BBQ Pineapple Chicken Kabobs: Sweet, Smoky, and Perfectly Grilled

1. Introduction

There’s something about food on a stick that just feels fun and festive, especially when it involves the irresistible flavors of barbecue and the sweet, tangy taste of grilled pineapple. These BBQ Pineapple Chicken Kabobs are a perfect example – juicy chunks of chicken and sweet pineapple, along with vibrant bell pepper and onion, all threaded onto skewers and coated in a smoky, savory sauce. They’re a guaranteed hit at any cookout or a fantastic way to bring the taste of summer grilling to your table any time of year.

This recipe combines the smoky depth of barbecue sauce with the savory notes of teriyaki and the bright, aromatic punch of garlic and ginger to create a flavorful marinade and finishing sauce. Chicken breast provides lean protein, while fresh pineapple not only adds sweetness and a tropical twist but also contains enzymes that can help tenderize the chicken during marinating. Grilling over medium heat imparts a lovely smoky char to the ingredients, and the final brush with the reserved sauce creates a delicious glaze.

Kabobs, or skewers, are a cooking method found in cuisines around the world, prized for their ease of portioning and even cooking. This specific combination of BBQ and pineapple is a popular pairing, offering a balance of sweet, savory, and smoky flavors. This recipe delivers a healthy, flavorful, and visually appealing meal that is perfect for outdoor cooking. Its focus on marinated and grilled protein and vegetables shares a delicious commonality with other grilled recipes, such as a grilled chicken guide that explores different cuts and marinades.

2. Recipe Summary

Cuisine: American / Fusion (BBQ / Teriyaki)

Difficulty Level: Easy

Total Preparation and Cooking Time: Approximately 30-45 minutes (plus marinating time)

Dietary Classification: Contains meat. Can be adapted to be Gluten-Free and Soy-Free with substitutions.

3. Equipment and Utensils

You’ll need standard grilling equipment and a few basic kitchen tools for these kabobs:

• Grill: A gas or charcoal grill preheated to medium heat is essential for cooking the kabobs.
• Medium bowl: To combine the barbecue sauce, teriyaki sauce, garlic, and ginger for the marinade and reserved sauce.
• Gallon size Ziploc bag or large bowl: For marinating the chicken. A Ziploc bag is convenient for ensuring the chicken is fully coated in the marinade.
• Measuring cups and spoons: For accurate measurement of sauce ingredients, oil, salt, and pepper.
  • Liquid measuring cups (⅔ cup): For barbecue sauce and teriyaki sauce.
  • Measuring spoons (tablespoon): For grated ginger and canola oil.
  • Measuring spoons (cloves): For minced garlic.
• Sharp knife & cutting board: For cutting the chicken breasts into 1-inch chunks, cutting the bell pepper and onion into 1 ½-inch pieces, grating the ginger, and mincing the garlic.
• Box grater or microplane zester: For easily grating fresh ginger.
• Garlic press (optional): For mincing garlic quickly.
• Wooden or metal skewers: If using wooden skewers, soak them in water for at least 30 minutes before threading the kabobs to prevent them from burning on the grill. Metal skewers do not require soaking.
• Brush: For brushing the skewers with canola oil and with the reserved barbecue sauce mixture.
• Tongs: For turning the kabobs on the grill and removing them when cooked.
• Plate or tray: To hold the assembled kabobs before grilling.
• Small bowl or container: To hold the reserved barbecue sauce mixture.
• Instant-read thermometer: For checking the internal temperature of the chicken to ensure it is cooked through (165°F / 74°C).

4. Serving Suggestions

BBQ Pineapple Chicken Kabobs are a fantastic main course perfect for a casual meal or gathering.

• Plating: Serve the hot, grilled kabobs directly from the grill on a platter. The vibrant colors of the chicken, pineapple, and vegetables are very appealing.
• Side Dish Ideas: These kabobs pair wonderfully with classic barbecue sides:
  • Rice (white, brown, or coconut rice): A simple base to serve alongside the kabobs. Coconut rice would enhance the tropical flavors.
  • Corn on the cob: Grilled or boiled.
  • Potato salad or coleslaw: Classic cold sides for a cookout.
  • Grilled vegetables: Such as zucchini, asparagus, or bell peppers.
  • A simple green salad: For a lighter option.
• Complementary Side Dishes: Consider offering extra barbecue sauce for dipping.
• Wine or Beverage Pairings:
  • Beer: A light lager, a pale ale, or a wheat beer would pair well with the smoky and sweet flavors.
  • Wine: A slightly off-dry Riesling, a crisp Sauvignon Blanc, or a light-bodied red like a Pinot Noir could complement the flavors.
  • Non-alcoholic: Iced tea, lemonade, or a pineapple-based drink would be refreshing.

