Sticky Sweet Grilled Kabobs

This hearty BBQ Pineapple Chicken Kabobs recipe has become my summer grilling go-to, perfect for backyard gatherings or weeknight dinners that feel special.

I first created these kabobs for a neighborhood cookout, and they disappeared faster than anything else on the table. Now they're requested at every summer gathering I host.

Ingredients

• Barbecue sauce: Creates that signature sticky glaze and adds smoky depth
• Teriyaki sauce: Brings umami richness and helps tenderize the chicken
• Fresh garlic and ginger: Form an aromatic base that elevates the marinade
• Boneless skinless chicken breasts: Stay juicy when cut into even chunks
• Fresh pineapple: Provides natural sweetness and caramelizes beautifully on the grill
• Red bell pepper: Adds vibrant color and a gentle sweetness when charred
• Sweet onion: Becomes mellow and flavorful when grilled
• Canola oil: Prevents sticking and helps create perfect grill marks

Step-by-Step Instructions

Prepare the marinade:

Whisk together barbecue sauce, teriyaki sauce, minced garlic, and freshly grated ginger until completely combined. The mixture should look glossy and uniform. Be sure to reserve half a cup of this magical sauce for basting later this makes all the difference in the final flavor.

Marinate the chicken:

Place chicken chunks in a sealed container or zip bag with the marinade, ensuring each piece is well coated. Allow chicken to marinate for at least 2 hours, though overnight produces the most tender, flavorful results. The acid in the sauces works to break down the proteins in the chicken, resulting in meat that practically melts in your mouth.

Assemble the kabobs:

Thread the marinated chicken pieces onto skewers, alternating with chunks of pineapple, bell pepper, and onion. Leave a tiny bit of space between each item to ensure even cooking. Brush the assembled kabobs with canola oil and season with salt and pepper to enhance the natural flavors of each component.

Grill to perfection:

Place kabobs on a preheated medium heat grill, turning every few minutes to ensure even cooking. The chicken should reach an internal temperature of 165°F, which typically takes about 10 minutes. Watch for light charring on the vegetables and pineapple this caramelization creates incredible flavor.

Apply the finishing glaze:

Brush the reserved sauce mixture onto the kabobs during the final minutes of cooking. This creates that irresistible sticky, shiny glaze that makes these kabobs so appealing. The heat will caramelize the sugars in the sauce, creating complex flavor and a beautiful finish.

The fresh ginger in this recipe completely transforms the flavor profile. I discovered this by accident when I ran out of powdered ginger and used fresh instead. My family immediately noticed the difference and now I never make these without fresh ginger root.

Make-Ahead Tips

You can prepare the marinade up to three days in advance and store it in the refrigerator. This actually allows the garlic and ginger flavors to meld beautifully. The chicken can marinate overnight, making this perfect for planning ahead. You can even assemble the skewers completely the morning of your cookout, keeping them covered in the refrigerator until grilling time.

Ingredient Substitutions

If fresh pineapple isn't available, canned pineapple chunks work well just drain thoroughly and pat dry before skewering. Chicken thighs can replace breasts for even juicier results simply cook to the same internal temperature. For a vegetarian version, extra firm tofu works surprisingly well just press it thoroughly and marinate overnight for best flavor absorption.

Serving Suggestions

These kabobs shine when served over coconut rice, which complements the tropical pineapple beautifully. A simple cucumber salad with rice vinegar dressing makes a refreshing side that balances the rich, sticky kabobs. For a complete feast, serve alongside grilled corn on the cob brushed with a little of the reserved sauce during the last minute of cooking.

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Recipe FAQs

→ Can I use canned pineapple instead of fresh?

Yes, you can substitute canned pineapple chunks, but be sure to drain them thoroughly first. Fresh pineapple provides better caramelization and texture when grilled, but canned will work in a pinch. Choose pineapple packed in juice rather than syrup for the most natural flavor.

→ What sides pair well with these kabobs?

These kabobs pair beautifully with coconut rice, grilled vegetables, a fresh green salad, or potato salad. For a complete tropical-themed meal, consider serving with corn on the cob, coleslaw with a hint of lime, or grilled plantains.

→ Can I make these kabobs in the oven?

Absolutely! Bake the assembled kabobs on a lined baking sheet at 425°F (220°C) for 15-20 minutes, turning halfway through. For a charred finish, broil for the final 2-3 minutes while brushing with the reserved sauce.

→ How do I prevent the chicken from drying out?

Marinating is key to keeping the chicken moist. Don't skip this step, and aim for at least 2 hours. Also, be careful not to overcook—remove the kabobs from the grill once the chicken reaches 165°F internal temperature. Keeping the chicken pieces uniform in size helps ensure even cooking.

→ Can I prep these kabobs ahead of time?

Yes! You can marinate the chicken up to 8 hours ahead. For maximum convenience, you can also assemble the kabobs a few hours before cooking and keep them refrigerated. Just bring them closer to room temperature about 20 minutes before grilling for more even cooking.

→ What other vegetables work well on these kabobs?

These kabobs are versatile! Try adding cherry tomatoes, zucchini chunks, mushrooms, or colored bell peppers. Just remember that different vegetables have different cooking times, so group similar-cooking items together or cut faster-cooking vegetables in larger pieces.