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My favorite way to fire up the grill in summer is with these BBQ Pineapple Chicken Kabobs. Each skewer has juicy chicken, charred bits, sweet pineapple, crispy onion, and crunchy bell pepper. Everything is dunked in a sticky sweet teriyaki BBQ glaze that hangs on every piece. If you want backyard party vibes with zero headaches, this is your answer. Folks go wild for them.
Irresistible Ingredients
- Kosher salt and cracked black pepper: finish for the perfect hit of seasoning, fresh definitely pops more
- Canola oil: helps kabobs lift easily off the grill and gives a golden edge, pick a neutral good quality oil
- Sweet onion: brings mellow flavor, grab one that's heavy and firm—skip if you see soft spots
- Red bell pepper: for juicy crunch and color, shiny and taut is best
- Pineapple: juicy and zingy, only go for fresh chunks—canned just doesn't compare
- Chicken breasts: boneless, skinless, and nice and pink—skip anything rubbery
- Ginger: grate it fresh for a zippy aroma, powdered just won’t cut it
- Garlic: always use fresh—it makes a punchy difference, skip the jarred stuff
- Teriyaki sauce: adds rich umami and a touch of sweetness, aim for a not too sugary bottle
- Barbecue sauce: thick and sticky is the goal—go for that smoky sweet flavor that sticks on
Step by Step Directions
- Glaze and Finish:
- When you’re close to done, brush the kabobs with the sauce you saved. Let them sizzle two minutes so that glaze turns sticky and glossy.
- Grill the Kabobs:
- Set them straight over the flame. Cook for about ten minutes, flipping every couple of minutes so everything cooks through and browns up. Chicken should be fully white inside and hit 165 on your thermometer.
- Preheat the Grill:
- Get your grill piping hot—medium heat works. You want real sear marks, not steam, so let it preheat completely.
- Season and Oil:
- Brush all the kabobs with oil for shine. Sprinkle salt and pepper on every side so every bite tastes great and the outsides caramelize.
- Assemble Skewers:
- Stick chicken, pineapple, onion, and bell pepper onto your skewers in a rotating order for color. If your skewers are wooden, soak them about half an hour first so they don’t try to catch fire.
- Marinate the Chicken:
- Whisk together ginger, garlic, teriyaki sauce, and BBQ sauce in a bowl. Coat chicken chunks with half of it (cover the rest and refrigerate for later). Let the chicken relax in the fridge for two to eight hours so it gets crazy tasty and soft.
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That burst of pineapple always brings back memories of grilling with my sister—she swears nothing beats it hot off the flames. My family fights over every caramelized pineapple chunk. That sweet, tart pop just can’t be topped.
Keep 'Em Fresh
After the kabobs cool down, pop them into an airtight container and stash in the fridge. Try to finish them in two days for best flavor. Or pull the meat and veggies off the sticks and toss into a wrap or salad for simple lunch leftovers.
Swap These If Needed
Like dark meat? Chicken thighs work really well because they’re extra juicy. Want it sweeter? Use yellow or orange peppers instead of red. No sweet onions lying around? Yellow onions do the trick. If you’re all out of pineapple, mango is an awesome backup for those tropical vibes.
Serving Up Ideas
Hand them out right from the grill and sprinkle on fresh green onions. They’re really good with some white rice or a crunchy green salad too. Or throw in corn on the cob or a chilled pasta salad—super simple sides that work great.
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Where It Came From
Grilled kabobs kicked off in Middle Eastern and Mediterranean cooking ages ago. These days, tossing on pineapple with BBQ sauce is totally American backyard, with a sunny Hawaiian twist from the fruit.
Common Questions
- → How long do I need to let the chicken soak in marinade?
Let the chicken marinate for a minimum of 2 hours, but if you can, stick it in the fridge for up to 8 hours for maximum flavor.
- → Is canned pineapple ok to use here?
Go for fresh pineapple if you can for the right bite and taste, but canned will do. Just make sure to drain it so your skewers don’t get soggy.
- → Which vegetables taste best on the skewers?
Sweet onion with red bell pepper brings color and a nice balance, but you can totally swap in mushrooms or zucchini for something different.
- → How will I know if the chicken is cooked all the way?
Once your chicken hits 165°F inside and the juices run clear, you’re good. Double check with a meat thermometer if you have one.
- → What’s good to eat with these kabobs?
Serve ‘em up with rice, grilled corn, or toss together a fresh salad for something light to go with all those smoky sweet flavors.