BBQ Pineapple Chicken Kabobs Recipe
Introduction
BBQ Pineapple Chicken Kabobs are a delicious and vibrant way to enjoy grilled chicken with a tropical twist. Marinated in a savory blend of barbecue and teriyaki sauces, these kabobs combine juicy chicken, fresh pineapple, and colorful veggies for a flavorful meal perfect for any gathering.
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)
Instructions
- Step 1: In a medium bowl, combine barbecue sauce, teriyaki sauce, minced garlic, and grated ginger. Reserve 1/2 cup of this mixture and set aside for later use.
- Step 2: Place the chicken chunks in a gallon size Ziploc bag or large bowl. Pour the remaining barbecue sauce mixture over the chicken, seal or cover, and marinate for at least 2 hours or up to 8 hours in the refrigerator, turning occasionally to coat evenly.
- Step 3: Remove the chicken from the marinade and drain excess liquid. Thread the chicken pieces alternately with pineapple chunks, red bell pepper, and onion onto skewers. Brush the assembled kabobs with canola oil and season with kosher salt and freshly ground black pepper to taste.
- Step 4: Preheat your grill to medium heat. Place the kabobs on the grill and cook, turning occasionally, for about 10 minutes or until the chicken reaches an internal temperature of 165°F (74°C) and is cooked through.
- Step 5: During the last 1-2 minutes of grilling, brush the kabobs with the reserved barbecue sauce mixture to add extra flavor and glaze. Remove from grill when done and let rest briefly.
- Step 6: Serve the kabobs immediately while hot and juicy for the best experience.
Tips & Variations
- Use wooden skewers soaked in water for at least 30 minutes before threading to prevent burning on the grill.
- Replace canola oil with olive oil for a richer flavor if preferred.
- Add zucchini or cherry tomatoes to the skewers for additional color and nutrition.
- Marinate the chicken overnight for deeper flavor penetration.
- For a spicier kick, add a pinch of red pepper flakes to the marinade.
Storage
Store leftover kabobs in an airtight container in the refrigerator for up to 3 days. To reheat, warm them gently in a skillet over medium heat or use a microwave until heated through, taking care not to dry out the chicken. For best texture, avoid reheating multiple times.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen chicken for this recipe?
It’s best to use fresh chicken for marinating and grilling to ensure even cooking and the best texture. If using frozen chicken, thaw completely before marinating.
Can I bake the kabobs instead of grilling?
Yes, you can bake the kabobs in a preheated oven at 400°F (200°C) for about 20 minutes, turning halfway through, until the chicken is fully cooked.
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BBQ Pineapple Chicken Kabobs Recipe
- Total Time: 2 hours 27 minutes
- Yield: 6 servings 1x
Description
These BBQ Pineapple Chicken Kabobs feature tender, marinated chicken breast chunks grilled to perfection alongside fresh pineapple, bell peppers, and sweet onions. The combination of barbecue and teriyaki sauces with garlic and ginger creates a flavorful glaze that caramelizes beautifully on the grill, making this recipe a perfect sweet and savory summer dish for six servings.
Ingredients
Marinade and Sauce
- 2/3 cup barbecue sauce
- 2/3 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
For Grilling
- 2 tablespoons canola oil
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Prepare the marinade: In a medium bowl, mix together the barbecue sauce, teriyaki sauce, minced garlic, and freshly grated ginger. Reserve 1/2 cup of this mixture to use later for basting.
- Marinate the chicken: Place the chicken chunks in a large bowl or gallon-size Ziploc bag. Pour the marinade over the chicken, ensuring all pieces are coated. Seal and refrigerate for at least 2 hours, up to 8 hours, turning occasionally to distribute flavor.
- Assemble the kabobs: Drain the chicken from the marinade. Thread the chicken pieces alternately with pineapple chunks, red bell pepper, and onion pieces onto skewers. Brush the assembled kabobs with canola oil and season with kosher salt and freshly ground black pepper to taste.
- Preheat the grill: Heat your grill to medium heat, preparing it for indirect cooking of kabobs.
- Grill the kabobs: Place the skewers on the grill. Cook for about 10 minutes, turning occasionally, until the chicken reaches an internal temperature of 165°F and is cooked through. During the last 1-2 minutes, brush the kabobs with the reserved marinade to glaze and cook for extra flavor.
- Serve: Remove the kabobs from the grill and serve immediately while hot and juicy.
Notes
- Marinate chicken for at least 2 hours to allow flavors to develop, but avoid exceeding 8 hours to prevent over-tenderizing.
- If using wooden skewers, soak them in water for 30 minutes prior to grilling to prevent burning.
- Use a meat thermometer to ensure chicken is fully cooked to 165°F for safety.
- Substitute canola oil with olive oil or avocado oil for a different flavor profile.
- Vegetables like zucchini or mushrooms can be added to the skewers for variety.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Main Dish
- Method: Grilling
- Cuisine: American
Keywords: BBQ chicken kabobs, grilled chicken skewers, pineapple chicken kabobs, barbecue chicken recipe, teriyaki chicken kabobs, summer grilling recipe
