Description
These BBQ Pineapple Chicken Kabobs are a perfect blend of sweet and savory flavors, combining juicy chicken chunks marinated in a zesty barbecue and teriyaki sauce with fresh pineapple, red bell pepper, and sweet onion. Grilled to perfection, these kabobs offer a delightful smoky flavor with a juicy, tender texture that’s ideal for summer cookouts or easy weeknight dinners.
Ingredients
Scale
Marinade
- ⅔ cup barbecue sauce
- ⅔ cup teriyaki sauce
- 3 cloves garlic, minced
- 1 tablespoon freshly grated ginger
Main Ingredients
- 2 pounds boneless skinless chicken breasts, cut into 1-inch chunks
- 2 cups fresh pineapple chunks
- 1 red bell pepper, cut into 1 1/2-inch pieces
- 1 sweet onion, cut into 1 1/2-inch pieces
- 2 tablespoons canola oil
- Kosher salt and freshly ground black pepper, to taste
Instructions
- Prepare Marinade: In a medium bowl, combine the barbecue sauce, teriyaki sauce, minced garlic, and freshly grated ginger. Mix well and reserve 1/2 cup of the marinade to use later for basting.
- Marinate Chicken: Place the chicken chunks into a Ziploc bag or airtight container and pour in the remaining marinade. Seal the bag or container and refrigerate, allowing the chicken to marinate for at least 2 hours or up to overnight, turning occasionally to ensure even flavor absorption. When ready, drain the excess marinade from the chicken.
- Assemble Kabobs: Thread the marinated chicken chunks, pineapple chunks, red bell pepper pieces, and sweet onion pieces alternately onto skewers. Once assembled, brush the kabobs with canola oil to prevent sticking and season them with kosher salt and freshly ground black pepper to taste.
- Grill Kabobs: Preheat your grill to medium-high heat. Place the skewers on the grill and cook, turning occasionally, for about 10 minutes or until the chicken reaches an internal temperature of 165°F, ensuring it is fully cooked and juicy. During the last 1-2 minutes of grilling, brush the kabobs with the reserved marinade sauce to add extra flavor and caramelization.
- Serve: Remove the kabobs from the grill and serve immediately while hot. These kabobs pair wonderfully with a side salad, rice, or grilled vegetables for a complete meal.
Notes
- To prevent the wooden skewers from burning on the grill, soak them in water for at least 30 minutes before assembling the kabobs.
- For a spicier kick, add some crushed red pepper flakes or hot sauce to the marinade.
- Make sure the chicken pieces are similar in size to ensure even cooking.
- These kabobs can also be cooked under a broiler if a grill is not available, turning occasionally for even cooking.
- Leftover kabobs can be refrigerated for up to 2 days and reheated on a grill or stovetop skillet.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American
