Name: Barbecue Pineapple Chicken
Ingredients: 2 lbs boneless, skinless chicken thighs (or breasts); 1 cup barbecue sauce (store-bought or homemade); 1 fresh pineapple, cored and cut into 1-inch chunks (or 20 oz canned pineapple chunks, drained); 1 red bell pepper, cut into 1-inch pieces; 1 medium red onion, cut into wedges; 3 tablespoons olive oil; 2 tablespoons brown sugar; 2 tablespoons soy sauce; 3 cloves garlic, minced; 1 tablespoon ginger, freshly grated; 2 teaspoons paprika; 1 teaspoon red pepper flakes (adjust to taste); Salt and black pepper to taste; ¼ cup chopped cilantro for garnish; 2 green onions, thinly sliced

Description

Juicy grilled chicken meets sweet caramelized pineapple in this tropical BBQ masterpiece. Your taste buds will think they’ve gone on vacation.

Ingredients

Scale

2 lbs boneless, skinless chicken thighs (or breasts)
1 cup barbecue sauce (store-bought or homemade)
1 fresh pineapple, cored and cut into 1-inch chunks (or 20 oz canned pineapple chunks, drained)
1 red bell pepper, cut into 1-inch pieces
1 medium red onion, cut into wedges
3 tablespoons olive oil
2 tablespoons brown sugar
2 tablespoons soy sauce
3 cloves garlic, minced
1 tablespoon ginger, freshly grated
2 teaspoons paprika
1 teaspoon red pepper flakes (adjust to taste)
Salt and black pepper to taste
¼ cup chopped cilantro for garnish
2 green onions, thinly sliced

Cook Mode Prevent your screen from going dark

Instructions

In a large bowl, whisk together barbecue sauce, olive oil, brown sugar, soy sauce, minced garlic, grated ginger, paprika, and red pepper flakes. Reserve about ¼ cup of this marinade for basting. Season chicken with salt and pepper, then add to the remaining marinade, turning to coat. Cover and refrigerate for at least 4 hours or overnight.
Preheat your grill to medium-high heat (375°F) or oven to 400°F. If using wooden skewers, soak in water for 30 minutes.
Remove chicken from marinade (discard used marinade). For kabobs, thread chicken pieces alternately with pineapple chunks, bell pepper, and red onion onto skewers.
For grilling: Place chicken on the preheated grill. Cook 5-6 minutes per side for kabobs or 6-8 minutes per side for whole pieces, until internal temperature reaches 165°F. During the last 2 minutes, brush with reserved marinade.
For oven baking: Place chicken on a lined baking sheet with pineapple chunks. Bake for 20-25 minutes, brushing with reserved marinade halfway through.
Let chicken rest for 5 minutes before serving. Sprinkle with chopped cilantro and green onions.