Description
These BBQ Pineapple Chicken Kabobs bring together tender, marinated chicken chunks, sweet and tangy pineapple, and colorful bell peppers and onions, all grilled to perfection with a smoky glaze. Perfect for summer cookouts or a flavorful dinner, these kabobs offer a delightful balance of savory and sweet flavors with a quick and easy grilling process.
Ingredients
Scale
Marinade
- â…” cup barbecue sauce
- â…” 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, to taste
- Freshly ground black pepper, to taste
Instructions
- Prepare the Marinade: In a medium bowl, whisk together the barbecue sauce, teriyaki sauce, minced garlic, and freshly grated ginger until well combined. Reserve 1/2 cup of this mixture for later use as a glaze.
- Marinate the Chicken: Place the chicken chunks into a gallon-size Ziploc bag or a large bowl. Pour the remaining marinade over the chicken, seal the bag or cover the bowl, and refrigerate for at least 2 hours or up to overnight. Turn the chicken occasionally to ensure even marination.
- Assemble the Kabobs: Drain the chicken from the marinade. Thread the chicken pieces, pineapple chunks, red bell pepper pieces, and sweet onion pieces alternately onto skewers to create a colorful and flavorful kabob. Brush the assembled kabobs with canola oil and season evenly with kosher salt and freshly ground black pepper.
- Preheat the Grill: Heat your outdoor grill or grill pan to medium heat. Clean the grates and lightly oil them to prevent the kabobs from sticking during cooking.
- Grill the Kabobs: Place the kabobs on the preheated grill. Cook, turning occasionally, until the chicken is fully cooked through and reaches an internal temperature of 165°F, approximately 10 minutes. During the last 1-2 minutes of grilling, brush the kabobs generously with the reserved barbecue sauce mixture to add extra flavor and a glossy glaze.
- Serve: Remove the kabobs from the grill and serve immediately. Optionally, garnish with fresh herbs or additional seasoning as desired for extra presentation and flavor.
Notes
- For best results, marinate the chicken overnight to maximize flavor absorption.
- If using wooden skewers, soak them in water for 30 minutes before assembling to prevent burning on the grill.
- You can substitute chicken thighs for a juicier kabob variation.
- Use a meat thermometer to ensure chicken is cooked safely to 165°F.
- To make the recipe gluten-free, confirm that your barbecue and teriyaki sauces are gluten-free.
