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These flavor-packed BBQ Pineapple Chicken Kabobs turn basic items into a tasty summer dish that brings island feels to your table. The mix of sweet, tangy pineapple with rich BBQ chicken creates a balanced combo that'll have everyone grabbing more.
I now make these kabobs every summer when friends come over. The first time I put them out at a backyard party, they vanished quicker than anything else I'd cooked. Now my buddies always ask for "those awesome pineapple chicken sticks" whenever they stop by during grill season.
Ingredients
- Barbecue sauce: Makes a gooey sweet coating that turns golden brown
- Teriyaki sauce: Gives a rich, savory kick that works great with the sweet pineapple
- Fresh garlic and ginger: Add bold aromas that make the whole dish pop
- Boneless skinless chicken breasts: Stay moist and soft thanks to the marinade
- Fresh pineapple chunks: Bring natural sweetness and a tiny bit of tang for balance
- Red bell pepper: Adds bright color and a nice snap that works with the soft chicken
- Sweet onion: Offers mild flavor that gets sweeter while cooking
- Canola oil: Keeps food from getting stuck and helps make nice grill lines
Step-by-Step Instructions
- Mix up your sauce:
- Stir barbecue sauce, teriyaki sauce, chopped garlic, and fresh ginger in a bowl. Put aside 1/2 cup for brushing later. This mix creates a deep sweet-savory base that'll turn golden on your grill.
- Soak the chicken:
- Put chicken chunks in a plastic bag or bowl and cover with the sauce mix. Let it sit for at least 2 hours, but leaving it overnight makes it even more tender and tasty. The sauce works to both flavor and soften the chicken bits.
- Build your kabobs:
- After the chicken has drained, put pieces of chicken, pineapple, pepper and onion onto skewers in a pattern. This looks good and helps everything cook evenly with flavor in every bite.
- Get ready to grill:
- Rub the finished skewers with canola oil so they won't stick and add some salt and pepper. This easy step helps them brown nicely and keeps them from sticking to your grill.
- Cook them right:
- Grill kabobs on medium heat, turning now and then for even cooking. Chicken needs to hit 165°F inside, which usually takes about 10 minutes. Keep an eye on them since the sugar in the sauce can burn if it gets too hot.
- Add the last touch:
- In the last couple minutes of cooking, brush on some of that saved sauce mix. This makes them shiny and adds extra flavor without any worries about using the sauce that had raw chicken in it.
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When I first tried making these kabobs, I put in twice the ginger by mistake and found out it was actually better that way. That extra spicy warmth balanced out the sweetness just right and created what my family now calls "the magic mix" which we put on everything from chicken to fish.
Make-Ahead Tips
These kabobs work great for parties since you can do most of the work ahead. Soak the chicken overnight, and in the morning, you can even put together the skewers and keep them in the fridge. When your guests show up, just fire up the grill and cook. The hard part happens while you're sleeping!
Choosing the Right Pineapple
For the tastiest kabobs, grab a ripe pineapple that smells sweet at the bottom and feels slightly soft when you press it. If you buy pre-cut pineapple, pat it dry before putting on skewers so your kabobs don't get soggy on the grill. Fresh pineapple tastes way better than canned stuff, plus it browns nicely and stays firm when cooking.
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Serving Suggestions
These bright kabobs go really well with coconut rice, which matches the tropical pineapple vibe. For a full meal, I often add a simple cucumber salad with rice vinegar and sesame oil on the side. To go all in on the Hawaiian theme, try serving with mac salad or grilled veggie skewers for a complete backyard feast.
Frequently Asked Questions
- → What’s the ideal marinating time?
Let the chicken soak for at least 2 hours, but for the most flavor, keep it marinating overnight—up to 8 hours total.
- → Which type of grill works best?
Both gas and charcoal grills are great. Heat them to medium for the juiciest skewers.
- → How can I avoid overcooking the chicken?
Don’t crank up the heat too high. Medium heat is perfect, and keep turning the skewers. The chicken should reach 165°F inside—no higher.
- → Can I swap fresh pineapple for canned?
Fresh pineapple works best since it holds up during grilling and tastes super fresh. If you’ve only got canned, it’ll still work—just drain it first.
- → What sides go well with these skewers?
Try serving them alongside rice, a leafy green salad, or buttery grilled corn for a full-on feast.