These BBQ Pineapple Chicken Kabobs are a delightful combination of sweet, savory, and smoky flavors. Tender chunks of marinated chicken are skewered alongside juicy pineapple, crisp red bell pepper, and sweet onion, then grilled to perfection. The result is a mouthwatering dish that's perfect for summer gatherings or a weeknight dinner.
Why I Love This Recipe
I love how the flavors meld together in this recipe. The marinade, a blend of barbecue and teriyaki sauces with fresh garlic and ginger, infuses the chicken with a rich, tangy taste. Grilling caramelizes the pineapple and vegetables, enhancing their natural sweetness and adding a smoky depth. It's a simple yet impressive dish that never fails to please.
Ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- ⅔ cup barbecue sauce
- ⅔ cup teriyaki sauce
- 3 cloves garlic, minced
- 1 tablespoon freshly grated ginger
- 2 pounds boneless skinless chicken breasts, cut into 1-inch chunks
- 2 cups fresh pineapple chunks
- 1 red bell pepper, cut into 1½-inch pieces
- 1 sweet onion, cut into 1½-inch pieces
- 2 tablespoons canola oil
- Kosher salt and freshly ground black pepper, to taste
Directions
- In a medium bowl, I combine the barbecue sauce, teriyaki sauce, minced garlic, and grated ginger. I reserve ½ cup of this mixture for basting later.
- I place the chicken chunks in a large Ziploc bag or bowl and pour the remaining marinade over them. I let it marinate in the refrigerator for at least 2 hours, or up to 8 hours for deeper flavor.
- After marinating, I thread the chicken, pineapple, bell pepper, and onion pieces onto skewers, alternating the ingredients for a colorful presentation.
- I brush the assembled skewers with canola oil and season them with salt and pepper.
- Preheating the grill to medium heat, I place the skewers on the grill and cook them, turning occasionally, until the chicken is cooked through and has an internal temperature of 165°F, about 10 minutes.
- During the last few minutes of grilling, I brush the skewers with the reserved marinade, allowing it to caramelize slightly.
Servings and Timing
This recipe yields 6 servings. The preparation time is approximately 2 hours and 30 minutes, including marinating, and the cooking time is about 20 minutes. In total, I spend around 2 hours and 50 minutes from start to finish.
Variations
- Protein Swap: I sometimes use boneless, skinless chicken thighs for a juicier texture.
- Vegetable Additions: Adding zucchini or cherry tomatoes to the skewers brings extra color and flavor.
- Spice It Up: For a spicier kick, I add a teaspoon of crushed red pepper flakes to the marinade.
- Sauce Alternatives: Using a honey-garlic sauce instead of teriyaki gives a different sweet-savory profile.
Storage and Reheating
If I have leftovers, I remove the chicken and vegetables from the skewers and store them in an airtight container in the refrigerator for up to 3 days. To reheat, I place them in a microwave-safe dish and heat on medium power until warmed through, or I reheat them in a skillet over medium heat.
FAQs
How can I prevent wooden skewers from burning on the grill?
I soak wooden skewers in water for at least 30 minutes before threading the ingredients. This helps prevent them from burning during grilling.
Can I prepare these kabobs ahead of time?
Yes, I often assemble the skewers a few hours in advance and store them covered in the refrigerator until I'm ready to grill.
What can I serve with these kabobs?
I like to serve them with steamed rice, a fresh green salad, or grilled vegetables for a complete meal.
Can I cook these kabobs in the oven?
Absolutely. I preheat the oven to 400°F and place the skewers on a baking sheet. I bake them for about 20-25 minutes, turning once, until the chicken is cooked through.
Is it possible to use canned pineapple instead of fresh?
Yes, canned pineapple chunks can be used, but I prefer fresh pineapple for its firmer texture and vibrant flavor.
Conclusion
These BBQ Pineapple Chicken Kabobs are a flavorful and visually appealing dish that's perfect for any occasion. The combination of marinated chicken, sweet pineapple, and colorful vegetables creates a delightful meal that's sure to impress. Whether I'm hosting a summer barbecue or looking for a tasty weeknight dinner, this recipe is always a hit.
BBQ Pineapple Chicken Kabobs
- Prep Time: 2 hours 30 minutes (includes marinating)
- Cook Time: 20 minutes
- Total Time: 2 hours 50 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American, Hawaiian-Inspired
Description
These BBQ Pineapple Chicken Kabobs combine smoky grilled chicken with sweet pineapple, bell pepper, and onion, all marinated in a bold blend of barbecue and teriyaki sauces. Perfect for summer BBQs or quick dinners, this tropical twist on a classic kabob recipe is easy, flavorful, and crowd-pleasing.
Ingredients
- ⅔ cup barbecue sauce
- ⅔ cup teriyaki sauce
- 3 cloves garlic, minced
- 1 tablespoon freshly grated ginger
- 2 pounds boneless skinless chicken breasts, cut into 1-inch chunks
- 2 cups fresh pineapple chunks
- 1 red bell pepper, cut into 1½-inch pieces
- 1 sweet onion, cut into 1½-inch pieces
- 2 tablespoons canola oil
- Kosher salt and freshly ground black pepper, to taste
Instructions
- In a medium bowl, mix barbecue sauce, teriyaki sauce, garlic, and ginger. Reserve ½ cup for basting.
- Marinate chicken in remaining sauce for 2–8 hours in the fridge.
- Thread chicken, pineapple, bell pepper, and onion onto skewers.
- Brush skewers with oil; season with salt and pepper.
- Grill over medium heat for about 10 minutes, turning occasionally until internal temp reaches 165°F.
- During final minutes, baste with reserved marinade until lightly caramelized.
Notes
- Soak wooden skewers for 30 minutes to prevent burning.
- Swap chicken breast for thighs for more juiciness.
- Add crushed red pepper for heat or swap teriyaki for honey-garlic sauce.
- Canned pineapple works but fresh is preferred for texture.
- Kabobs can be baked at 400°F for 20–25 minutes as an alternative to grilling.
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