Pin it
BBQ Pineapple Chicken Kabobs are my go to when I want a cookout dish that always gets rave reviews. The chicken turns out smoky and juicy and each bite bursts with sweet pineapple and caramelized veggies glazed in sticky sauce. I love that these kabobs look party ready but are secretly so easy to pull together with a handful of tasty ingredients.
I still remember the first time I made these for a busy weeknight and everyone wiped their plates clean. Now I double the recipe for backyard parties because they never last long.
Ingredients
- Barbecue sauce: for bold smoky sweetness try to look for one with real molasses and minimal corn syrup
- Teriyaki sauce: brings umami and a glossy finish use one with real ginger and garlic for deep flavor
- Fresh garlic: adds sharpness always choose firm heavy cloves with tight skin
- Freshly grated ginger: offers sweet heat pick pieces that are plump and never shriveled
- Boneless skinless chicken breasts: for lean tender meat look for plump pieces with no discoloration
- Fresh pineapple chunks: bring juicy tang pick golden fruit that smells sweet at the stem end
- Red bell pepper: for sweet crunch choose shiny heavy peppers with no soft spots
- Sweet onion: for mellow depth a firm round onion with taut skin will work best
- Canola oil: to help the veggie edges char and keep things from sticking use any high heat neutral oil
- Kosher salt and freshly ground black pepper: to balance flavors fresh cracked pepper gives the best kick
Step-by-Step Instructions
- Make the Marinade:
- Whisk together the barbecue sauce teriyaki sauce minced garlic and grated ginger in a medium bowl. Take out a half cup of this mixture and set it aside for brushing at the end.
- Marinate the Chicken:
- Add the chicken chunks to a large resealable bag or big bowl, then pour in the remaining marinade. Coat the chicken really well. Tuck it in the fridge and let it soak for at least two hours and up to overnight. This is how the meat gets all the good flavor.
- Prep the Kabobs:
- Drain the chicken from the marinade and discard the used liquid. Thread the chicken pieces onto skewers, alternating with chunks of pineapple red bell pepper and sweet onion until each skewer is filled up. Brush everything with canola oil then sprinkle over some kosher salt and fresh black pepper.
- Preheat the Grill:
- Get the grill hot on medium heat. Let it heat until you can just hold your hand above the grate for a few seconds.
- Grill the Kabobs:
- Lay the skewers on the hot grill. Cook for about ten minutes, turning the sticks every few minutes so each side cooks evenly and gets those beautiful grill marks. The chicken is done when the center reads one hundred sixty five degrees on a thermometer and no pink remains.
- Finish with Sauce:
- Brush each kabob generously with the reserved barbecue teriyaki mixture. Let them cook just another minute or two to set the glaze and get that sticky caramelized finish.
- Serve:
- Slide everything off onto a plate and bring to the table hot. These are the star of any summer meal.
Pin it
These colorful kabobs always spark memories of family patio dinners. There is something about the pineapple caramelizing on the grill that smells absolutely irresistible. My favorite ingredient by far is the sweet onion that almost melts and soaks up all the juices.
Storage tips
Store any leftover kabobs in an airtight container in the fridge for up to three days. The flavors actually get bolder overnight. I like to reheat them in a hot oven to keep them juicy but you can use the microwave if you are in a rush. If your skewers are wooden, remove the food first before storing to prevent splinters.
Ingredient substitutions
If you don’t have teriyaki sauce you can double up on barbecue sauce and add a splash of soy sauce plus a little honey. Swap chicken thighs if you like a juicier bite. You can change up the veggies and use zucchini or mushrooms for a different color and taste.
Serving suggestions
Pile these kabobs on a platter with rice or grilled flatbread. A crisp cucumber salad or a crunchy slaw makes the whole meal feel fresh and summery. If you are serving for a crowd, set out extra barbecue sauce for dipping.
Pin it
Cultural context
Chicken kabobs are a classic summer favorite in so many cultures. Skewering meat and veggies for fast grilling goes back thousands of years worldwide. The sweet and spicy flavors here are borrowed from Hawaiian and Asian barbecue traditions that love mixing pineapple soy and sticky sauce.
Frequently Asked Questions
- → How long should the chicken marinate?
For best flavor and tenderness, marinate the chicken for at least 2 hours, or up to 8 hours in the refrigerator.
- → Can I use canned pineapple instead of fresh?
Fresh pineapple works best for texture and taste, but canned (drained) pineapple chunks may be used as a substitute if needed.
- → What type of skewers should I use?
Bamboo or metal skewers are both suitable. If using bamboo, soak them in water for 30 minutes before grilling to prevent burning.
- → How can I tell when the chicken is cooked through?
Cook the chicken until it reaches an internal temperature of 165°F. The pieces should be firm, opaque, and juices should run clear.
- → Can I grill these kabobs indoors?
Yes, an indoor grill pan can be used. Cook over medium heat and turn skewers regularly for even cooking and charred flavor.
- → Are there alternative vegetables I can add?
Zucchini, mushrooms, or cherry tomatoes are great additions for variety and extra color on the skewers.