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My favorite thing to do when summer hits is fire up BBQ Pineapple Chicken Kabobs. You get juicy chicken bites, grilled veggies, and sweet pineapple chunks, all getting sticky with a sweet, smoky teriyaki BBQ sauce. They're super fun, taste like a backyard party, and barely take any effort. Total crowd-pleaser!
Ingredients
- Kosher salt and black pepper: grind them fresh to really kick up the seasoning
- Canola oil: helps everything get nice and caramelized and won't let things stick
- Sweet onion: grab a hefty one with no squishy spots—the flavor rounds everything out
- Red bell pepper: adds crunch and color—pick one that's shiny and firm
- Pineapple: always buy it fresh—juicy with bite, not soggy like canned
- Chicken breasts: go for skinless, boneless pieces that look pink and plump
- Ginger: use real root and grate it for bold flavor—skip the powder
- Garlic: fresh cloves only—if you want it to really punch through
- Teriyaki sauce: a low-sugar one gives a deep savory-sweet layer, don't skip it
- Barbecue sauce: thick and rich works best since it sticks to every piece
Simple Ingredients List
- Barbecue sauce
- Teriyaki sauce
- Garlic (fresh)
- Ginger (freshly grated)
- Chicken breasts, boneless & skinless
- Pineapple (fresh)
- Red bell pepper
- Sweet onion
- Canola oil
- Kosher salt & freshly ground black pepper
Effortless Step by Step
- Glaze and Finish:
- With a couple minutes left, brush on that saved sauce mix. This makes 'em glossy, sticky, and finger-licking good.
- Grill the Kabobs:
- Stick the skewers right over the flame. Flip every couple minutes so they get seared all over and finish up juicy in about ten minutes. Chicken's done when it's lost the pink inside and hits 165°F if you check.
- Preheat the Grill:
- Crank your grill to medium and let it heat up. You want grill marks and sizzle, not steaminess.
- Season and Oil:
- Hit each assembled kabob with a light brush of canola oil. Sprinkle with plenty of salt and pepper. That helps lock in juices and you'll get a hint of crust.
- Assemble Skewers:
- Stick on your chicken, then pineapple, then pepper, then onion—switch it up for color and flavor. If your skewers are wood, soak them in water for about half an hour so they don't burn up.
- Marinate the Chicken:
- Mix your BBQ and teriyaki sauces with ginger and garlic in a bowl. Toss in the chicken chunks and let them bathe in about half the mix. Save the other half in the fridge for later. Let them chill for anywhere from two to eight hours so they get crazy flavorful and super tender.
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Every bite of grilled pineapple throws me back to long summer days with my sister. It's hands down her favorite fruit to toss on the barbecue. Nobody in my family ever skips the charred pineapple—those caramelized ends are the best part.
Storing Leftovers
Chill your extra kabobs in a sealed container once they've cooled down. They'll keep fresh in the fridge for up to two days. Pull the bites off the sticks and throw them in wraps or salads for easy lunches too.
Swaps for Ingredients
If you want darker meat, use chicken thighs—they stay juicier. Try yellow or orange peppers for a bit more sweetness. Sweet onions not in the store? Yellow onions will totally work. Or swap fresh pineapple for mango chunks if you're feeling tropical.
Fun Ways to Serve
Eat these hot from the grill and top with chopped green onions. I usually pile mine onto rice or toss with crisp greens. They're perfect next to corn on the cob or even a cold pasta salad, too.
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Backstory & Traditions
Grilling kabobs goes way back to the Mediterranean and Middle East. Mixing smoky, sweet, and savory flavors is totally modern American, but that pineapple touch brings a sunny Hawaiian vibe to backyard BBQs.
Common Questions
- → What's the best marinating time for chicken?
Let the chicken soak in the marinade for a couple of hours at least, but if you can, leave it in the fridge for up to eight hours so the flavors really pop.
- → Is canned pineapple an okay swap if I can't get fresh?
Fresh pineapple is best for texture and taste, but canned will do if that's handy. Just make sure to drain it really well first.
- → Which veggies are good to stick on with the chicken?
Sweet onion and red bell pepper are awesome and colorful, but you can switch it up with mushrooms or zucchini if you want.
- → How do you tell if the chicken on the skewers is ready?
You're set when the middle of the chicken hits 165°F and the juices aren't pink anymore—nice and clear is what you want.
- → What goes well with these tasty skewers?
Try serving with grilled corn, a bowl of rice, or a cool summer salad to round everything out and keep things fresh.