5. Nutritional Information

Please note that the following nutritional information is an estimate per serving (based on an assumed 4-6 servings from 2 pounds of chicken, divided among kabobs) and can vary significantly based on the specific brands of barbecue sauce and teriyaki sauce used (sugar and sodium content vary greatly), the amount of canola oil used, and whether any extra reserved sauce is used for dipping.

Detailed Nutritional Breakdown (Estimate per Serving):

• Calories: Approximately 300-400 kcal
• Macronutrient Distribution (Estimate):
  • Carbohydrates: 20-30g (primarily from sauces and pineapple)
  • Protein: 30-40g (primarily from chicken)
  • Fat: 10-15g (primarily from chicken and canola oil)
• Dietary Classification: Contains meat. Can be adapted to be Gluten-Free (ensure sauces are GF and use tamari instead of soy sauce-based teriyaki) and Soy-Free (use coconut aminos instead of teriyaki sauce).
• Potential Health Benefits: Boneless, skinless chicken breast is a good source of lean protein. Pineapple provides Vitamin C and manganese. Bell pepper and onion provide vitamins and fiber. However, barbecue and teriyaki sauces can be high in sugar and sodium; using low-sodium options can help. This dish offers a good balance of protein and some nutrients.

6. Storage and Reheating

Grilled chicken kabobs are best enjoyed fresh, but leftovers can be stored and reheated.

• Proper Storage Instructions: Allow the grilled chicken and vegetables to cool completely. Remove the ingredients from the skewers and store them in an airtight container in the refrigerator. Store any leftover reserved barbecue sauce separately.
• Refrigeration Instructions: Store in the refrigerator for 3-4 days. The texture of the grilled vegetables may soften slightly.
• Freezing Recommendations: Cooked grilled chicken can be frozen. Allow to cool, remove from skewers, and store in a freezer-safe container or bag for up to 2-3 months. The grilled vegetables and pineapple may not freeze as well, becoming softer upon thawing.
• Reheating Methods:
  • From Refrigerator: For best results, reheat the chicken and vegetables in a skillet over medium heat, stirring occasionally, until heated through. You can add a splash of water or broth if needed. Alternatively, reheat gently in the microwave. Reheat any leftover reserved sauce in a small saucepan over low heat.
  • From Frozen (Chicken Only): Thaw frozen cooked chicken overnight in the refrigerator. Reheat as from refrigerated.

7. Expert Tips and Variations

Make your BBQ Pineapple Chicken Kabobs the star of the grill with these expert tips and creative variations.

