Combined all the marinade ingredients and cubed chicken, refrigerate for a minimum of 3 hour's.
Allow wooden skewers to soak in water for 15 minutes. This will prevent them from burning on the bbq.
In a medium sized pot, simmer the cloves in vinegar and pineapple juice for 5 minutes. Remove cloves and add the rest of the bbq sauce ingreditents. Bring mixture to a slow boil over medium heat. When the sauce is nice and thick it will be done.
Grill kabobs, turning occasionally, until chicken is done and no longer pink inside, about 10 minutes.
Remove chicken from marinade and slide on to your pre soaked kabob skewers.
On a preheated grill, grill chicken kabobs, make sure to rotate to prevent over cooking. Cook until chicken has reached an internal temp of 165, about 10 minutes.
Generously drizzle chicken with homemade sauce.
I like to serve mine with white rice and grilled red onion.
Enjoy!
Ingredients
Directions
Combined all the marinade ingredients and cubed chicken, refrigerate for a minimum of 3 hour's.
Allow wooden skewers to soak in water for 15 minutes. This will prevent them from burning on the bbq.
In a medium sized pot, simmer the cloves in vinegar and pineapple juice for 5 minutes. Remove cloves and add the rest of the bbq sauce ingreditents. Bring mixture to a slow boil over medium heat. When the sauce is nice and thick it will be done.
Grill kabobs, turning occasionally, until chicken is done and no longer pink inside, about 10 minutes.
Remove chicken from marinade and slide on to your pre soaked kabob skewers.
On a preheated grill, grill chicken kabobs, make sure to rotate to prevent over cooking. Cook until chicken has reached an internal temp of 165, about 10 minutes.
Generously drizzle chicken with homemade sauce.
I like to serve mine with white rice and grilled red onion.
Enjoy!