Saucy Sticky Pineapple Kabobs

This sweet and savory BBQ pineapple chicken kabob recipe transforms ordinary grilled chicken into a summer sensation your whole family will request repeatedly. The combination of sticky barbecue sauce, teriyaki, and fresh pineapple creates irresistible skewers that deliver a perfect balance of flavors with every bite.

I first made these kabobs for a backyard gathering when I needed something that would please both picky eaters and adventurous palates. The empty platter and requests for the recipe told me everything I needed to know these were an instant hit that would become a summer staple.

Ingredients

• Barbecue sauce: Forms the sticky flavorful base choose a quality brand or homemade with a balance of sweet and tangy notes
• Teriyaki sauce: Adds umami depth and helps tenderize the chicken look for a thicker variety for better glazing
• Fresh garlic and ginger: Create an aromatic foundation that elevates the entire dish always opt for fresh over powdered
• Boneless skinless chicken breasts: Provide a lean protein canvas that soaks up flavors beautifully
• Fresh pineapple chunks: Bring natural sweetness and caramelize beautifully on the grill choose a ripe pineapple with a fragrant bottom
• Red bell pepper: Adds vibrant color and sweet crunch select peppers that feel heavy for their size
• Sweet onion: Delivers essential savory notes that balance the sweetness choose Vidalia or Maui varieties when available
• Canola oil: Prevents sticking and promotes even browning select a neutral oil with a high smoke point

Step-by-Step Instructions

Prepare the marinade:

Combine barbecue sauce, teriyaki sauce, minced garlic, and freshly grated ginger in a medium bowl until thoroughly mixed. The mixture should have a glossy appearance with visible specks of garlic and ginger throughout. Reserve 1/2 cup in a separate container for later use as a finishing glaze this ensures food safety since it wont contact raw chicken.

Marinate the chicken:

Place chicken chunks in a large zip-top bag or bowl and pour the remaining marinade over the meat. Seal or cover and refrigerate for at least 2 hours, ideally overnight but no longer than 8 hours to prevent the meat from becoming mushy. Turn occasionally to ensure even flavor distribution. When ready to cook, drain the chicken thoroughly, discarding the used marinade.

Assemble the kabobs:

Thread marinated chicken pieces onto skewers, alternating with pineapple chunks, bell pepper pieces, and onion segments. Leave small spaces between items to ensure even cooking. If using wooden skewers, soak them in water for 30 minutes before assembly to prevent burning. Brush the assembled kabobs lightly with canola oil to prevent sticking, then season with a light sprinkle of salt and pepper.

Grill to perfection:

Place kabobs on a preheated medium heat grill approximately 350375°F. Cook for about 10 minutes, turning every 2-3 minutes to ensure even browning on all sides. The chicken should reach an internal temperature of 165°F and show nice grill marks. During the final 1-2 minutes of cooking, brush generously with the reserved sauce mixture to create a glossy, caramelized finish.

Bookmark

The pineapple is truly the secret weapon in this recipe. Not only does it add incredible flavor, but it contains natural enzymes that help tenderize the chicken. I discovered this happy accident when I once left the pineapple touching the chicken during marinating and found the results were exceptionally tender. Now I always ensure the pineapple and chicken are in contact during the marinating process.

Make-Ahead Options

While these kabobs are best enjoyed fresh off the grill, you can prepare components ahead of time to streamline your cooking process. Cut all the vegetables and pineapple up to two days in advance, storing them separately in airtight containers in the refrigerator. The marinade can be mixed and refrigerated for up to five days before use. You can even assemble the entire kabobs the morning before grilling just keep them covered in the refrigerator until ready to cook.

Perfect Pairings

These vibrant kabobs deserve equally flavorful side dishes to complete your meal. For a complete dinner, serve alongside coconut rice which beautifully complements the tropical pineapple notes. A simple cucumber salad with rice vinegar dressing provides a refreshing contrast to the rich, sticky kabobs. For beverages, try a crisp lager beer, tropical fruit sangria, or for non-alcoholic options, a sparkling pineapple lemonade carries through the flavor theme wonderfully.

Troubleshooting Tips

Even experienced cooks sometimes encounter challenges with kabobs. If your chicken is cooking unevenly, try cutting all pieces to a more consistent size approximately 1 inch cubes work best. For those struggling with ingredients falling off the skewers, try using two parallel skewers per kabob to prevent rotation. If you notice flare-ups on your grill, move the kabobs to a cooler zone temporarily and avoid excessive oil application before grilling.

Bookmark

Frequently Asked Questions

→ How long should I marinate the chicken for best flavor?

For optimal flavor, marinate the chicken for at least 2 hours. You can marinate up to 8 hours (overnight), turning the bag occasionally to ensure even distribution of the marinade. Avoid marinating longer than 8 hours as the acids in the marinade can start to break down the chicken texture.

→ Can I use canned pineapple instead of fresh?

Yes, you can substitute canned pineapple chunks if fresh isn't available. Just be sure to drain them well before skewering. Fresh pineapple will provide the best flavor and texture, but canned works in a pinch.

→ What's the best way to prevent the kabobs from sticking to the grill?

To prevent sticking, ensure your grill is properly preheated to medium heat. Brush the kabobs with canola oil before grilling, and make sure the grill grates are clean. You can also lightly oil the grates before placing the skewers on them.

→ Can I cook these kabobs in the oven instead of on a grill?

Absolutely! To cook in the oven, preheat to 425°F (220°C) and place the skewers on a lined baking sheet. Bake for about 15-20 minutes, turning halfway through, until chicken reaches 165°F internally. Finish under the broiler for 2-3 minutes to get that caramelized exterior.

→ What sides pair well with these chicken kabobs?

These BBQ pineapple chicken kabobs pair wonderfully with coconut rice, a fresh green salad, grilled vegetables, or corn on the cob. For a complete tropical-inspired meal, serve with a side of coleslaw dressed with a hint of lime juice.

→ Can I make these kabobs ahead of time?

You can prep the kabobs ahead of time by cutting all ingredients and marinating the chicken. Keep the prepped vegetables and marinating chicken separate in the refrigerator. Thread onto skewers just before grilling. Alternatively, you can fully assemble the raw kabobs up to 4 hours ahead and refrigerate until ready to grill.