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This hearty BBQ Pineapple Chicken Kabobs recipe has become my summer grilling staple. The perfect balance of sweet, tangy, and savory flavors creates a crowd-pleasing dish that disappears within minutes at any backyard gathering.
I first made these kabobs for a last-minute neighborhood cookout, and now they're requested at every summer get-together. The combination of juicy pineapple with tender chicken keeps everyone coming back for seconds.
Ingredients
- Barbecue sauce: provides that classic smoky sweetness critical for authentic grilled flavor
- Teriyaki sauce: adds umami depth and helps create that irresistible glaze
- Fresh garlic and ginger: bring aromatic punch that elevates the marinade beyond basic
- Boneless skinless chicken breasts: ensure tender juicy bites when cut properly
- Fresh pineapple chunks: offer natural sweetness and caramelization when grilled
- Red bell pepper: adds vibrant color and subtle sweetness when charred
- Sweet onion: provides essential savory notes and becomes gloriously caramelized
- Canola oil: helps prevent sticking and promotes beautiful grill marks
Step-by-Step Instructions
- Prepare the marinade:
- Combine barbecue sauce, teriyaki sauce, minced garlic, and freshly grated ginger in a medium bowl until thoroughly incorporated. This flavor base creates the perfect balance of sweet, savory, and tangy notes that will infuse into every bite of chicken. Make sure to reserve 1/2 cup of this mixture for basting later.
- Marinate the chicken:
- Place chicken chunks in a ziplock bag or large bowl and pour the marinade over them, ensuring each piece is well coated. Allow the chicken to marinate in the refrigerator for at least 2 hours, though overnight yields the most flavorful results. The longer marinating time allows the proteins to break down slightly, resulting in exceptionally tender meat.
- Assemble the skewers:
- Drain the marinated chicken pieces and alternate threading chicken, pineapple chunks, bell pepper, and onion pieces onto skewers. Create a pattern that evenly distributes the ingredients for both visual appeal and consistent cooking. Brush the assembled skewers with canola oil and season with salt and pepper to enhance the flavors.
- Grill to perfection:
- Cook the skewers on a preheated medium-heat grill, turning occasionally to ensure even cooking on all sides. This should take approximately 10 minutes until the chicken reaches the food-safe internal temperature of 165°F. The vegetables will develop a slight char while the pineapple caramelizes beautifully.
- Apply the finishing glaze:
- Brush the reserved barbecue sauce mixture generously over all sides of the kabobs during the final 1-2 minutes of cooking. This creates that irresistible sticky glaze that makes these kabobs truly special without burning the sugars in the sauce.
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My family's favorite part of this recipe is always the pineapple. When grilled, it transforms into caramelized perfection with an intensified sweetness that perfectly complements the savory chicken. My daughter always tries to sneak extra pineapple chunks onto her skewers.
Make-Ahead Options
These kabobs are perfect for meal prep or entertaining. You can marinate the chicken up to 8 hours ahead of time, and even assemble the skewers several hours before grilling. Just keep them refrigerated and covered until you're ready to cook. This flexibility makes them ideal for busy weeknights or weekend gatherings when you want to minimize last-minute preparation.
Serving Suggestions
Serve these vibrant kabobs over a bed of coconut rice to complement the tropical pineapple flavors. A simple side salad with cucumber and avocado makes a refreshing accompaniment. For a complete feast, pair with grilled corn on the cob brushed with a little of the reserved sauce. These versatile kabobs work beautifully for both casual backyard dinners and more formal gatherings.
Helpful Substitutions
While fresh pineapple provides the best flavor and texture, canned pineapple chunks drained well can work in a pinch. Chicken thighs can replace breast meat for even juicier results. Feel free to customize the vegetables based on seasonal availability. Zucchini, yellow squash, or mushrooms make excellent additions or substitutions that still complement the flavor profile of the marinade.
Recipe FAQs
- → Can I use canned pineapple instead of fresh?
Yes, you can substitute canned pineapple chunks, but be sure to drain them well. Fresh pineapple provides the best flavor and caramelizes better on the grill, but canned will work in a pinch. Choose pineapple packed in juice rather than syrup for a more natural flavor.
- → How can I prevent my wooden skewers from burning?
Soak wooden skewers in water for at least 30 minutes before threading on ingredients. This prevents them from burning on the grill. Alternatively, you can use metal skewers which don't require soaking and can be reused indefinitely.
- → Can I make these kabobs in the oven?
Absolutely! Bake the assembled kabobs on a lined baking sheet at 425°F for about 15-20 minutes, turning halfway through. Brush with the reserved sauce in the last 5 minutes of cooking. Finish with a quick broil for 1-2 minutes if you want more caramelization.
- → What sides pair well with these chicken kabobs?
These kabobs pair wonderfully with coconut rice, a simple green salad, grilled corn on the cob, or Hawaiian-style macaroni salad. For a complete tropical-themed meal, consider serving with a mango avocado salsa or a side of plantains.
- → Can I prepare the kabobs ahead of time?
Yes, you can assemble the kabobs up to 24 hours in advance and keep them covered in the refrigerator. Just be sure to brush with oil and season right before grilling. The chicken can also be marinated separately for up to 8 hours before threading onto skewers.
- → What's the best type of barbecue sauce to use?
A slightly sweet barbecue sauce works best to complement the teriyaki and pineapple flavors. Hickory, honey, or brown sugar-based barbecue sauces are excellent choices. For a spicy kick, try using a sauce with chipotle or habanero.