BBQ Chicken and Pineapple Skewers
Celebrate summer with these incredible grilled BBQ chicken and pineapple skewers.
Servings: 4 servings
Ingredients
- 4 5 oz. Omaha Steaks Air-Chilled Boneless Chicken Breasts thawed and cut into 1 1/2-inch cubes
- 1/2 cup chicken and ribs barbecue sauce
- 3 tablespoons low-sodium soy sauce
- 2 teaspoons mirin or rice vinegar
- 2 teaspoons grated ginger
- 2 garlic cloves, grated
- Salt, to taste
- Pepper, to taste
- 2 large red bell peppers, cut into 1 1/2-inch cubes
- 1 large red onion, cut into 1 1/2-inch cubes
- 1 cored pineapple, cut into 1 1/2-inch cubes
- 2 tablespoons extra virgin olive oil
- 8 wooden or metal skewers
- Sesame seeds, to garnish
Instructions
- In a small mixing bowl, whisk together barbecue sauce, soy sauce, rice vinegar, grated ginger, garlic, salt, and pepper.
- Transfer chicken to large mixing bowl, toss with half the marinade, then refrigerate for a minimum of 30 minutes or overnight for deeper flavor. Reserve the remaining marinade for cooking.
- In a separate large mixing bowl, add red pepper, red onion, pineapple, olive oil, salt, and pepper. Toss until well coated.
- Thread chicken, pineapple, red pepper, and red onion onto a skewer; repeat with remaining skewers.
- Preheat grill to medium-high heat and brush with oil. Cook skewers 2 to 3 minutes on each side, brushing with reserved marinade as they cook.
- Transfer to serving plate and garnish with sesame seeds.