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These zesty BBQ pineapple chicken kabobs turn basic ingredients into a mouth-watering flavor combo with the perfect mix of sweet, savory, and smoky tastes. The grilled pineapple adds juicy sweetness while the chicken drinks up the rich marinade, making a crowd-pleasing dinner for warm weather gatherings.
I threw these kabobs together when friends showed up and stayed for dinner unexpectedly. I quickly mixed the marinade using stuff I already had, and they turned out so good they've become my go-to summer meal. Even my fussy nephew begs for "those chicken popsicles" whenever he stops by.
- Barbecue sauce: Gives a sweet tangy flavor foundation, grab one with authentic smoke notes
- Teriyaki sauce: Brings rich savory taste and helps things brown nicely
- Fresh garlic: Adds key flavor notes you just can't get from pre-packaged options
- Ginger: Adds zip and mild heat that works against the sweetness
- Boneless chicken breasts: Cook fast and evenly, try to get organic ones for better taste
- Fresh pineapple: Has natural meat-softening enzymes, pick one that's fragrant at the bottom
- Red bell pepper: Adds bright color and mild sweetness, look for shiny, firm ones
- Sweet onion: Turns sweet when cooked without sharp bite, go for Vidalia or Maui types
- Canola oil: Stops sticking and helps get those nice grill lines
Tasty BBQ Pineapple Chicken Kabobs Guide
- Prepare the marinade:
- Mix barbecue sauce, teriyaki sauce, minced garlic and grated ginger until well blended. The sauce should look shiny with tiny bits of garlic and ginger throughout. Don't forget to save exactly half a cup before you add the chicken to keep things food-safe.
- Marinate the chicken:
- Put chicken pieces in a container with the sauce, making sure all pieces get covered. Let it sit in the fridge for at least 2 hours, but leaving it overnight makes it taste even better. The sauce will soften the meat while adding lots of flavor.
- Assemble the skewers:
- Take turns putting chicken, pineapple, pepper and onion on metal skewers or wooden ones that you've soaked in water. Leave small gaps between items so everything cooks right. Try to make a pattern that shows up twice on each stick. Brush with oil and add a little salt and pepper.
- Grill to perfection:
- Put skewers on a medium-hot grill, turning every 2 3 minutes so all sides get browned. Cook until chicken hits 165°F, about 10 minutes total. During the last few minutes, brush on the saved sauce to make everything shiny and extra tasty.
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The first time I made these for a family get-together, my grandma, who hardly ever eats meat, went back for seconds and wanted the recipe. She really loved how the pineapple gets all caramelized on the grill, making little bits of super sweetness that go so well with the savory chicken. Now whenever I catch that smell of teriyaki mixed with barbecue sauce, I'm right back to those summer nights with everyone sitting around the patio table.
Prep Ahead Ideas
These kabobs work great as a do-ahead meal. You can let the chicken sit in the marinade for up to 24 hours, and you can even put the skewers together completely up to 8 hours before you cook them. Just keep the ready-to-cook kabobs in the fridge on a baking sheet lined with parchment paper. This makes them so handy for parties since you can do all the work before anyone shows up. Just remember to let them warm up for about 20 minutes before they hit the grill so they'll cook more evenly.
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What To Serve With It
These colorful kabobs go really well with coconut rice, which matches the tropical pineapple flavor. For a full meal, add a simple cucumber salad with rice vinegar and sesame oil dressing. The cool crunch balances out the rich, caramelized taste of the kabobs. If you've got a big group coming over, these kabobs work great as the main part of a build-your-own rice bowl station where everyone can add stuff like avocado slices, shredded carrots, and fresh cilantro.
Swap Out Options
This recipe works best with chicken, but you can easily use firm tofu, shrimp, or pork tenderloin with the same sauce and cooking method. If you want less sugar, try sugar free barbecue sauce and coconut aminos instead of teriyaki. Yellow or orange peppers work just as well as red ones, and when fresh pineapple isn't great in winter, good canned pineapple chunks will do fine just drain them really well before you put them on skewers.
Frequently Asked Questions
- → How long should I soak the chicken in the marinade?
Leave it in the marinade for a minimum of 2 hours. If you can, let it sit for up to 8 hours so the flavors really soak in.
- → What veggies can I swap for onions or peppers?
You’ve got options! Zucchini, mushrooms, or even cherry tomatoes work well in this recipe.
- → How to prep skewers before grilling?
If you're using wooden skewers, soak them in water for about 30 minutes. Metal ones can go directly on the grill.
- → What’s the key to juicy chicken on the grill?
Cook on medium heat and keep an eye on the temperature. Once it hits 165°F, pull it off so it doesn’t overcook.
- → Can I put these skewers together in advance?
Yep, you can! Assemble them a few hours ahead then refrigerate. Grill just before serving for the freshest taste.