Pin it
This BBQ pineapple chicken kabob recipe delivers the perfect summer dish with juicy chicken, sweet pineapple, and a tangy glaze that caramelizes beautifully on the grill. The combination of barbecue and teriyaki creates a sweet-savory balance that will have everyone reaching for seconds.
I first made these kabobs for a backyard gathering when my in-laws were visiting, and they've become our official summer celebration meal. Even my picky nephew devoured two skewers and asked for the recipe to take home.
Ingredients
- Barbecue sauce: creates that classic smoky sweet foundation all good grilled chicken needs
- Teriyaki sauce: adds depth umami and a hint of sweetness that pairs perfectly with pineapple
- Fresh garlic and ginger: form an aromatic base that infuses the chicken during marinating
- Boneless skinless chicken breasts: stay tender and juicy when cut into even chunks
- Fresh pineapple chunks: caramelize beautifully on the grill adding natural sweetness
- Red bell pepper: provides a pop of color and sweet crunch
- Sweet onion: mellows and sweetens as it grills complementing the tangy sauce
- Canola oil: prevents sticking and helps achieve perfect grill marks
- Kosher salt and black pepper: balance and enhance all the flavors
Step-by-Step Instructions
- Prepare the marinade:
- Combine barbecue sauce teriyaki sauce minced garlic and freshly grated ginger in a medium bowl. Whisk thoroughly until completely incorporated. Set aside 1/2 cup of this mixture for basting later this ensures food safety while giving your kabobs that final glossy glaze.
- Marinate the chicken:
- Place chicken chunks in a gallon-sized ziplock bag or large bowl pour the remaining marinade over top and massage to coat every piece. Seal or cover and refrigerate for at least 2 hours but preferably overnight. The longer marinating time allows the flavors to penetrate deeply and tenderizes the meat. Remember to turn the bag occasionally to ensure even flavor distribution.
- Prepare the skewers:
- Remove chicken from marinade allowing excess to drip off. Alternate threading chicken pineapple bell pepper and onion onto skewers creating a colorful pattern. Leave small spaces between items to ensure even cooking. Brush assembled skewers with canola oil ensuring complete coverage to prevent sticking. Season lightly with salt and pepper.
- Grill to perfection:
- Preheat your grill to medium heat around 350-375°F. Place skewers on grill grates leaving space between each. Cook for about 10 minutes turning every 2-3 minutes to achieve even browning on all sides. The chicken is done when it reaches an internal temperature of 165°F and shows no pink when cut into.
- Apply the finishing glaze:
- Brush the reserved 1/2 cup of sauce mixture onto all sides of the kabobs during the final minutes of cooking. This creates that irresistible sticky caramelized exterior. Continue cooking for just 1-2 minutes more allowing the sauce to set but not burn.
Pin it
The fresh ginger in this recipe completely transforms the marinade. I discovered this accidentally when I substituted fresh for powdered in a pinch and now I always keep ginger root in my freezer just for these kabobs. My grandfather who claimed to hate ginger cleaned his plate and asked for seconds the first time I served these.
Make-Ahead Options
These kabobs are perfect for meal prep. You can marinate the chicken up to 8 hours ahead of time which actually improves the flavor. For ultimate convenience prepare the skewers completely then cover and refrigerate them for up to 4 hours before grilling. This makes them perfect for entertaining when you want to enjoy time with guests instead of being stuck in the kitchen.
Vegetable Variations
While this recipe features classic red bell pepper and onion you can easily switch things up based on seasonal availability or personal preference. Zucchini chunks work beautifully and cook at the same rate as the chicken. Cherry tomatoes add bright pops of flavor and juice. Mushrooms especially baby bellas absorb the marinade and develop incredible richness when grilled. For spice lovers adding chunks of jalapeño between the sweet ingredients creates an exciting contrast.
Pin it
Serving Suggestions
These kabobs shine as a complete meal but pair wonderfully with coconut rice which complements the tropical pineapple notes. A simple green salad with cucumber and avocado provides a cool contrast to the warm grilled components. For a truly impressive spread serve alongside grilled corn on the cob brushed with the same glaze you used for the kabobs. If serving at a party consider removing everything from the skewers and arranging on a large platter for easier serving.
A Tropical Twist
For an even more exotic flavor profile consider replacing the barbecue sauce with a mango habanero sauce and adding a splash of coconut milk to the marinade. The tropical notes complement the pineapple perfectly and transport your taste buds to an island getaway. After trying this variation during a particularly cold winter weekend my family declared it was like a mini vacation on a plate!
Frequently Asked Questions
- → Can I use other types of meat for the kabobs?
Absolutely! You can replace chicken with shrimp, beef, or even pork depending on your preference. Adjust cooking times accordingly to ensure the meat is fully cooked.
- → How long should I marinate the chicken?
For the best flavor, marinate the chicken for at least 2 hours or up to overnight. This allows the flavors to fully penetrate the meat.
- → Can I cook these kabobs without a grill?
Yes, you can cook these kabobs using an oven or grill pan. To bake, preheat the oven to 400°F and cook for 15-20 minutes, turning halfway through.
- → What side dishes pair well with these kabobs?
These kabobs go perfectly with sides like coconut rice, grilled corn, or even a refreshing cucumber salad.
- → How can I prevent the skewers from burning during grilling?
If using wooden skewers, soak them in water for at least 30 minutes prior to grilling. This helps prevent them from burning.