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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 5 |
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Thanks to Karen (kzbhansen) I used her Southwestern Barbecue Sauce as the marinade for these chicken and pineapple kabobs. Put as much as you like on each skewer you can also cut smaller to serve more. 5 -10 soaked wooden skewers or metal skewers Ingredients:
5 chicken thighs (bone and skin removed cut into 15 pieces) |
1 red pepper, cut into 7 pieces |
1 yellow pepper, cut into 7 pieces |
1/2 pineapple, cut into chunks |
1 pinch chili pepper flakes |
1/2 teaspoon ginger |
salt and pepper (to season) |
1 tablespoon soy sauce |
1 cup barbecue sauce |
Directions:
1. In a bowl mix sauce ingredients together.
2. Add the chicken pineapple and peppers. Chill for 30 minutes.
3. Skewer all the ingredients alternating them or place the same ingredients on the one skewer.
4. Place kabobs on a prepared grill about 8 from medium-hot coals. Cook 15 minutes or until chicken is no longer pink, turning and brushing frequently with the remaining marinade.
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