Irresistible BBQ Pineapple Chicken Kabobs: Your New Grilling Favorite!

Get ready for a burst of sunshine and smoky goodness! These BBQ Pineapple Chicken Kabobs are the ultimate summer grilling delight. We’re talking tender, juicy chicken drenched in a lip-smackingly good, sticky-sweet marinade, grilled to perfection alongside sweet pineapple chunks, crisp bell peppers, and savory onion. It’s an explosion of flavor in every bite!

Featured Fan Favorite: “These were outstanding! My husband and I loved these kabobs. The marinade is so easy yet so delicious!! Fantastic recipe as usual. I have tried a lot of your recipes and they all have been darn delicious for sure! Thank you!” – Anna

Why You’ll Love This Recipe

These aren’t just any chicken kabobs. Here’s why they’re about to become a regular in your grilling rotation:

• Flavor Explosion: The simple marinade combines tangy BBQ, savory teriyaki, pungent garlic, and spicy ginger for a sweet-and-savory coating that caramelizes beautifully on the grill.
• Perfectly Tender Chicken: Marinating infuses the chicken with incredible flavor and helps keep it moist and tender during grilling.
• Sweet & Savory Combo: The sweet burst of grilled pineapple is the perfect counterpoint to the savory chicken and smoky marinade.
• Vibrant & Fun: Threading colorful ingredients onto skewers is not only easy but makes for a visually appealing dish that’s fun to eat!
• Great for Grilling Season: Ideal for backyard BBQs, potlucks, or just a delicious weeknight dinner on the grill.
• Simple Ingredients: Made with common pantry staples and fresh produce you can easily find.

Ingredients

Ready to fire up the grill? Here’s what you’ll need to make these incredible kabobs:

• ⅔ cup barbecue sauce (your favorite kind!)
• 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 1 ½-inch pieces
• 1 sweet onion, cut into 1 ½-inch pieces
• 2 tablespoons canola oil (or other high-heat oil like vegetable or grapeseed)
• Kosher salt and freshly ground black pepper, to taste
• Wooden or metal skewers

(Quick Note: If using wooden skewers, remember to soak them! See Pro Tips below.)

Step-by-Step Instructions

Follow these simple steps to grilled perfection:

1. Make the Marinade: In a medium bowl, whisk together the barbecue sauce, teriyaki sauce, minced garlic, and grated ginger until well combined.
2. Reserve Marinade: Pour ½ cup of the marinade mixture into a separate small bowl and set it aside. This will be used later for brushing the kabobs.
3. Marinate the Chicken: Place the chicken chunks in a gallon-sized resealable bag or a large bowl. Pour the remaining marinade over the chicken, ensuring all pieces are coated. Seal the bag (or cover the bowl) and refrigerate for at least 2 hours, and up to 8 hours. Do not marinate longer than 8 hours, especially with fresh pineapple included later! (See “You Must Know” section below). Turn the bag occasionally to redistribute the marinade.
4. Drain and Prep Skewers: Once marinated, remove the chicken from the refrigerator. Drain the chicken well, discarding the used marinade. Pat the chicken pieces dry slightly with paper towels.
5. Thread the Kabobs: Carefully thread the marinated chicken chunks, pineapple chunks, red bell pepper pieces, and onion pieces onto your prepared skewers, alternating the ingredients for even cooking and visual appeal. Don’t pack them too tightly.
6. Season & Oil: Brush the assembled kabobs lightly with canola oil. Season them all over with kosher salt and freshly ground black pepper, to taste.
7. Preheat Grill: Preheat your grill to medium heat. Ensure the grill grates are clean and oiled to prevent sticking.
8. Grill the Kabobs: Place the skewers on the preheated grill. Cook for about 10 minutes total, turning occasionally, until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
9. Brush with Reserved Sauce: During the last 1-2 minutes of grilling, brush the kabobs generously with the reserved ½ cup of fresh marinade. This adds an extra layer of sticky, caramelized flavor.
10. Rest and Serve: Remove the kabobs from the grill and let them rest for a few minutes before serving immediately. Enjoy!

You Must Know

Heads up on a few important details for the best results:

• Pineapple & Marinating Time: Fresh pineapple contains an enzyme called bromelain. This enzyme can break down protein fibers. While great for tenderizing (especially tougher cuts), marinating too long with fresh pineapple chunks mixed in the marinade can turn the chicken mushy. This is why we marinate the chicken separately and only thread the pineapple on just before grilling. The chicken marinade itself doesn’t contain pineapple, allowing for a longer soak time.
• Soak Wooden Skewers: If using wooden skewers, soak them in water for at least 30 minutes before threading. This prevents them from catching fire on the grill.
• Uniform Cuts: Cut all your ingredients (chicken, pineapple, veggies) into roughly the same size pieces (around 1-1 ½ inches). This ensures everything cooks at the same rate.
• Don’t Crowd the Grill: Give your skewers some space on the grill for even cooking and browning. Cook in batches if necessary.

