Description

These BBQ Pineapple Chicken Kabobs are a perfect combination of sweet, savory, and smoky flavors. Tender chicken chunks are marinated in a flavorful blend of barbecue sauce, teriyaki sauce, garlic, and ginger, then threaded onto skewers with fresh pineapple, red bell pepper, and sweet onion. Grilled to perfection and brushed with a tangy reserved sauce, these kabobs make a delicious and colorful meal perfect for summer cookouts or quick weeknight dinners.

Ingredients

Scale

Marinade

⅔ cup barbecue sauce
⅔ cup teriyaki sauce
3 cloves garlic, minced
1 tablespoon freshly grated ginger

Main Ingredients

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, to taste
Freshly ground black pepper, to taste

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Instructions

Prepare Marinade: In a medium bowl, combine the barbecue sauce, teriyaki sauce, minced garlic, and freshly grated ginger. Mix well to create a flavorful marinade. Reserve ½ cup of this marinade separately and set aside for later use during grilling.
Marinate Chicken: Place the chicken chunks into a large Ziploc bag or a sealed container. Pour the remaining marinade over the chicken, seal, and refrigerate. Allow the chicken to marinate for at least 2 hours, or overnight for maximum flavor, turning occasionally to ensure all pieces absorb the marinade evenly. When ready to cook, drain the chicken pieces.
Assemble Kabobs: Preheat your grill to medium-high heat. Thread the marinated chicken chunks alternately with pineapple chunks, red bell pepper pieces, and sweet onion pieces onto skewers. Brush each assembled skewer lightly with canola oil, then season with kosher salt and freshly ground black pepper to taste.
Grill Kabobs: Place the skewers on the preheated grill. Cook for about 10 minutes, turning occasionally to ensure even cooking. Use a food thermometer to check that the chicken has reached an internal temperature of 165°F (74°C). During the last 1-2 minutes of grilling, brush the kabobs with the reserved marinade sauce for extra flavor and caramelization.
Serve: Remove the kabobs from the grill once cooked through and sauced. Serve immediately while hot for the best taste experience. These kabobs pair wonderfully with a side of rice, fresh salad, or grilled vegetables.

Notes

Soaking wooden skewers in water for 30 minutes before grilling helps prevent them from burning.
To make this recipe gluten-free, ensure the barbecue and teriyaki sauces are certified gluten-free.
Chicken can be substituted with firm tofu or shrimp for alternative protein options.
For extra smoky flavor, add a sprinkle of smoked paprika to the marinade.
Marinating overnight enhances the flavor and tenderness of the chicken.