Saucy Pineapple Chicken Kabobs

BBQ Pineapple Chicken Kabobs combine succulent chunks of marinated chicken with sweet pineapple and colorful vegetables for a perfect summer meal. The magic happens when the sweet-savory sauce caramelizes on the grill, creating irresistible flavor in every bite. These kabobs strike the perfect balance between tangy barbecue sauce and sweet teriyaki, with fresh ginger and garlic adding depth that transforms a simple skewer into something truly memorable.

I made these kabobs for a backyard gathering last weekend, and they disappeared faster than anything else on the table. My nephew, who typically avoids anything with vegetables, asked for seconds!

Ingredients:

• Barbecue sauce (⅔ cup): Creates that classic smoky-sweet base; choose a quality brand with a flavor profile you enjoy (I prefer one with molasses notes)
• Teriyaki sauce (⅔ cup): Adds umami depth and Asian-inspired flavor; look for one that's not too sweet to balance the barbecue sauce
• Fresh garlic (3 cloves): Provides essential aromatic foundation; mince it finely for even distribution in the marinade
• Fresh ginger (1 tablespoon): Adds zingy brightness that cuts through the richness; always use freshly grated for maximum impact
• Boneless skinless chicken breasts (2 pounds): The perfect protein canvas; cut into even chunks to ensure consistent cooking
• Fresh pineapple (2 cups): Caramelizes beautifully when grilled; choose a ripe one with fragrant smell and slight give when pressed
• Red bell pepper (1): Adds vibrant color and sweet crunch; look for firm peppers with glossy skin
• Sweet onion (1): Mellows and sweetens when grilled; Vidalia or Walla Walla varieties work beautifully
• Canola oil (2 tablespoons): Prevents sticking without interfering with flavor; any neutral oil works here
• Kosher salt and freshly ground pepper: Enhances all other flavors; don't skip this final seasoning

Step-by-Step Cooking Instructions:

1. Make the Marinade

Combine barbecue sauce, teriyaki sauce, minced garlic, and freshly grated ginger in a medium bowl, whisking until completely incorporated. The mixture should be smooth with visible specs of garlic and ginger throughout. Remove and reserve ½ cup of this mixture in a separate container for basting later—this prevents cross-contamination and ensures food safety.

2. Marinate the Chicken

Place chicken chunks into a gallon-sized ziplock bag or large bowl. Pour the remaining marinade over the chicken, ensuring each piece is coated. Seal the bag, removing as much air as possible, or cover the bowl tightly with plastic wrap. Refrigerate for at least 2 hours, though overnight marination (up to 8 hours) yields the most flavorful results. If using a bag, turn occasionally to redistribute the marinade. When ready to cook, drain the chicken thoroughly, discarding the used marinade.

3. Assemble the Kabobs

Take your skewers (if using wooden ones, ensure they've soaked in water for at least 30 minutes to prevent burning) and thread alternating pieces of marinated chicken, pineapple chunks, bell pepper, and onion pieces. Leave small gaps between items to ensure even cooking. Once assembled, brush each kabob lightly with canola oil, coating all sides. Season with kosher salt and freshly ground pepper to enhance the flavors.

4. Prepare the Grill

Preheat your grill to medium heat (approximately 350-375°F). Clean the grates thoroughly and oil them lightly to prevent sticking. If using a charcoal grill, arrange coals for indirect cooking; for gas grills, preheat all burners then reduce to medium before cooking.

5. Grill to Perfection

Place kabobs carefully on the preheated grill, leaving space between each for even cooking. Cook with the lid closed, turning every 2-3 minutes to ensure even browning on all sides. Continue grilling until chicken reaches an internal temperature of 165°F when tested with a meat thermometer, approximately 10 minutes total depending on your grill and the size of your chicken pieces.

6. Apply the Finishing Touch

Once chicken is fully cooked, brush all sides of the kabobs with your reserved sauce mixture. Allow to cook for just 1-2 additional minutes—enough time for the sauce to caramelize slightly but not burn. Watch carefully during this final stage as the sugar in the sauces can blacken quickly.

