So saucy, so sticky, and just so darn good! These grilled chicken kabobs are tender and juicy with caramelized pineapple, sweet peppers, and onions — all slathered in a bold BBQ-teriyaki glaze.
BBQ Pineapple Chicken Kabobs
- Total Time: 4 minute
- Yield: 6 servings 1x
Description
So saucy, so sticky, and just so darn good! These grilled chicken kabobs are tender and juicy with caramelized pineapple, sweet peppers, and onions — all slathered in a bold BBQ-teriyaki glaze.
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 1½-inch pieces
1 sweet onion, cut into 1½-inch pieces
2 tablespoons canola oil
Kosher salt and freshly ground black pepper, to taste
Instructions
In a medium bowl, whisk together barbecue sauce, teriyaki sauce, garlic, and ginger. Reserve ½ cup of the mixture and set aside for basting.
In a large Ziploc bag or bowl, combine the remaining marinade with the chicken. Seal and marinate in the fridge for at least 2 hours or up to 8 hours, flipping the bag occasionally.
Drain the chicken from the marinade.
Thread the marinated chicken, pineapple chunks, red pepper, and onion onto skewers.
Brush the skewers with canola oil and season with salt and pepper.
Preheat the grill to medium heat.
Grill skewers, turning occasionally, for about 10 minutes or until chicken reaches an internal temperature of 165°F.
Brush with reserved BBQ-teriyaki sauce and cook for an additional 1–2 minutes until caramelized.
Serve immediately.
Notes
You can soak wooden skewers in water for 30 minutes before grilling to prevent burning
Use pre-cut pineapple to save time
Add zucchini or mushrooms for extra veggie variety
For a smoky flavor, grill over charcoal or add wood chips to your gas grill
- Prep Time: 2hours hours
Nutrition
- Calories: 330
- Protein: 28g
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 1½-inch pieces
1 sweet onion, cut into 1½-inch pieces
2 tablespoons canola oil
Kosher salt and freshly ground black pepper, to taste
Instructions
In a medium bowl, whisk together barbecue sauce, teriyaki sauce, garlic, and ginger. Reserve ½ cup of the mixture and set aside for basting.
In a large Ziploc bag or bowl, combine the remaining marinade with the chicken. Seal and marinate in the fridge for at least 2 hours or up to 8 hours, flipping the bag occasionally.
Drain the chicken from the marinade.
Thread the marinated chicken, pineapple chunks, red pepper, and onion onto skewers.
Brush the skewers with canola oil and season with salt and pepper.
Preheat the grill to medium heat.
Grill skewers, turning occasionally, for about 10 minutes or until chicken reaches an internal temperature of 165°F.
Brush with reserved BBQ-teriyaki sauce and cook for an additional 1–2 minutes until caramelized.
Serve immediately.
Notes
You can soak wooden skewers in water for 30 minutes before grilling to prevent burning
Use pre-cut pineapple to save time
Add zucchini or mushrooms for extra veggie variety
For a smoky flavor, grill over charcoal or add wood chips to your gas grill
FAQs
Can I bake these instead of grilling?
Yes! Bake on a foil-lined baking sheet at 425°F for 20–25 minutes, turning once, then broil for 2–3 minutes to caramelize
What’s the best BBQ sauce to use?
Go for a thick, sweet-style BBQ sauce that complements the tangy teriyaki
Can I use canned pineapple?
Fresh is best for grilling, but canned (drained) works in a pinch
Can I prep these in advance?
Yes, marinate and assemble skewers a day ahead. Grill just before serving
Can I make it vegetarian?
Swap chicken for tofu or extra veggies like mushrooms, zucchini, and bell peppers