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.
