BBQ Pineapple Chicken Kabobs
So saucy, so sticky, and just so darn good! The chicken is perfectly tender with chunks of fresh pineapple, pepper and onion!
Happy July 4th!
I hope all of you will spend your day sunbathing, barbecuing and eating lots and lots of hot dogs.
We will be at a Dodger game, eating lots and lots of Dodger dogs, of course.
But since that’s a night game, most of our day will consist of these BBQ pineapple chicken kabobs!
With a super simple garlicky-bbq-teriyaki marinade, the chicken comes out so beautifully saucy, sticky, sweet and sour.
Combine that with chunks of fresh pineapple, red bell pepper and onion.
It’s just absolute perfection, especially with an ice cold margarita in your other hand.
BBQ Pineapple Chicken Kabobs
Ingredients
- 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 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
- In a medium bowl, combine barbecue sauce, teriyaki sauce, garlic and ginger. Reserve 1/2 cup and set aside.
- In a gallon size Ziploc bag or large bowl, combine barbecue sauce mixture and chicken; marinate for at least 2 hours to overnight, up to 8 hours, turning the bag occasionally. Drain the chicken from the marinade.
- Thread chicken, pineapple, bell pepper and onion onto skewers. Brush with canola oil; season with salt and pepper, to taste.
- Preheat grill to medium heat.
- Add skewers to grill, and cook, turning occasionally, until the chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 10 minutes. Brush skewers with reserved barbecue sauce mixture, cooking for an additional 1-2 minutes.
- Serve immediately.
Did you make this recipe?
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Delicious!! Didn’t add in the extra sauce at the end and it was super good! Ditto to the time it takes to thread everything.
Great recipe, simple and fairly easy – except the threading, which in my experience is the hardest part.
Vegan note – 1.5 of us are vegan. As an addition included zucchini and marinated same time as chicken. Came out great.
Also, we skewered chicken and vegetables separately. It made it very easy to cook items to different doneness. I coined the term ‘family style skewers’. That way you can pick more or less depending on what you like.
This marinade is delicious! I used chicken thighs and marinated for about 6 hours. We didn’t end up basting the kabobs with the reserved sauce, so I served it on the side. This is a fantastic recipe. Kabobs are a bit of work, so I reserve them for special occasions (we tried this recipe for Father’s Day). I will, however be using this marinade in various ways moving forward. SO GOOD! Thank you!!!
Great recipe, very easy to follow and my toddler even at some!! Will definitely make again, marinating the chicken is a step you don’t want to ignore!!!
What teriyaki sauce brand do you use, please. There are so many to choose from.
Would I be able to do this in the oven or on the stove? Was going to cook it tonight, but now it’s pouring rain and would rather not cook outside if possible . I’m super excited to try it though!!
I’m running into that problem tomorrow! Did you end up making it in the pan?
How long can you marinate the chicken? The recipe states two hours to overnight, up to eight hours.
Great recipe! I love the teriyaki glaze. I made white rice with it and it’s awesome!
I made these tonight, and they turned out perfect. Even my picky eater enjoyed it.
I served it with grilled corn on the cob, garden salad and left over potato salad.
It’s on my next big bbq menu for sure
This was fabulous! I did not alter the recipe at all. I agree that the marinade was more of a thick paste, but I resisted temptation to alter it and it came out great. This will definitely go on regular rotation for me. I served it with a Greek salad comprised of cucumbers, red onion, cubes feta, green pepper, grape tomatoes, homemade Greek dressing and a dollop of tzatziki I grilled both thighs and breasts. Both were great.
DELICIOUS! Was a hit with the family. We did bkth skewers and skinless chicken thighs. Tasted even better on the mere skinless chicken thighs. DEFINITELY a keeper recipe and I passed it on.
I never change a recipe on the first go around and im glad i didn’t. Fantastic! Great job! Was perfect. Thanks.
Since i like a bit of heat next time i make this i may sprinkle a bit of red chili flakes at the end.
Excellent! I made one change, adding 2T of honey to the marinade. My husband and I loved the chicken, and I was able to adapt the recipe for our vegetarian daughter by substituting marinated tofu for the chicken.
Made exactly as the recipe calls and turned out delicious!
This was delicious, and I will definitely make it again. Since there are only two of us, I halved the recipe. Should have stuck with the original amounts! I changed it, though, to match what I had in the fridge. I used chicken thigh pieces; doubled the bell pepper since we really like them; used canned pineapple chunks (in juice); and cooked the pieces in a big skillet.
These were delicious, just followed the recipe exactly.
Absolutely scrumptious! I am making this again for Father’s Day
Wow! This appeared in my FB feed this morning and just had to take advantage of a great grilling night. I was too lazy to do skewers, so I just marinated about 2.p pounds of thin chicken tenders and the veggies (which i cooked in a veggie grill pan). My family loved it so much. The sauce is delicious and I plan to try it on steak too.
I didn’t have Teriyaki,or BBQ Sauce, instead I mixed
Tamari, Ketchup, Fish Sauce, Garlic, Brown Sugar, Rice Wine Vinegar, and a bit of Sweet Chili Thai Sauce…
Worked well…
All the other ingredients as star in the Recipe…
YUM! Made these last night, I could’ve sworn when I was in the grocery store that I had grabbed Teriyaki sauce but instead my hand decided to reach for some stir fry sauce, I was scared to try it but it was still delicious! I had made these along with some brats. Mondays are rough so I figured why not something easy to do.
