BBQ Pineapple Chicken Kabobs

BBQ Pineapple Chicken Kabobs are my answer to summer grilling cravings and easy entertaining Super juicy chicken paired with smoky sweet pineapple caramelizes beautifully on the grill making this a crowd pleaser at every backyard get together

I made these kabobs for my neighbors one July evening and the kids were so excited to help assemble the skewers that now it’s our neighborhood potluck tradition

Ingredients

• Barbecue sauce: gives a rich tangy smoky base pick your favorite brand and check for real spices
• Teriyaki sauce: adds a salty sweet umami boost and helps chicken stay juicy look for thicker sauces with real ginger and garlic
• Garlic: fresh garlic delivers sharp depth mince it fine so it melts into the marinade
• Freshly grated ginger: brightens everything with zing use fresh if possible for lively flavor
• Boneless skinless chicken breasts: the star protein chop evenly for perfect grilling ask the butcher for even plump pieces
• Fresh pineapple chunks: sweet and tart these caramelize when grilled canned pineapple gets too mushy so stick to fresh
• Red bell pepper: adds crunch and earthy sweetness choose ones with glossy skin and firm flesh
• Sweet onion: balances all the flavors and becomes jammy on the grill select onions that feel heavy and smell sweet
• Canola oil: helps the kabobs brown and not stick choose high quality for clean flavor
• Kosher salt and freshly ground black pepper: bring out all the flavors grind pepper fresh for the best aroma

Instructions

Mix the Marinade:

In a medium bowl stir together the barbecue sauce teriyaki sauce minced garlic and grated ginger really well Reserve about half a cup of this mixture and set it aside for later

Marinate the Chicken:

Place the chicken chunks in a large resealable bag or mixing bowl Pour over the marinade turning or mixing until every piece is coated Massage gently to work in the flavors Refrigerate at least 2 hours or overnight for maximum flavor Turn the chicken occasionally so all sides soak up the marinade

Thread the Skewers:

Drain the marinated chicken reserve excess marinade Discard the used marinade Layer the chicken pieces pineapple chunks red bell pepper and onion onto skewers arranging them closely to caramelize but not jammed too tight For even cooking keep ingredients similar sizes

Brush and Season:

Lightly brush each assembled skewer with canola oil Sprinkle kosher salt and pepper all over Be generous with the pepper for extra aroma

Grill the Kabobs:

Preheat the grill or grill pan over medium heat until hot Place the skewers on the grill leaving a little room between for air circulation Grill for about 10 minutes turning every two or three minutes until the chicken is golden grill marked and cooked through to 165 degrees

Glaze and Finish:

Brush the cooked skewers with the reserved barbecue teriyaki mixture Grill for another 1 to 2 minutes until the glaze bubbles and forms a sticky coating Remove carefully

Serve:

Transfer hot skewers to a serving dish Eat immediately or let rest for two minutes for juicier bites

Pin it

Fresh pineapple is my secret weapon here because when it hits the grill its sugars caramelize and intensify I will never forget my daughter’s sticky fingers after she stole three grilled pineapple pieces right off my skewer More pineapple always seems to disappear before dinner is served

Storage Tips

Store any leftover kabobs in an airtight container in the fridge for up to three days The chicken stays moist and even the veggies hold up When I want to freeze leftovers I take the pieces off the skewer first then freeze in a single layer Once frozen they’re easy to reheat on the stovetop or microwave without turning soggy

Ingredient Substitutions

Swap boneless chicken thighs for chicken breasts if you love richer flavor and extra juiciness For a vegetarian version I have used extra firm tofu cubes and portobello mushroom chunks using the same marinade Bell peppers can be swapped for zucchini or baby corn if you want to mix up the color

Serving Suggestions

These kabobs are wonderful on their own but I love to serve them over a bed of coconut rice or with chilled sesame noodle salad For a real summer feast add grilled corn on the cob or a zesty cucumber salad For a party thread everything on mini skewers for appetizers

Cultural and Historical Context

Kabobs are a grilling staple in many parts of the world and this version draws on both American barbecue and Asian inspired notes with the marriage of barbecue sauce and teriyaki sauce It’s a fusion recipe born from my habit of blending family barbecue traditions with flavors I have loved from travel

Pin it

This is a recipe you will make again and again for summer gatherings or easy family dinners Try it once and you will always crave grilled pineapple in your kabobs

Frequently Asked Questions

→ How long should I marinate the chicken?

Marinate chicken in the barbecue-teriyaki mix for at least 2 hours, up to 8 hours, for best flavor absorption.

→ What vegetables pair well on these kabobs?

Bell peppers and sweet onions add crunch and sweetness, perfectly complementing pineapple and chicken.

→ How do I know when the chicken is cooked?

The chicken is done when its internal temperature reaches 165°F and the juices run clear.

→ Can I prepare these ahead of time?

Yes—thread the skewers in advance and keep refrigerated until ready to grill for easy entertaining.

→ Should I use wooden or metal skewers?

Either works; if using wooden skewers, soak them in water for 30 minutes to prevent burning.