BBQ Pineapple Chicken Kabobs

BBQ Pineapple Chicken Kabobs with teriyaki glaze – juicy chicken, sweet pineapple, perfectly grilled. Easy summer recipe ready in 30 minutes!

Picture this: Fourth of July weekend, 2019. I’m standing over a smoking grill in my backyard in Austin, Texas, watching what should have been perfect chicken kabobs turn into charcoal. Again. The pineapple was caramelized beautifully, but the chicken? Dry as Texas dust in August.

That disaster became my obsession. After countless experiments and more than a few burnt offerings to the grill gods, I finally cracked the code. The secret wasn’t just in the marinade—it was in the balance of sweet and savory, the timing, and one crucial mistake I’ll share with you later.

These BBQ Pineapple Chicken Kabobs have since become my signature summer dish. They’ve graced countless backyard parties, potlucks, and weeknight dinners. Moreover, they’re foolproof enough for beginners yet impressive enough for your most discerning guests.

Tasty at Home – Where bold flavors meet everyday kitchens.

What Makes These Kabobs Absolutely Irresistible

These aren’t your typical chicken kabobs. First, the dual-sauce marinade creates layers of flavor that penetrate deep into the meat. Additionally, the combination of barbecue sauce and teriyaki brings that perfect sweet-smoky balance Americans crave.

The fresh pineapple isn’t just decoration—it’s a flavor powerhouse. Furthermore, the natural enzymes in pineapple actually help tenderize the chicken while adding tropical sweetness. This technique transforms ordinary chicken into something extraordinary.

Essential Ingredients for Perfect Kabobs

Shopping Tips for BBQ Pineapple Chicken Kabobs Success

When shopping for these fresh summer recipes, quality matters tremendously. Look for chicken breasts that feel firm and spring back when pressed. Additionally, choose pineapple that gives slightly when pressed at the base—it should smell sweet and tropical.

For the barbecue sauce, I recommend a thick, molasses-based variety. Similarly, choose teriyaki with real soy sauce and ginger listed in the ingredients. These small details make a significant difference in the final flavor.

Smart Substitutions

Can’t find fresh pineapple? Canned pineapple chunks work perfectly—just drain them well. However, fresh pineapple provides better texture and more intense flavor.

For international readers, substitute barbecue sauce with a mix of ketchup, brown sugar, and Worcestershire sauce. Similarly, teriyaki can be replaced with soy sauce mixed with honey and garlic.

Essential Equipment and Preparation

Must-Have Tools

You’ll need metal or wooden skewers—if using wooden ones, soak them in water for at least 30 minutes. Additionally, a medium mixing bowl, gallon-sized zip-top bags, and a reliable meat thermometer are crucial.

Don’t have a grill? No problem! These kabobs work beautifully on a grill pan or even under the broiler. However, outdoor grilling provides that authentic smoky flavor we’re after.

Step-by-Step Preparation

Creating the Marinade Magic

Start by combining barbecue sauce, teriyaki sauce, minced garlic, and grated ginger in your mixing bowl. This combination creates a flavor profile that’s both familiar and exciting. Next, reserve half a cup of this mixture—you’ll use it for basting later.

Marinating for Maximum Flavor

Place your chicken chunks in a gallon-sized zip-top bag with the remaining marinade. Seal the bag, removing as much air as possible. Then, massage the marinade into the chicken through the bag—this ensures even coating.

Refrigerate for at least 2 hours, but overnight is even better. The longer marination time allows the flavors to penetrate deeply. However, don’t exceed 8 hours—the pineapple enzymes can make the chicken mushy.

Threading the Perfect Kabob

Remove chicken from the marinade and thread onto skewers alternately with pineapple, bell pepper, and onion. This creates beautiful color contrast and ensures even cooking. Moreover, the vegetables protect the chicken from direct heat.

Brush each kabob with canola oil and season with salt and pepper. This step prevents sticking and adds final seasoning layers.

Bbq Chicken And Pineapple Grilling to Perfection

Preheat your grill to medium heat—around 350°F. High heat will char the outside before the inside cooks through. Place kabobs on the grill and cook for about 10 minutes, turning every 2-3 minutes.

The chicken is done when it reaches 165°F internal temperature. Finally, brush with reserved sauce mixture and grill for 1-2 additional minutes. This final step creates a beautiful glaze.

Pro Tips for Kabob Success

The Mistake That Changed Everything

Here’s my confession: I used to cut my chicken too small. Those tiny pieces cooked too quickly and dried out before the vegetables were done. Now I cut 1-inch chunks—they stay juicy while everything cooks evenly.

Expert Techniques for Better Results

Soak wooden skewers in water for 30 minutes minimum. Additionally, leave small gaps between pieces on the skewer—this allows hot air to circulate. Furthermore, don’t press down on the kabobs while cooking—this squeezes out precious juices.