Make Ahead and Storage

• Make Ahead: You can make the marinade up to 2-3 days in advance. Cut the chicken and marinate it for the recommended 2-8 hours. Chop the veggies and pineapple a few hours ahead and store them separately in airtight containers in the fridge. Thread the skewers just before grilling.
• Storage: Store leftover cooked kabobs in an airtight container in the refrigerator for 3-4 days.
• Reheating: Gently reheat cooked kabobs in the oven at 350°F (175°C) for 10-15 minutes, or carefully on the grill over low heat until warmed through. Be careful not to dry out the chicken.

Seasonal Variations

Get creative with your kabobs based on what’s in season or what you have on hand!

• Veggies: Swap or add other grill-friendly vegetables like zucchini, cherry tomatoes, mushrooms, or even cherry tomatoes.
• Fruit: Try mango chunks for a different tropical twist (though mango doesn’t have the same enzyme issue as pineapple, it still adds sweetness).
• Protein: This marinade also works well with pork tenderloin chunks or large shrimp (adjust cooking time accordingly – shrimp cook much faster!). Note that shrimp and pork might not need as long of a marinating time as chicken breast.

Serving Suggestions

These flavorful kabobs pair beautifully with a variety of sides:

• Steamed white or brown rice
• Coconut rice
• Grilled corn on the cob
• Fresh green salad with a light vinaigrette
• Coleslaw or potato salad
• Or, as suggested in the original post, with an ice-cold margarita!

No-Bake Alternative

No grill? No problem! You can cook these kabobs indoors:

• Oven Broiling: Preheat your oven broiler. Arrange kabobs on a foil-lined baking sheet. Broil 6-8 inches from the heat source for 8-12 minutes, turning occasionally, until chicken is cooked through and slightly caramelized. Brush with reserved sauce during the last minute.
• Oven Baking: Preheat oven to 400°F (200°C). Arrange kabobs on a foil-lined baking sheet. Bake for 20-25 minutes, flipping halfway through, until chicken is cooked through. Brush with reserved sauce towards the end.
• Grill Pan: Heat a grill pan over medium-high heat. Add a little oil. Cook kabobs for about 10-15 minutes, turning occasionally, until cooked through. Brush with reserved sauce at the end.

(Note: Indoor methods might not give you the same smoky char as grilling, but they will still be delicious!)

Pro Tips

Elevate your kabob game with these extra tips:

• Double Skewer Trick: Use two parallel skewers for each kabob. This makes them much easier to turn on the grill without the ingredients spinning around.
• Don’t Over-Marinate: Stick to the 2-8 hour window for the chicken marinade (without pineapple) to get maximum flavor without compromising texture.
• High Heat Sear, Then Medium: You can start the kabobs over slightly higher heat for a nice sear, then move them to medium heat to finish cooking through without burning the sauce.
• Check Internal Temperature: Always use a meat thermometer to ensure the thickest part of the chicken reaches 165°F (74°C) for food safety.
• Resting is Key: Letting the cooked kabobs rest for a few minutes allows the juices to redistribute, resulting in more tender chicken.

Frequently Asked Questions

• Can I use canned pineapple? Yes, you can use canned pineapple chunks. Drain them well before threading onto the skewers. Canned pineapple is often softer when grilled than fresh.
• Can I use chicken thighs? Absolutely! Chicken thighs are very forgiving and stay incredibly moist on the grill. Cut them into 1-inch chunks and marinate as directed. Cooking time might be slightly different, so cook until they reach an internal temperature of 165°F (74°C).
• How do I prevent the kabobs from sticking to the grill? Make sure your grill grates are clean and well-oiled before placing the skewers on them. You can use a paper towel dipped in oil and held with tongs to wipe down the hot grates.
• Why do I reserve some marinade? The marinade that the raw chicken sits in contains bacteria from the raw meat. It’s not safe to use as a finishing sauce. Reserving fresh marinade ensures you have a safe, flavorful sauce to brush on the cooked kabobs for that final sticky glaze.
• How long should I soak wooden skewers? At least 30 minutes, but up to several hours is fine.

---

Enjoy these incredibly delicious BBQ Pineapple Chicken Kabobs! They’re sure to be a hit at your next cookout. Let me know in the comments below how yours turn out!

Print