So saucy, sticky, and just plain irresistible. These BBQ pineapple chicken kabobs are loaded with juicy marinated chicken, sweet pineapple, and tender-crisp veggies—all grilled to perfection.
Prep Time: 2 hours 30 minutes
Cook Time: 20 minutes
Total Time: 2 hours 50 minutes
Yield: 6 servings
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, whisk together the barbecue sauce, teriyaki sauce, garlic, and ginger. Reserve ½ cup of the mixture and set aside for brushing later.
Place the chicken chunks in a large Ziploc bag or bowl and pour in the remaining marinade. Seal and marinate in the fridge for at least 2 hours or up to 8 hours, turning occasionally.
Preheat the grill to medium heat. Lightly oil the grates.
Thread the marinated chicken, pineapple, red bell pepper, and onion onto skewers. Brush lightly with canola oil and season with salt and pepper.
Grill the skewers for about 10 minutes, turning occasionally, until the chicken is cooked through and reaches an internal temperature of 165°F.
Brush with the reserved sauce and grill for 1–2 more minutes until slightly caramelized.
Serve hot off the grill.
Notes
Soak wooden skewers: If using wooden skewers, soak them in water for 30 minutes before grilling to prevent burning.
Cut evenly: Make sure all your ingredients are chopped to similar sizes for even cooking.
Pineapple tip: Use fresh pineapple for best flavor and a natural sweetness that caramelizes beautifully on the grill.
Make it spicy: Add a dash of sriracha or red pepper flakes to the marinade for a kick.
Don’t skip the reserved sauce: Brushing it on at the end adds a glossy, sticky finish that’s packed with flavor.
Meal idea: Serve over rice or with a fresh green salad for a complete meal.
Leftovers: Store in an airtight container in the fridge for up to 3 days. Reheat gently or enjoy cold.
BBQ Pineapple Chicken Kabobs
- Prep Time: 2 hours 30 minutes
- Cook Time: 20 minutes
- Total Time: 2 hours 50 minutes
- Yield: 6 servings 1x
Description
So saucy, sticky, and just plain irresistible. These BBQ pineapple chicken kabobs are loaded with juicy marinated chicken, sweet pineapple, and tender-crisp veggies—all grilled to perfection.
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, whisk together the barbecue sauce, teriyaki sauce, garlic, and ginger. Reserve ½ cup of the mixture and set aside for brushing later.
Place the chicken chunks in a large Ziploc bag or bowl and pour in the remaining marinade. Seal and marinate in the fridge for at least 2 hours or up to 8 hours, turning occasionally.
Preheat the grill to medium heat. Lightly oil the grates.
Thread the marinated chicken, pineapple, red bell pepper, and onion onto skewers. Brush lightly with canola oil and season with salt and pepper.
Grill the skewers for about 10 minutes, turning occasionally, until the chicken is cooked through and reaches an internal temperature of 165°F.
Brush with the reserved sauce and grill for 1–2 more minutes until slightly caramelized.
Serve hot off the grill.
Notes
Soak wooden skewers: If using wooden skewers, soak them in water for 30 minutes before grilling to prevent burning.
Cut evenly: Make sure all your ingredients are chopped to similar sizes for even cooking.
Pineapple tip: Use fresh pineapple for best flavor and a natural sweetness that caramelizes beautifully on the grill.
Make it spicy: Add a dash of sriracha or red pepper flakes to the marinade for a kick.
Don’t skip the reserved sauce: Brushing it on at the end adds a glossy, sticky finish that’s packed with flavor.
Meal idea: Serve over rice or with a fresh green salad for a complete meal.
Leftovers: Store in an airtight container in the fridge for up to 3 days. Reheat gently or enjoy cold.