Creative Variations to Try

• Hawaiian Style: Add chunks of red onion and brush with coconut oil instead of canola.
• Spicy Kick: Mix sriracha into your marinade for heat that builds slowly.
• Asian Fusion: Replace barbecue sauce with hoisin sauce and add snap peas.
• Mediterranean Twist: Use Greek yogurt marinade with lemon and oregano.
• Holiday Version: Add cranberries and Brussels sprouts for Thanksgiving flavors.

Storage and Make-Ahead Tips

These Chicken Pineapple Kabobs On The Grill are perfect for meal prep. Simply thread the skewers in advance and store covered in the refrigerator. Moreover, they reheat beautifully in the oven at 350°F for 10 minutes.

Perfect Pairings and Serving Suggestions

These kabobs shine alongside fresh, crisp sides. Consider serving with Asian cucumber salad for a cooling contrast. Additionally, coconut rice makes an excellent tropical complement.

For beverages, ice-cold lemonade or a light beer perfectly balances the sweet-savory flavors. Furthermore, a Pinot Grigio or Riesling provides elegant wine pairing options.

Frequently Asked Questions

The Sweet Finish

These BBQ Pineapple Chicken Kabobs represent everything I love about summer cooking—bold flavors, easy preparation, and guaranteed crowd-pleasing results. They’ve rescued countless dinner parties and turned ordinary weeknights into something special.

Remember that disaster I mentioned from 2019? Those burnt kabobs taught me that perfection comes through practice and patience. Now, every time I smell that sweet pineapple caramelizing on the grill, I’m reminded that our best dishes often come from our biggest mistakes.

Fire up that grill and make these your signature summer dish. Then, Share your BBQ Pineapple Chicken Kabobs with me in the comments —I’d love to see your kabob creations! Because here at Tasty at Home, every meal is an opportunity to create something memorable.

Try pairing these with our ultimate cucumber cream cheese spread for the perfect summer appetizer combo.

Don’t Miss my other delicious Recipes

• Ultimate Cucumber Cream Cheese Spread Recipe
• Crock Pot Chicken Pot Pie
• Greek Lemon Chicken Soup
• Ultimate Lasagna Soup Recipe
• Crockpot Buffalo Chicken Dip Recipe
• Easy Cheesy Zucchini Bake

BBQ Pineapple Chicken Kabobs

BBQ Pineapple Chicken Kabobs with teriyaki glaze – juicy chicken, sweet pineapple, perfectly grilled. Easy summer recipe ready in 30 minutes!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 12 minutes mins

Marinating Time 2 hours hrs

Total Time 30 minutes mins

Course Main Course

Cuisine American, Hawaiian

Servings 6 servings

Equipment

• Grill
• Metal or wooden skewers
• Medium mixing bowl
• Gallon-sized zip-top bags
• meat thermometer

Ingredients

  

Marinade

• ⅔ cup Barbecue sauce
• ⅔ cup Teriyaki sauce
• 3 cloves Fresh garlic minced
• 1 tablespoon Fresh ginger grated

Main Ingredients

• 2 pounds Chicken breasts cut into 1-inch chunks
• 2 cups Fresh pineapple chunks
• 1 large Red bell pepper chunked
• 1 large Sweet onion chunked
• 2 tablespoons Canola oil
• Kosher salt to taste
• Black pepper to taste

Instructions

 

• If using wooden skewers, soak them in water for at least 30 minutes.
• In a medium mixing bowl, combine barbecue sauce, teriyaki sauce, minced garlic, and grated ginger. Reserve half a cup of this mixture for basting later.
• Place chicken chunks in a gallon-sized zip-top bag with the remaining marinade. Seal the bag, removing as much air as possible, and massage the marinade into the chicken through the bag.
• Refrigerate for at least 2 hours, but overnight is even better. Don’t exceed 8 hours as the pineapple enzymes can make the chicken mushy.
• Remove chicken from marinade and thread onto skewers alternately with pineapple, bell pepper, and onion, leaving small gaps between pieces.
• Brush each kabob with canola oil and season with salt and pepper.
• Preheat grill to medium heat (around 350°F). Oil the grates to prevent sticking.
• Place kabobs on the grill and cook for about 10-12 minutes total, turning every 2-3 minutes until chicken reaches 165°F internal temperature.
• Brush with reserved sauce mixture and grill for 1-2 additional minutes to create a beautiful glaze.

Notes

Cut chicken into proper 1-inch chunks to prevent drying out. Don’t press down on kabobs while cooking as this squeezes out juices. Can substitute canned pineapple chunks (drained) for fresh if needed. These kabobs can be prepared ahead and stored covered in refrigerator for 24 hours.

Keyword BBQ, Chicken, Grilling, Kabobs, Pineapple, Summer