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This juicy BBQ pineapple chicken kabob recipe elevates ordinary grilled chicken with tropical sweetness and a tangy homemade glaze. The combination of barbecue and teriyaki creates an irresistible flavor profile that caramelizes beautifully on the grill, while fresh pineapple adds the perfect balance of sweetness.
I first made these kabobs for a backyard graduation party, and they disappeared faster than anything else on the buffet. Now they're requested at every summer gathering we host, and I've perfected the marinade over dozens of cookouts.
Ingredients
- Boneless skinless chicken breasts: The lean protein takes on marinade beautifully. Look for plump, evenly sized pieces for consistent cooking.
- Fresh pineapple chunks: Provides natural sweetness and tenderizes the chicken. Choose a ripe pineapple with a fragrant smell at the stem end.
- Red bell pepper: Adds vibrant color and sweet crunch. Select peppers that feel heavy for their size with glossy, smooth skin.
- Sweet onion: Creates depth of flavor as it caramelizes. Vidalia or Maui varieties work exceptionally well here.
- Barbecue sauce: Forms the base of the marinade. Choose a high quality sauce without high fructose corn syrup.
- Teriyaki sauce: Brings umami and slight sweetness. Traditional varieties with ginger notes complement the dish perfectly.
- Fresh garlic and ginger: Essential aromatics that elevate the marinade. Always use freshly minced rather than pre-packaged options.
- Canola oil: Helps prevent sticking on the grill. Its neutral flavor won't compete with the marinade.
How To Make BBQ Pineapple Chicken Kabobs
- Prepare the marinade:
- Whisk together barbecue sauce, teriyaki sauce, minced garlic, and freshly grated ginger until completely combined. The mixture should be smooth and glossy. Reserve half a cup for basting during grilling to prevent cross contamination.
- Marinate the chicken:
- Place chicken chunks in a sealed container or zip top bag with the marinade. Ensure each piece is fully coated by gently massaging the bag. Refrigerate for at least 2 hours, though 6 hours yields the best flavor penetration. Turn occasionally to ensure even distribution.
- Assemble the skewers:
- If using wooden skewers, soak in water for 30 minutes first to prevent burning. Alternate threading chicken, pineapple, bell pepper, and onion pieces, leaving small gaps between items to ensure even cooking. Aim for 4 to 5 pieces of chicken per skewer.
- Prepare for grilling:
- Brush assembled skewers lightly with canola oil to prevent sticking. Season with a pinch of salt and pepper. This final seasoning layer enhances the natural flavors of the vegetables and pineapple.
- Grill with precision:
- Maintain medium heat around 350°F for perfect caramelization without burning. Place skewers perpendicular to grates to prevent falling through. Turn every 2 to 3 minutes until chicken reaches 165°F internally, approximately 10 minutes total.
- Apply the glaze:
- During the final minutes of cooking, brush reserved sauce mixture over the skewers. This creates a shiny, flavorful finish as the sugars in the sauce caramelize. Watch carefully to prevent burning as the sugars can blacken quickly.
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The fresh ginger in this recipe completely transforms the flavor profile. I discovered this by accident when I ran out of powdered ginger and had to substitute fresh. The bright, zingy notes made such a difference that I've never gone back to using dried. My daughter who normally avoids anything with visible onions now picks them off these skewers first.
Make Ahead Options
These kabobs are perfect for meal prep and entertaining. Marinate chicken up to 24 hours before cooking for maximum flavor. You can also assemble the skewers completely up to 8 hours before grilling. Keep them covered in the refrigerator, then bring to room temperature for 20 minutes before cooking. This makes them ideal for parties since all the prep work happens well before guests arrive.
Customize Your Kabobs
Feel free to adapt this recipe based on personal preferences and seasonal availability. Try adding cherry tomatoes, zucchini chunks, or mushrooms to the skewers. For a spicier version, add a tablespoon of sriracha or red pepper flakes to the marinade. You can also substitute chicken thighs for breasts if you prefer darker meat with more moisture. The versatility of this recipe allows for endless variations while maintaining the delicious base flavors.
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Serving Suggestions
These vibrant kabobs pair beautifully with coconut rice, which complements the tropical pineapple flavor. Simply cook jasmine rice in coconut milk instead of water and finish with chopped cilantro. For a complete meal, serve alongside a simple cucumber salad dressed with rice vinegar and sesame oil. The cool, crisp vegetables balance the warm, caramelized flavors of the kabobs perfectly. If you're hosting a larger gathering, these pair wonderfully with grilled corn on the cob and a colorful watermelon feta salad.
Frequently Asked Questions
- → How can I ensure the chicken remains juicy?
Marinating the chicken for at least 2 hours helps to infuse it with moisture. Avoid overcooking by grilling it until the internal temperature reaches 165°F.
- → Can I use other vegetables for the skewers?
Absolutely! Zucchini, cherry tomatoes, or mushrooms can be great additions or substitutes depending on your preferences.
- → What type of grill works best for this dish?
A medium-heat gas or charcoal grill works perfectly. It ensures even cooking and gives the dish a slightly smoky flavor.
- → Can I make these kabobs in advance?
You can prepare the skewers ahead of time and refrigerate them. Grill them just before serving to preserve the fresh flavors and textures.
- → Is there a substitute for pineapple if I don't have any?
Mango or peaches can work as a sweet, tropical alternative to pineapple chunks.
- → Can I bake the kabobs instead of grilling?
Yes, bake them at 400°F for about 15–20 minutes, turning halfway, and broil for 1–2 minutes for a charred effect.