Description
Juicy BBQ Pineapple Chicken Kabobs made with tender marinated chicken, sweet caramelized pineapple, and colorful peppers brushed with a sticky BBQ-teriyaki glaze. Perfect for grilling season, easy weeknight dinners, or backyard cookouts.
Ingredients
Scale
- ⅔ cup barbecue sauce
- ⅔ 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 1½-inch pieces
- 1 sweet onion, cut into 1½-inch pieces
- 2 tablespoons canola oil
- Kosher salt and freshly ground black pepper, to taste
Instructions
- In a medium bowl, combine barbecue sauce, teriyaki sauce, garlic, and ginger. Reserve ½ cup of the mixture and set aside.
- In a large bowl or gallon-size zip-top bag, combine chicken and remaining sauce mixture. Marinate for at least 2 hours, up to 8 hours, turning occasionally. Drain chicken from marinade.
- Thread chicken, pineapple, bell pepper, and onion onto skewers.
- Brush kabobs with canola oil and season with salt and pepper.
- Preheat grill to medium heat.
- Grill skewers, turning occasionally, until chicken reaches an internal temperature of 165°F, about 10 minutes.
- Brush with reserved sauce and cook an additional 1–2 minutes.
- Serve immediately.
Notes
- Soak wooden skewers in water for 30 minutes before grilling to prevent burning.
- Fresh pineapple caramelizes best, but canned (well-drained) can be used.
- Chicken thighs can be substituted for extra juiciness.
- Leftovers can be removed from skewers and stored in the refrigerator for up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dinner
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1–2 skewers
- Calories: 340 kcal
- Sugar: 16 g
- Sodium: 780 mg
- Fat: 8 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 38 g
- Cholesterol: 95 mg