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These BBQ pineapple chicken kabobs became my go-to for summer cookouts because they hit that sweet spot of quick prep and crowd-pleasing flavor. Each juicy bite brings together smoky chicken and caramelized pineapple along with bits of tender veggies that soak up both sauce and char. It is the kind of dish where people always ask for seconds.
The first time I made these kabobs was for a backyard birthday party. Everyone ended up clustered around the grill—no one could resist the smell or the incredible stickiness of those pineapple juices as they caramelized.
Ingredients
- Barbecue sauce: provides a smoky base and gives each kabob a mouthwatering glaze Choose a sauce that is not too sweet
- Teriyaki sauce: adds depth and umami go for a slightly thicker style if you have it
- Fresh garlic: brings punch and brightness use cloves instead of pre-minced for best results
- Freshly grated ginger: adds gentle heat and an uplifting flavor make sure it is fresh for true aroma
- Boneless skinless chicken breasts: keep things lean and absorb the marinade beautifully trim any excess fat
- Fresh pineapple chunks: give sweet juiciness always pick a pineapple that smells fragrant at the base
- Red bell pepper: offers a pop of color and faint sweetness choose one that feels firm and heavy
- Sweet onion: adds subtle crunch and flavor look for a large onion with tight outer skins
- Canola oil: keeps the kabobs from sticking to the grill you can swap for avocado oil
- Kosher salt: lifts all the flavors use salt flakes for easier seasoning
- Freshly ground black pepper: offers a gentle bite grind just before using for best flavor
Step-by-Step Instructions
- Marinate the Chicken:
- Combine barbecue sauce, teriyaki sauce, freshly minced garlic, and grated ginger in a medium bowl. Whisk together until blended and aromatic. Pour most of the sauce mixture over the chicken chunks in a bag or bowl, making sure every piece is coated. Save about half a cup for glazing later. Seal and refrigerate for at least two hours and up to eight hours. Flip the bag every so often for even marination
- Prepare the Skewers:
- Remove the chicken from the marinade letting excess drip away. Thread chunks of chicken, pineapple, bell pepper, and onion onto skewers alternating for color and flavor in every bite. Brush with a light layer of canola oil then sprinkle lightly with kosher salt and pepper for seasoning
- Fire Up the Grill:
- Preheat your grill to medium heat. Make sure the grates are clean and lightly oiled to prevent sticking
- Grill the Kabobs:
- Place the skewers on the grill and cook for about ten minutes turning every couple of minutes so they get golden and evenly charred on all sides. Check that the chicken has reached an internal temperature of one hundred sixty five degrees for perfect doneness
- Add Extra Sauce:
- Brush the cooked kabobs with the reserved barbecue teriyaki sauce mix. Let the glaze sizzle for another one to two minutes for that final sticky finish
- Serve:
- Transfer to a platter and serve hot with any extra sauce or grilled veggies on the side
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The pineapple is my secret to ultra tender chicken and golden caramelization. My kids love helping thread the kabobs making dinner a family event that always ends in sticky fingers and happy faces.
Storage Tips
Let the kabobs cool completely before removing from the skewers. Store in an airtight container in the fridge for up to three days. For the best flavor and texture, reheat under a broiler or in a hot skillet instead of the microwave.
Ingredient Substitutions
Swap out the chicken breasts for chicken thighs if you like darker, juicier meat. You can use bottled teriyaki sauce or make your own with soy sauce, honey, and ginger. Try swapping in zucchini or mushrooms for the bell pepper or onion if that is what you have.
Serving Suggestions
These kabobs pair perfectly with steamed white rice, a crisp slaw or grilled corn on the cob. For a tropical vibe, sprinkle on some chopped cilantro or a bit of toasted coconut before serving. I love piling the kabobs in a big platter with lime wedges.
Cultural Context
Skewered meats have a place at outdoor gatherings across many cultures. In Hawaii, grilled pineapple is a classic barbecue flavor while teriyaki sauce connects back to Japanese-American cuisine. This mashup celebrates that sweet sticky style you find at backyard luaus and summer picnics.
Frequently Asked Questions
- → What’s the best way to ensure chicken is tender in kabobs?
Marinating the chicken for several hours breaks down fibers, keeping it juicy and flavorful after grilling.
- → Can I substitute fresh pineapple with canned?
Fresh pineapple is recommended for the sweetest flavor and best texture, but canned chunks can be used if drained well.
- → How do I prevent kabobs from sticking to the grill?
Brush the skewers with oil before grilling and preheat well to help prevent sticking and ensure even browning.
- → What vegetables pair well with these kabobs?
Bell peppers and onions are classic choices; zucchini, mushrooms, or cherry tomatoes also work well for variety.
- → How can I tell when the chicken is fully cooked?
Use a meat thermometer; chicken should reach an internal temperature of 165°F for safe and juicy results.
- → Can these kabobs be prepared in advance?
Yes, you can marinate and skewer ingredients ahead of time, then grill just before serving for best flavor and texture.