Haven’t made these yet. Anyway to make these without a grill? Is there a way to make them in an oven?
Hi Claire! You can try to cook these in the oven or on a grill pan on the stovetop if you do not have access to a grill.
I am gonna make it soon but I have teriyaki marinade at home , not teriyaki sauce . Will it give different taste if I use teriyaki marinade instead of teriyaki sauce ?
Yes, the flavor profile will vary.
I am making these tonight so your answer may come too late but it’s raining so I’m going to broil these kabobs hoping they will be almost as good as grilling. Have you ever broiled them?
I actually have not – hope they turned out okay! 🙂
I made these last night on my Weber kettle. They were delicious and easy. Everything I have tried from this site has been very good.
That’s what we love to hear! Thanks for sharing, Jason!
Made these last night. Prep was quick and easy. The flavor combination was outstanding in my opinion. I served it with basmati rice and sugar snap peas. Garnished with scallions and chopped roasted almonds. My husband and I both loved it. One note: I used canned pineapple “in 100% juice”, as in the past I’ve had problems with fresh pineapple over-tenderizing meat.
That’s such a great way to serve it! Thanks for sharing, Andrea!
I am going to prep everything and take with us camping this weekend. What kind of bbq sauce and teriyaki sauce do you reccomend? There are so many different kinds and I have no idea which to use.
Brittany, this really depends on your personal preference – do you like a smoky BBQ sauce? A spicy BBQ sauce?
I made these tonight and they were fantastic! I did however tweaked them. I used boneless chicken thighs, cleaned really well, and some chuck steak chunks. Also added some sriracha sauce and crushed red peppers flakes to the marinade. Thank you for this recipe, my wife loved it, especially with the homemade margaritas we made. Perfect!
Margaritas are so perfect with this! Thanks for sharing, David!
Very good! My picky 4 year old even loved them! Doesn’t need and salt imo. This recipe is definitely a keeper.
So delicious! Made these tonight! Yum 🙂
Best kabobs I’ve made!!!!! Whole family loved them.
I have made this recipe twice and the marinade is delicious! It works so well with the grilled chicken and veggies. Thanks for a great recipe!
Thanks, Cyndi!
Do you have the calories?
Hi Nicole! Nutritional information is provided only for select and some new recipes at this time. However, if it is not available for a specific recipe, we recommend using free online resources at your discretion (you can Google “nutritional calculator”) to obtain such information. Hope that helps!
WOW! Sooooooo GOOD!!!
Yay!!
Rice is great with this!
Delicious, added Tab of Sirachi sauce, added about 3 Tab ginger to the marinade!!!!
Yum!
Made this last night for husband and 2 teens, and like so many of your recipes, it was delicious! Thanks for keeping it delicious and easy! You’re one of my go to recipe sites.
So happy to hear!
I was wondering if you think this could be made with tofu instead of chicken? I am having a BBQ and wanted to make these but also have an option for vegetarians who are coming. Love your recipes!
Thank you!
Yes, of course! What a great idea!
Made this over the weekend for my husband and three kids.(10,8,5) They all loved it. It was a very fun, easy, and tasty recipe that had a nice wow factor for the kids especially being served on skewers and easy clean up too! We will definitely make this again. We served it with Jasmine rice. Thank you!
Rice is great with this!
Hello, I am thinking of making this with ribs. Do you recommend cooking the chicken on it’s own kabob? Do the vegetables cook fast then the chicken. Also, what about adding bacon with the chicken. Will the bacon be fully cooked with the chicken?
I made these last night and they were delicious! I never thought of mixing BBQ and Teriyaki sauce. The flavors from both really stand out and create that perfect sweet and spicy tang. My husband and I now have lunch for two days this week! I will definitely be making these again before the summer ends!
That’s great, Meghan! Glad you liked it!
This is DELICIOUS!!! Even my ever so picky husband liked it! We have tried so many of your grilling recipes this summer because it’s been just to dang hot in South Carolina to even think about cooking in the kitchen! We haven’t had one yet that disappoints! Thanks for sharing them!
That’s awesome!
Recipe looks delicious and I cannot wait to try it! I think think my little ones will even enjoy this!
Question – what is the chili sauce that is in the picture? Is this a dipping sauce?
Hi Kristen! It’s actually the barbecue sauce mixture.
If I wanted to make these stove top or in the oven, what temps/times would you recommend as a general grilling to indoors ratio?
Hi Caroline! Unfortunately, without having tried this myself, it is hard to advise temps/times with certainty. As always, please use your best judgment regarding substitutions and modifications.
Hi Chungah,
This recipe looks terrific and I can’t wait to try it!
Quick question before I do – what is the barbecue sauce you use? Home made of bottle bought?
Would appreciate your feedback.
Thanks,
-Chris.
I use Stubb’s Original BBQ Sauce – it’s one of my faves!
Hi! How far in advance could I make the marinade? Could it be frozen and then thawed when needed? Thank you! I love all your recipes!
Freezing sounds like an amazing idea but unfortunately, I cannot answer this with certainty as I have never tried freezing this myself. Please use your best judgment for freezing and reheating.