BBQ Pineapple Chicken Kabobs

Created By: Sophie | Preparation Time: 150 minutes | Cooking Duration: 20 minutes | Total Time: 170 minutes
Portion Size: 6 servings (6 kabobs) | Cuisine: Asian-American Fusion | Skill Level: Simple | Recipe Type: Dinner | Diet: Dairy-Free

Juicy chicken meets sweet, caramelized pineapple and colorful veggies in these BBQ Pineapple Chicken Kabobs—perfectly grilled and slathered in a sticky, smoky BBQ-teriyaki glaze. This simple yet flavor-packed dish is your new favorite way to grill.

🛒 What You’ll Need

→ Marinade
– 2/3 cup barbecue sauce
– 2/3 cup teriyaki sauce
– 3 cloves garlic, minced
– 1 tablespoon freshly grated ginger
→ Main Ingredients
– 2 pounds boneless skinless chicken breasts, cut into 2.5 cm chunks
– 2 cups fresh pineapple chunks
– 1 red bell pepper, cut into 4 cm pieces
– 1 sweet onion, cut into 4 cm pieces
– 2 tablespoons canola oil
– Kosher salt and freshly ground black pepper, to taste

🔥 Step-by-Step Directions

01 – In a medium bowl, whisk together barbecue sauce, teriyaki sauce, garlic, and ginger until well combined. Reserve 1/2 cup of the mixture and set it aside for basting later.
02 – In a large bowl or Ziploc bag, add the chicken pieces and the remaining marinade. Seal and refrigerate for at least 2 hours, ideally overnight, turning occasionally to evenly coat.
03 – Drain the chicken from the marinade and discard the used marinade.
04 – Thread the chicken, pineapple chunks, bell pepper, and onion pieces onto skewers in an alternating pattern.
05 – Lightly brush assembled skewers with canola oil and season with kosher salt and black pepper.
06 – Preheat your grill to medium heat (about 375–400°F or 190–200°C).
07 – Place the skewers on the grill and cook for 10–12 minutes, turning every 2–3 minutes to ensure even grilling, until the chicken is fully cooked through (internal temp: 165°F or 74°C).
08 – During the last 1–2 minutes of grilling, baste the skewers with the reserved BBQ-teriyaki glaze. Let it caramelize slightly before removing from the grill.

🍴 Serving Suggestions

Serve with steamed jasmine rice, grilled corn, coconut rice, or a crisp summer salad. For an added touch, drizzle with extra sauce and sprinkle with sesame seeds or chopped scallions.

💡 Helpful Notes

Soak wooden skewers in water for at least 30 minutes before grilling to prevent burning.
You can prep the marinade up to 24 hours in advance and refrigerate it until ready to use.
This recipe is also great with boneless chicken thighs for a juicier bite.

🧰 Recommended Tools

– Grill (charcoal or gas)
– Skewers (metal or soaked wooden)
– Mixing bowls
– Basting brush
– Meat thermometer

❓ Frequently Asked Questions

Can I use canned pineapple instead of fresh?
Yes, but drain it well and opt for pineapple chunks packed in juice, not syrup. Fresh pineapple caramelizes better and has a firmer texture, though.

Can I bake these kabobs instead of grilling?
Absolutely! Preheat your oven to 425°F (218°C) and place the skewers on a foil-lined baking sheet. Bake for 15–18 minutes, flipping halfway through, then broil for 2–3 minutes to char.

Can I make this recipe ahead of time?
Yes! You can marinate the chicken overnight and assemble the skewers a few hours ahead of time. Just keep them covered and refrigerated until grilling.

What veggies can I swap in?
Zucchini, mushrooms, or cherry tomatoes work great. Just keep veggie size consistent so everything cooks evenly.

Is this freezer-friendly?
You can freeze the uncooked, marinated chicken (without the pineapple and veggies) for up to 2 months. Thaw completely before assembling the skewers and grilling.

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