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  • BBQ Chicken And Pineapple Skewers with Fresh Bay Leaves by Chef Tyler Florence
 
  • BBQ Chicken And Pineapple Skewers with Fresh Bay Leaves by Chef Tyler Florence
 

BBQ Chicken And Pineapple Skewerswith Fresh Bay Leaves
by Chef Tyler Florence

BBQ Chicken And Pineapple Skewers with Fresh Bay Leaves by Chef Tyler Florence
0.0
0.00BBQ Chicken And Pineapple Skewers with Fresh Bay Leaves by Chef Tyler Florence
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  • Difficulty2/5
  • Prep time15 mins
  • Cook time45 mins
  • Serves4 - 6
  • HardwoodCherry

Chef Tyler Florence's homemade BBQ sauce is simmered to perfection, then brushed onto full skewers. Bay leaves impart their unique aromatic flavor to juicy, sweet pineapple for a zesty take on BBQ chicken kabobs.

Ingredients

  • 1 cup ketchup
  • 1/2 cup soy sauce
  • 1/4 cup honey
  • 1 tbsp yellow mustard
  • 1/4 cup light brown sugar
  • 2 cloves garlic, peeled and smashed
  • Juice of 1 lemon
  • 1/2 fresh pineapple
  • 6 large boneless, skinless chicken thighs
  • Kosher sea salt and freshly ground black pepper
  • 12 fresh bay leaves
  • 12 wooden skewers, soaked in water for 30 minutes
  • Olive oil, for brushing
  • 1 cup ketchup
  • 1/2 cup soy sauce
  • 1/4 cup honey
  • 1 tbsp yellow mustard
  • 1/4 cup light brown sugar
  • 2 cloves garlic, peeled and smashed
  • Juice of 1 lemon
  • 1/2 fresh pineapple
  • 6 large boneless, skinless chicken thighs
  • Kosher sea salt and freshly ground black pepper
  • 12 fresh bay leaves
  • 12 wooden skewers, soaked in water for 30 minutes
  • Olive oil, for brushing

Preparation

When ready to cook, start Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to the highest temperature (500 degrees F on the Timberline) and preheat, lid closed, for 10-15 minutes.

In a saucepan, combine the ketchup, soy sauce, honey, mustard, brown sugar, garlic, and lemon juice and stir to blend.

Bring to a simmer over medium heat and cook gently until thickened, about 10 minutes. Set aside.

With a sharp knife, slice off the pineapple rind. Cut the pineapple lengthwise into 3 long wedges, cut off and discard the core, and cut the pineapple into 2” chunks. 

Cut each chicken thigh into 4 pieces. Thread the chicken, bay leaves, and pineapple pieces onto the skewers – alternating the chicken, bay leaf, and pineapple. 

Remove the garlic cloves from the sauces and discard. Reserve about half of the sauce for serving, then brush the skewers with the remaining sauce.

Grill the skewers, turning often, basting occasionally with the barbecue sauce, until cooked through, about 10 to 15 minutes.

Serve with the reserved sauce on the side for dipping. Enjoy!

We were honored to partner with talented celebrity Chef Tyler Florence on this recipe, made specifically with the Timberline grill in mind.

Stay tuned for more from our recipe collaboration with Chef Tyler Florence. See more of Chef Tyler Florence’s work on his Instagram account @tylerflorence and stay up to date with him on the Food Network.

  • Difficulty2/5
  • Prep time15 mins
  • Cook time45 mins
  • Serves4 - 6
  • HardwoodCherry

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