Get ready for a flavor explosion with these BBQ Pineapple Chicken Kabobs! This recipe features tender chicken marinated in a sweet and savory garlicky-bbq-teriyaki sauce, interspersed with juicy fresh pineapple, crisp bell peppers, and sweet onions, all grilled to perfection. They are the ultimate crowd-pleaser for any summer gathering or weeknight dinner.
Why You Will Love This Recipe
These BBQ Pineapple Chicken Kabobs are incredibly easy to make and deliver an explosion of taste and texture. The combination of sweet pineapple, savory chicken, and a tangy BBQ-teriyaki marinade creates a perfectly balanced flavor profile. They are visually appealing, fun to eat, and guaranteed to be a hit with both kids and adults. Plus, they’re a fantastic way to enjoy the flavors of summer, whether you’re at a backyard barbecue or having a simple weeknight meal.
Ingredients
- 2/3 cup barbecue sauce
- 2/3 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 1 1/2-inch pieces
- 1 sweet onion, cut into 1 1/2-inch pieces
- 2 tablespoons canola oil
- Kosher salt and freshly ground black pepper, to taste
Step-by-Step Instructions
- In a medium bowl, combine the barbecue sauce, teriyaki sauce, minced garlic, and grated ginger. Whisk until well combined.
- Reserve 1/2 cup of the sauce mixture for basting later.
- In a gallon-size Ziploc bag or a large bowl, add the chicken chunks and the remaining barbecue sauce mixture.
- Marinate the chicken for at least 2 hours, or preferably overnight, up to 8 hours. Ensure you turn the bag occasionally to coat the chicken evenly.
- If using wooden skewers, soak them in water for at least 30 minutes to prevent burning on the grill.
- Drain the chicken from the marinade.
- Thread the marinated chicken chunks onto the skewers, alternating with fresh pineapple chunks, red bell pepper pieces, and sweet onion pieces.
- Brush the assembled skewers lightly with canola oil.
- Season the skewers with kosher salt and freshly ground black pepper to your taste.
- Preheat your grill to medium heat.
- Place the skewers on the preheated grill. Cook, turning occasionally, until the chicken is completely cooked through and reaches an internal temperature of 165 degrees F (about 10 minutes).
- During the last 1-2 minutes of cooking, brush the skewers generously with the reserved barbecue sauce mixture.
- Remove the skewers from the grill and serve immediately.
Expert Tips / Pro Tips
- Soak Your Skewers: If using wooden skewers, soaking them in water for at least 30 minutes before threading the ingredients will prevent them from burning on the grill.
- Don’t Overcrowd the Skewers: Leave a little space between the chicken and vegetables on each skewer to ensure even cooking.
- Marinate for Flavor: While 2 hours is the minimum, marinating overnight allows the flavors to penetrate the chicken more deeply, resulting in a more delicious kabob.
- Uniform Cuts: Try to cut your chicken, pineapple, and vegetables into roughly uniform sizes. This helps them cook at the same rate.
- Check for Doneness: Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F for food safety.
- Grill Marks are Good: Don’t be afraid to let the skewers get nice grill marks for added flavor and visual appeal.
Variations & Substitutions
- Different Proteins: Swap chicken for pork tenderloin, shrimp, or firm tofu for a vegetarian option. Adjust cooking times accordingly.
- Vegetable Choices: Feel free to add or substitute other vegetables like zucchini, cherry tomatoes, red onion, or mushrooms.
- Spice It Up: Add a pinch of red pepper flakes or a dash of your favorite hot sauce to the marinade for a spicier kick.
- Gluten-Free Option: Ensure your barbecue sauce and teriyaki sauce are gluten-free.
- Citrus Twist: Add a splash of lime juice to the marinade for an extra layer of brightness.
Serving Suggestions
These BBQ Pineapple Chicken Kabobs are incredibly versatile and pair well with a variety of side dishes. Serve them alongside a fresh green salad, coleslaw, or potato salad for a classic summer meal. They are also delicious with grilled corn on the cob, rice pilaf, or quinoa. For a more substantial meal, consider serving them with a side of baked beans or macaroni and cheese.
Storage, Freezing & Reheating
Storage: Leftover cooked kabobs can be stored in an airtight container in the refrigerator for up to 3-4 days. Store any leftover reserved sauce separately.
Freezing: While cooked kabobs can be frozen, the texture of the pineapple and vegetables might change upon thawing. If you wish to freeze them, cool completely, wrap tightly in plastic wrap and then in aluminum foil or place in a freezer-safe container. They can be frozen for up to 2-3 months.
Reheating: Reheat gently on the grill, in the oven at a low temperature (around 300°F or 150°C), or in a skillet until heated through. Be careful not to overcook, as the chicken can dry out.
Nutrition Information
| Nutrient | Amount |
|---|---|
| Calories | Approx. 350-450 per serving (will vary based on exact ingredients and portion size) |
| Protein | Approx. 30-35g |
| Fat | Approx. 15-20g |
| Carbohydrates | Approx. 25-35g |
| Sugar | Approx. 15-20g |
| Sodium | Will vary based on BBQ and Teriyaki sauce used |
Please note that this is an estimated nutritional breakdown and can vary based on the specific brands and quantities of ingredients used.
FAQ
Can I make these kabobs ahead of time?
Yes, you can marinate the chicken and prepare the skewers a few hours in advance. Store them covered in the refrigerator until you are ready to grill.
What kind of barbecue sauce is best for this recipe?
A good quality, slightly sweet or smoky barbecue sauce works best. You can also use your favorite homemade barbecue sauce. The teriyaki sauce adds a salty-sweet umami flavor that complements the BBQ sauce well.
Can I use chicken thighs instead of chicken breasts?
Absolutely! Chicken thighs are more forgiving and tend to stay moister. Ensure they are cut into similar-sized chunks and adjust grilling time as needed.
How do I prevent the pineapple from burning on the grill?
Pineapple can caramelize quickly. Keep an eye on the skewers and turn them frequently. If the pineapple is browning too fast, you can place the skewers on a cooler part of the grill or tent them loosely with foil.
What if I don’t have a grill?
You can cook these kabobs indoors using a grill pan on the stovetop or by baking them in the oven. For baking, arrange skewers on a baking sheet lined with parchment paper and bake at 400°F (200°C) for about 20-25 minutes, turning halfway through, until the chicken is cooked through.
BBQ Pineapple Chicken Kabobs
Ingredients
Method
- In a medium bowl, combine barbecue sauce, teriyaki sauce, garlic and ginger. Reserve 1/2 cup of this mixture and set aside for basting.
- In a gallon size Ziploc bag or large bowl, combine the remaining barbecue sauce mixture and the chicken chunks. Marinate for at least 2 hours, or preferably overnight (up to 8 hours), turning the bag occasionally.
- Drain the chicken from the marinade. Thread the marinated chicken, pineapple chunks, red bell pepper pieces, and sweet onion pieces onto skewers, alternating the ingredients.
- Brush the assembled skewers lightly with canola oil and season with kosher salt and freshly ground black pepper to taste.
- Preheat your grill to medium heat. Place the skewers on the preheated grill.
- Cook the skewers, turning occasionally, until the chicken is completely cooked through and reaches an internal temperature of 165 degrees F (about 10-12 minutes).
- During the last 1-2 minutes of cooking, brush the skewers generously with the reserved barbecue sauce mixture. Continue to cook until the sauce is slightly caramelized and sticky.
- Remove the skewers from the grill and serve immediately.