• Tips from Professional Chefs:
  • Cut ingredients into similar sizes: Aim for 1-inch chunks of chicken and 1 ½-inch pieces of pineapple, bell pepper, and onion, as specified in the ingredients. This helps ensure everything cooks evenly on the skewer.
  • Don’t over-marinate chicken: While marinating adds flavor, marinating chicken breast for more than 8 hours can sometimes start to break down the protein due to the acidity, resulting in a slightly mushy texture. 2-4 hours is often sufficient for flavor.
  • Reserve sauce before adding chicken: As noted in the instructions, reserve ½ cup of the marinade before adding the chicken to the rest of the marinade. This reserved portion is used for brushing the cooked kabobs and is safe to use because it hasn’t been in contact with raw chicken.
  • Soak wooden skewers: If using wooden skewers, soak them in water for at least 30 minutes before threading to prevent them from burning¹ on the grill.
  • Don’t overcrowd the grill: Leave space between the kabobs on the grill to allow for even cooking and browning.
  • Cook chicken to the correct internal temperature: Use an instant-read thermometer to ensure the thickest part of the chicken reaches 165°F (74°C) for food safety.
  • Brush with reserved sauce at the end: Brushing the cooked kabobs with the reserved sauce during the last 1-2 minutes of grilling creates a lovely glaze and adds extra flavor without burning the sugars in the sauce.
  • Let chicken rest (optional): After grilling, let the chicken rest for a few minutes off the grill before serving to allow the juices to redistribute, resulting in more tender chicken. However, with kabobs, they are often served immediately.
• Common Mistakes to Avoid:
  • Not soaking wooden skewers: They will burn.
  • Over-marinating the chicken: Can affect texture.
  • Not reserving sauce before marinating: Using marinade that has been in contact with raw chicken as a finishing sauce is a food safety risk.
  • Overcooking the chicken: Results in dry, tough chicken. Use a thermometer!
  • Overcrowding the grill: Leads to uneven cooking.
  • Adding sugary sauce too early: The sugars can burn before the chicken is cooked. Brush on at the end.
• Creative Recipe Variations:
  • Different protein: Substitute chicken breast with boneless, skinless chicken thighs (marinating time might be similar or slightly longer), pork tenderloin cubes, or even large shrimp (cooking time will be much shorter, only a few minutes per side). For a pescatarian option, firm fish chunks like swordfish or tuna could be used, but they cook quickly and may require shorter marinating.
  • Different vegetables: Use different colored bell peppers, zucchini chunks, cherry tomatoes, mushrooms, or even large chunks of firm tofu for a vegetarian option (marinating tofu well and potentially pressing it first).
  • Spicier marinade: Add a pinch of cayenne pepper, extra red pepper flakes, or a dash of hot sauce to the marinade mixture.
  • Add ginger and garlic to the reserved sauce: Add a little extra freshly grated ginger and minced garlic to the reserved sauce for an extra flavor boost when brushing the cooked kabobs.
  • Make it soy-free: Use coconut aminos instead of the teriyaki sauce. Ensure your barbecue sauce is also soy-free and gluten-free if needed.
  • Make it gluten-free: Ensure your barbecue sauce and teriyaki sauce (or use tamari instead of soy sauce-based teriyaki) are certified gluten-free.
  • Indoor cooking: If you don’t have a grill, you can cook these kabobs indoors. Preheat your oven to 400°F (200°C) and bake on a baking sheet lined with foil or parchment paper for 20-25 minutes, turning halfway, or until chicken is cooked through. You can also cook them under the broiler or in a grill pan on the stovetop.
• Seasonal Adaptations: These kabobs are perfect for grilling season in warmer months, but can be made indoors year-round.

8. Ingredients Section

Gathering these ingredients is key to your delicious BBQ Pineapple Chicken Kabobs. Ensure your chicken and vegetables are cut into uniform pieces.

• ⅔ cup barbecue sauce: Choose your favorite brand and flavor of barbecue sauce. The sweetness and smokiness will vary.
• ⅔ cup teriyaki sauce: Provides savory, umami flavor. Look for a good quality teriyaki sauce.
• 3 cloves garlic, minced: Fresh garlic adds essential aromatic flavor.
• 1 tablespoon freshly grated ginger: Fresh ginger provides a warm, aromatic, and slightly pungent flavor.
• 2 pounds boneless skinless chicken breasts, cut into 1-inch chunks: Choose good quality chicken breasts. Cut them into roughly equal-sized 1-inch chunks for even cooking.
• 2 cups fresh pineapple chunks: Use fresh pineapple for the best flavor and texture. Cut into roughly 1 ½-inch chunks. Canned pineapple chunks (drained) can be used in a pinch, but fresh is preferred.
• 1 red bell pepper, cut into 1 ½-inch pieces: Washed, seeded, and cut into pieces that are roughly the same size as the pineapple chunks and onion pieces for even cooking and threading.
• 1 sweet onion, cut into 1 ½-inch pieces: A sweet onion (like Vidalia) works well, or a red onion for color. Cut into pieces that are roughly the same size as the other vegetables and pineapple.
• 2 tablespoons canola oil: Used for brushing the skewers before grilling to help prevent sticking and promote browning. Other neutral oils like vegetable oil can be used.
• Kosher salt and freshly ground black pepper, to taste: For seasoning the kabobs before grilling.

