Description
These BBQ Pineapple Chicken Kabobs are bursting with tropical flavor! Juicy chicken chunks, caramelized pineapple, and vibrant veggies are grilled to smoky-sweet perfection with a sticky BBQ-teriyaki glaze. Perfect for summer cookouts, weeknight grilling, or easy party fare.
Ingredients
⅔ cup barbecue sauce
⅔ cup teriyaki sauce
3 cloves garlic, minced
1 tablespoon freshly grated ginger
2 pounds boneless, skinless chicken breasts, cut into 1-inch chunks
2 cups fresh pineapple chunks
1 red bell pepper, cut into 1½-inch pieces
1 sweet onion, cut into 1½-inch pieces
2 tablespoons canola oil
Kosher salt and freshly ground black pepper, to taste
Instructions
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In a medium bowl, whisk together barbecue sauce, teriyaki sauce, garlic, and ginger. Reserve ½ cup of the mixture for glazing later.
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In a large bowl or resealable bag, combine chicken chunks with the remaining marinade. Marinate in the refrigerator for at least 2 hours or up to 8 hours, turning occasionally. Drain before grilling.
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Thread chicken, pineapple chunks, bell pepper, and onion pieces onto skewers, alternating as desired.
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Brush skewers lightly with canola oil and season with salt and pepper to taste.
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Preheat grill to medium heat. Grill skewers for about 10 minutes, turning occasionally, until chicken is cooked through and reaches 165°F internally.
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During the last 1–2 minutes of grilling, brush skewers with the reserved marinade for a glossy, sticky finish.
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Serve immediately while hot, optionally with extra sauce or fresh herbs.
Notes
If using wooden skewers, soak them in water for at least 30 minutes before grilling to prevent burning.
Chicken thighs can be used for even juicier results.
These kabobs pair beautifully with coconut rice, grilled flatbread, or a crunchy slaw.
Reserve marinade should never touch raw chicken—set it aside before marinating.
- Prep Time: 15 minutes (plus marinating time)
- Cook Time: 12 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Hawaiian-Inspired / American BBQ