I'm particularly partial to the pineapple in this recipe. My mother always included it in her kabobs when I was growing up, and now my own children fight over the caramelized pineapple chunks. There's something magical about how the heat transforms the fruit into candy-like sweetness while still maintaining that tropical tang.

Marinade Magic

The key to these kabobs' incredible flavor lies in the marinade time. While you can get away with a quick two-hour soak, letting the chicken bathe overnight creates a transformation that's worth the wait. The acidity in the barbecue sauce helps break down the proteins in the chicken, creating meat that's tender and juicy rather than tough and dry. I've experimented with countless marinade times over the years, and I've found that the sweet spot is between 6-8 hours—long enough for flavor penetration but not so long that the texture becomes mushy. Remember to always refrigerate marinating meat and never reuse marinade that's been in contact with raw chicken.

Perfect Pairings

These vibrant skewers deserve equally thoughtful accompaniments to create a complete meal experience. A simple coconut rice makes an excellent base, soaking up the flavorful drippings from the kabobs. For a lighter option, serve them alongside a crisp Asian slaw with sesame dressing that provides refreshing contrast to the rich, caramelized flavors of the grilled ingredients. If you're keeping things casual, warm flatbread or naan makes an excellent edible utensil—simply pull the grilled goodies off the skewer and wrap them up. Don't forget to offer extra sauce on the side for dipping; I like to heat the reserved portion and add a sprinkle of sesame seeds for presentation.

Make-Ahead Strategies

These kabobs are perfect for entertaining because most of the work can be done well before your guests arrive. The chicken can marinate overnight, and you can even assemble the skewers completely, cover them tightly, and refrigerate for up to 4 hours before grilling. This approach has saved me countless times when hosting summer gatherings. I've learned through experience to keep a close eye on timing—don't exceed the recommended marination time, or the chicken can become too soft. If you're really planning ahead, you can even prepare double batches of the marinade, using half for the recipe and freezing the remainder for up to three months. Having this flavor base ready to go makes weeknight grilling so much more accessible, turning an ordinary Tuesday dinner into something special with minimal effort.

Common Questions

→ Can I use canned pineapple instead of fresh for these kabobs?

Yes, you can substitute canned pineapple chunks (drained well) if fresh isn't available. However, fresh pineapple caramelizes better on the grill and provides a more intense flavor. If using canned, pat the chunks dry before skewering to reduce excess moisture.

→ How can I prevent the chicken from drying out on the grill?

To keep chicken juicy, don't overcook it—use a meat thermometer to reach exactly 165°F. The marinade helps protect the meat, as does cutting uniform 1-inch chunks. Also, consider using chicken thighs instead of breasts for naturally juicier results.

→ Can I make these kabobs in the oven instead of grilling?

Absolutely! Bake the skewers on a lined baking sheet at 425°F for 15-20 minutes, turning halfway through cooking. Brush with the reserved sauce during the last 5 minutes. You can also finish under the broiler for 1-2 minutes to get some charred edges.

→ What sides pair well with these BBQ pineapple chicken kabobs?

These kabobs pair wonderfully with coconut rice, a simple green salad, grilled corn on the cob, or Hawaiian-style macaroni salad. For a complete tropical-themed meal, consider serving with a side of black beans and plantains.

→ Can I prepare these kabobs ahead of time?

Yes! You can marinate the chicken up to 8 hours ahead. You can also pre-cut all ingredients and store separately in the refrigerator. For maximum convenience, assemble the skewers a few hours before grilling and keep refrigerated. Just bring them to room temperature for about 15 minutes before cooking.

→ What type of skewers should I use for these kabobs?

Both metal and wooden skewers work well. If using wooden skewers, soak them in water for at least 30 minutes before threading to prevent burning. Metal skewers conduct heat and cook the ingredients from the inside as well, potentially reducing overall cooking time.