Measurement Conversions (Approximate):

• ⅔ cup barbecue sauce = approx. 160 ml
• ⅔ cup teriyaki sauce = approx. 160 ml
• 3 cloves garlic = approx. 1 ½ tsp minced (approx. 5g)
• 1 tablespoon freshly grated ginger = approx. 5-7g
• 2 pounds boneless skinless chicken breasts = approx. 900g
• 2 cups fresh pineapple chunks = approx. ¾ – 1 lb (340-450g)
• 1 red bell pepper = approx. 1.5 – 2 cups pieces (approx. 150-200g)
• 1 sweet onion = approx. 1.5 – 2 cups pieces (approx. 150-200g)
• 2 tablespoons canola oil = approx. 30 ml

Quality and Sourcing Recommendations: Use good quality chicken breasts and fresh, ripe pineapple when in season. Choose barbecue and teriyaki sauces you enjoy.

Possible Ingredient Substitutions:

• Barbecue sauce/Teriyaki sauce: See variations for making it gluten-free or soy-free. You can adjust the ratio of BBQ to teriyaki sauce to your preference.
• Garlic/Ginger: Powdered versions can be used in a pinch, but fresh provides superior flavor (use about ¼ tsp garlic powder and ¼ tsp ginger powder per specified fresh amount).
• Boneless skinless chicken breasts: See variations for other protein options (thighs, pork, shrimp, fish, tofu).
• Fresh pineapple chunks: Canned pineapple chunks (drained) can be used.
• Red bell pepper: Any color bell pepper can be used.
• Sweet onion: Red onion or yellow onion can be used.
• Canola oil: Vegetable oil or other neutral oils can be used.

Notes on Ingredient Preparation: Cut chicken breasts into 1-inch chunks. Cut bell pepper and onion into roughly 1 ½-inch pieces. Cut pineapple into roughly 1 ½-inch chunks. Grate ginger and mince garlic. If using wooden skewers, soak them in water.

9. Step-by-Step Instructions

Grilling these BBQ Pineapple Chicken Kabobs is a straightforward process once the marinating is done.

1. Prepare the Marinade and Reserve Sauce:
   • In a medium bowl, combine the ⅔ cup of barbecue sauce, ⅔ cup of teriyaki sauce, 3 cloves of minced garlic, and 1 tablespoon of freshly grated ginger. Stir with a spoon until all the ingredients are well mixed.
   • Reserve ½ cup of this barbecue sauce mixture and set it aside in a small bowl or container. This reserved sauce will be used for brushing the cooked kabobs at the end.
2. Marinate the Chicken:
   • In a gallon size Ziploc bag or a large bowl, combine the remaining barbecue sauce mixture and the 2 pounds of 1-inch chicken chunks.
   • Close the bag or cover the bowl and refrigerate for at least 2 hours to overnight, but no more than 8 hours, to allow the flavors to penetrate the chicken. Turn the bag or stir the chicken occasionally to ensure it is evenly coated in the marinade.
3. Drain Chicken and Prepare Kabobs:
   • Drain the marinated chicken from the marinade, discarding the used marinade.
   • Thread the marinated chicken chunks alternately with the 2 cups of fresh pineapple chunks, 1 red bell pepper (cut into 1 ½-inch pieces), and 1 sweet onion (cut into 1 ½-inch pieces) onto the soaked wooden or metal skewers. Try to distribute the ingredients evenly on each skewer.
   • Place the assembled kabobs on a plate or tray. Brush them lightly on all sides with the 2 tablespoons of canola oil.
   • Season the kabobs on all sides with kosher salt and freshly ground black pepper to taste.
4. Preheat Grill:
   • Preheat your grill to medium heat. The grates should be hot enough to sizzle when lightly oiled, but not so hot that the kabobs burn quickly.
5. Grill the Kabobs:
   • Carefully add the assembled and seasoned skewers to the preheated grill. Leave some space between the kabobs.
   • Cook, turning the kabobs occasionally with tongs, for about 10 minutes. The cooking time will vary depending on the heat of your grill and the size of your chicken chunks. Cook until the chicken is completely cooked through and reaches an internal temperature of 165°F (74°C) when checked with an instant-read thermometer in the thickest part of a chicken chunk. The pineapple and vegetables should be tender and slightly charred.
6. Brush with Reserved Sauce:
   • During the last 1-2 minutes of grilling, brush the kabobs generously on all sides with the reserved ½ cup of barbecue sauce mixture. The heat of the grill will caramelize the sugars in the sauce and create a delicious glaze.
7. Serve Immediately:
   • Carefully remove the finished BBQ Pineapple Chicken Kabobs from the grill using tongs.
   • Serve immediately while hot, perhaps with extra reserved sauce on the side for dipping.

