Save Pin
This BBQ pineapple chicken kabob recipe transforms ordinary chicken into a flavor-packed summer delight that's sure to become your go-to grilling favorite. The combination of sweet pineapple, savory barbecue sauce, and teriyaki creates irresistible caramelization on the grill, while the vegetables add both color and nutrition to this complete meal on a stick.
I first made these kabobs for a backyard gathering when we had unexpected guests, and they've become my signature summer dish. Even my picky nephew asks for "those chicken sticks with the sweet chunks" whenever he visits!
Ingredients
- Barbecue sauce provides smoky sweet depth and helps create that perfect glaze
- Teriyaki sauce brings umami richness and beautiful caramelization
- Fresh garlic cloves add essential aromatic punch far superior to powdered versions
- Fresh ginger root provides zingy brightness that balances the sweet sauces
- Boneless skinless chicken breasts stay juicy thanks to the marinade
- Fresh pineapple chunks caramelize beautifully and infuse the chicken with sweetness
- Red bell pepper adds vibrant color and sweet crunch
- Sweet onion mellows and sweetens as it grills becoming part of the sauce
- Canola oil helps prevent sticking and promotes even browning
- Kosher salt enhances all flavors without tasting "salty"
- Freshly ground black pepper adds subtle heat and complexity
Step-by-Step Instructions
- Create the Marinade
- Whisk together barbecue sauce, teriyaki sauce, minced garlic and freshly grated ginger in a medium bowl until completely incorporated. The marinade should look glossy and smell incredibly aromatic with layers of sweet, savory and spicy notes. Important step Reserve about half a cup of this mixture in a separate container for basting later this prevents cross-contamination.
- Marinate the Chicken
- Place chicken chunks in a ziplock bag or bowl and pour the remaining marinade over them, ensuring each piece is fully coated. Seal tightly and refrigerate for at least 2 hours, though overnight marination will yield the most tender, flavorful results. Turn the bag occasionally to ensure even marinade distribution. When ready to cook, drain the chicken thoroughly, discarding the used marinade.
- Assemble the Kabobs
- Alternate threading chicken, pineapple chunks, bell pepper pieces and onion onto skewers, leaving small spaces between items to ensure even cooking. If using wooden skewers, remember to soak them in water for 30 minutes beforehand to prevent burning. Brush the assembled kabobs lightly with canola oil and season with salt and pepper to enhance the flavors.
- Grill to Perfection
- Preheat your grill to medium heat around 350°F. Place kabobs on the grill with space between them to allow for even heating. Cook for approximately 10 minutes, turning every 2-3 minutes to ensure all sides cook evenly. The chicken should reach an internal temperature of 165°F and show nice grill marks. In the final minutes, brush with the reserved sauce mixture allowing it to caramelize slightly without burning.
Save Pin
The fresh pineapple is truly non-negotiable in this recipe. I once tried using canned pineapple in a pinch, and while the kabobs were still good, they lacked that intense caramelization and bright flavor that only fresh pineapple delivers. My daughter actually noticed immediately and asked what was different!
Indoor Cooking Option
No grill? No problem! These kabobs adapt beautifully to indoor cooking methods. Preheat your oven to 425°F and place the assembled kabobs on a foil-lined baking sheet. Bake for approximately 15-18 minutes, turning halfway through cooking time. Finish under the broiler for 2-3 minutes to achieve that lovely caramelization that mimics grilling. You'll still want to brush with the reserved sauce in the final minutes of cooking.
Make It Your Own
This recipe serves as a perfect foundation for customization based on your preferences or what's available in your kitchen. Try swapping chicken for firm tofu or shrimp (reducing cook time for shrimp to about 5-6 minutes total). The vegetable components are equally flexible add mushrooms, zucchini chunks, or cherry tomatoes. For a spicier version, add a tablespoon of sriracha or chili garlic sauce to the marinade. The core technique remains the same regardless of your modifications.
Serving Suggestions
These colorful kabobs create a stunning presentation served over a bed of coconut rice or alongside a simple green salad. For a complete Hawaiian-inspired feast, pair them with macaroni salad and grilled corn on the cob. If serving at a party, consider removing the food from the skewers and arranging on a large platter with small picks for easy self-service. A sprinkle of sliced green onions or sesame seeds adds a beautiful finishing touch.
Food Safety Tips
When working with chicken marinade, always discard the portion that has touched raw meat. The reserved half cup of sauce is crucial for safe basting. Additionally, use separate cutting boards for chicken and vegetables to avoid cross-contamination. When checking for doneness, an instant-read meat thermometer is your best friend chicken should register 165°F in the thickest pieces. Finally, don't leave cooked kabobs at room temperature for more than two hours before refrigerating leftovers.
Save Pin
Commonly Asked Questions
- → How long should I marinate the chicken for best flavor?
For best flavor, marinate the chicken for at least 2 hours. You can marinate for up to 8 hours or overnight, turning the bag occasionally to ensure even distribution of the marinade. Avoid marinating longer than 8 hours as the acid in the sauces can break down the proteins too much and affect texture.
- → Can I use canned pineapple instead of fresh?
Yes, you can use canned pineapple chunks if fresh isn't available. Just be sure to drain them well before threading onto skewers. Fresh pineapple provides the best flavor and texture, but canned is a convenient alternative that still works well with the BBQ-teriyaki flavors.
- → What's the best way to prevent the chicken from drying out?
To prevent the chicken from drying out, ensure you don't overcook it. Grill until the internal temperature reaches 165°F (about 10 minutes). The marinade helps keep the meat juicy, and brushing with reserved sauce at the end adds moisture. Also, cutting the chicken into even-sized chunks ensures uniform cooking.
- → Can I cook these kabobs in the oven instead of on a grill?
Absolutely! To cook in the oven, place the skewers on a baking sheet lined with foil and bake at 425°F for 15-20 minutes, turning halfway through, until chicken reaches 165°F internally. Brush with the reserved sauce during the last few minutes of cooking for that sticky glaze finish.
- → What sides pair well with these kabobs?
These kabobs pair wonderfully with coconut rice, a simple green salad, grilled corn on the cob, or Hawaiian-style macaroni salad. For a complete tropical-themed meal, serve with a side of coleslaw dressed with a lime vinaigrette or some quick pickled vegetables for contrast to the sweet glaze.
- → Can I use different vegetables for the kabobs?
Yes, you can customize the vegetables based on preference or what's in season. Zucchini, yellow squash, mushrooms, and cherry tomatoes all work well. Just keep in mind that different vegetables have varying cooking times, so try to group vegetables with similar cooking times together on skewers.