisk together marinade: bbq sauce, pineapple juice, soy sauce, oil, ginger, garlic, salt and pepper.
  • Cut chicken breasts into 1" cubes (ensuring they are an even size will get you the best results).
  • Place chicken in a large Ziploc freezer bag or medium glass container with half of the marinade. Cover and marinate for at least 1 hour or up to 4 hours.
  • Cover remaining marinade and refrigerate until needed.
  • Preheat the grill to medium high heat, around 375-400 degrees.
  • If using wooden skewers, soak for 10 minutes before building kabobs.
  • Build kabobs, alternating between chicken, peppers, and pineapple chunks as desired. Discard remaining marinade from the chicken.
  • Grill for 4-5 minutes per side, until chicken reaches an internal temperature of 165 degrees F in the thickest part, basting twice during the cook time with remaining marinade.
  • Remove from grill and serve.