Visual Preparation and Grilling Cues:

• Marinated chicken: Coated in the dark sauce.
• Assembled kabobs: Colorful with alternating chicken, pineapple, and vegetables on skewers.
• Grilled kabobs: Golden brown, slightly charred edges, chicken is opaque.
• Brushed kabobs: Glazed with the reserved sauce.

Possible Troubleshooting Tips:

• Chicken is dry: This is usually from overcooking. Use an instant-read thermometer to ensure it reaches 165°F (74°C) and remove from heat. Avoid over-marinating.
• Kabobs are burning: Your grill heat might be too high. Reduce the heat to medium. Ensure wooden skewers are soaked if using.
• Ingredients are falling off the skewers: Ensure ingredients are cut into appropriate sizes (1-inch for chicken, 1 ½-inch for vegetables/pineapple) and threaded securely onto the skewers.
• Chicken is cooked but vegetables are hard: Ensure vegetables are cut into similar sizes to the chicken and pineapple for even cooking. If necessary, you can cut tougher vegetables into slightly smaller pieces.
• Sauce is burning on the grill: Ensure you only brush with the reserved sauce during the last 1-2 minutes of grilling to avoid burning the sugars in the sauce.

Explanation of Preparation and Grilling Methods:

• Marinating: Infusing the chicken with the flavors of the barbecue and teriyaki sauces, garlic, and ginger. The acidity in the marinade (from teriyaki and potentially BBQ sauce) and enzymes in pineapple can also help tenderize the chicken.
• Threading: Assembling ingredients onto skewers for easy handling and even cooking on the grill.
• Grilling: Cooking over direct heat from the grill, which imparts smoky flavor and creates char marks.
• Brushing with Reserved Sauce: Adding a final layer of glaze and flavor to the cooked kabobs without the food safety risk of using marinade that was in contact with raw meat.

10. Frequently Asked Questions (FAQ)

Here are some common questions about making BBQ Pineapple Chicken Kabobs:

• Do I have to use fresh pineapple? Fresh pineapple is recommended for the best flavor and texture, and its enzymes can help tenderize the chicken. Canned pineapple chunks (drained) can be used in a pinch, but the flavor and texture will be slightly different.
• Can I use chicken thighs instead of chicken breasts? Yes, boneless, skinless chicken thighs can be used. They are often more forgiving and less likely to dry out than chicken breasts. Marinating time can be similar or slightly longer. For more on using chicken thighs, check out a grilled chicken guide.
• How long should I marinate the chicken? Marinate for at least 2 hours for flavor, up to 8 hours for deeper flavor. Avoid marinating for much longer than 8 hours due to the acidity in some marinades potentially affecting the chicken’s texture.
• Can I bake these kabobs in the oven? Yes, if you don’t have a grill. Preheat your oven to 400°F (200°C). Arrange the threaded kabobs on a baking sheet lined with foil or parchment paper. Bake for 20-25 minutes, flipping halfway through, or until the chicken reaches 165°F (74°C). Brush with reserved sauce during the last few minutes.
• Is this recipe spicy? The spice level depends on the heat of your barbecue sauce and teriyaki sauce. If you prefer it spicier, you can add a pinch of cayenne pepper or red pepper flakes to the marinade.
• Can I make this ahead of time? You can prepare the marinade and cut the chicken and vegetables ahead of time. Marinate the chicken for the recommended time. Thread the skewers just before grilling for the best results, as the cut vegetables can sometimes release moisture while sitting on the skewers.
• What is the best way to prevent wooden skewers from burning? Soak them in water for at least 30 minutes before threading and grilling.

These BBQ Pineapple Chicken Kabobs are a delicious, flavorful, and easy meal that is perfect for grilling. The combination of sweet pineapple, juicy chicken, and smoky sauce is truly irresistible. Enjoy these perfectly grilled kabobs!