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This BBQ pineapple chicken kabob recipe has become my summer grilling tradition, combining the perfect balance of sweet, tangy, and savory flavors that keep everyone coming back for seconds.
I first made these kabobs for a backyard graduation party, and they disappeared faster than anything else on the buffet. Now they're requested at every summer gathering I host.
Ingredients
- Barbecue sauce: creates that classic sticky sweet base everyone loves
- Teriyaki sauce: adds umami depth and helps tenderize the chicken
- Fresh garlic and ginger: provide aromatic punch that elevates the marinade
- Boneless skinless chicken breasts: stay juicy when cut into even chunks
- Fresh pineapple chunks: caramelize beautifully and balance the savory elements
- Red bell pepper: adds vibrant color and slight sweetness when grilled
- Sweet onion: becomes deliciously tender with charred edges on the grill
- Canola oil: prevents sticking and promotes even browning
- Salt and pepper: are essential for bringing all flavors into balance
Step-by-Step Instructions
- Create the marinade:
- Combine barbecue sauce, teriyaki sauce, minced garlic, and freshly grated ginger in a medium bowl. The mixture should be smooth and well incorporated. Reserve 1/2 cup for basting later this keeps your food safe from cross contamination.
- Marinate the chicken:
- Place chicken chunks in a large ziplock bag or bowl and pour the remaining marinade over them. Seal or cover and refrigerate for at least 2 hours, though overnight is best for maximum flavor absorption. Turn occasionally to ensure even coverage. The longer marinade time allows the acids to tenderize the meat properly.
- Prepare the skewers:
- Drain the marinated chicken completely. Alternate threading chicken, pineapple chunks, bell pepper and onion pieces onto skewers, leaving small spaces between each piece to ensure even cooking. Brush assembled skewers with canola oil and season with salt and pepper.
- Grill to perfection:
- Preheat your grill to medium heat. Place skewers on the grill and cook for approximately 10 minutes, turning every few minutes to ensure all sides cook evenly. Use a meat thermometer to confirm chicken reaches 165°F internally for food safety.
- Apply the finishing touch:
- Brush skewers with the reserved marinade mixture during the final 1 2 minutes of cooking. This creates a delicious caramelized glaze without burning the sugars in the sauce.
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The fresh ginger in this recipe completely transforms the flavor profile. I once made these without it when I ran out, and while still good, they lacked that special zip that makes everyone ask for the recipe. Now I keep ginger in my freezer at all times just for these kabobs.
Make Ahead Tips
These kabobs can be fully prepped up to a day in advance. Thread all ingredients onto skewers, store covered in the refrigerator, and simply grill when ready to serve. Just remember to bring them to room temperature for about 20 minutes before grilling for more even cooking.
Clever Substitutions
If fresh pineapple is unavailable, canned chunks will work but drain them thoroughly and pat dry before threading. For a spicier version, add red pepper flakes to your marinade or substitute the sweet bell pepper with poblano peppers. Turkey breast can replace chicken for a leaner option with similar cooking times.
Serving Suggestions
These kabobs pair perfectly with coconut rice, which soaks up the delicious sauce drippings. For a complete feast, serve alongside a crisp Asian slaw with rice vinegar dressing. To make this a showstopping presentation, serve the kabobs standing upright in a half pineapple that has been hollowed out.
Storage and Reheating
Leftover kabobs will keep in an airtight container in the refrigerator for up to 3 days. For best results when reheating, remove the ingredients from the skewers and warm in a skillet with a splash of water to retain moisture. The flavors actually develop further overnight, making these excellent for planned leftovers.
Frequently Asked Questions
- → Can I use canned pineapple instead of fresh?
Yes, canned pineapple can be used if fresh is not available. Ensure it is well-drained before adding to skewers.
- → How long should I marinate the chicken?
For best flavor, marinate the chicken for at least 2 hours and up to 8 hours in the refrigerator.
- → Can I use wooden skewers?
Yes, but soak wooden skewers in water for at least 30 minutes to prevent burning on the grill.
- → What other vegetables work well with this dish?
Other vegetables like zucchini, cherry tomatoes, or mushrooms can be great additions to the skewers.
- → What’s the best substitute for teriyaki sauce?
You can use soy sauce with a bit of honey or brown sugar as a substitute for teriyaki sauce.