
This tangy BBQ pineapple chicken kabob recipe transforms simple ingredients into a flavor explosion that brings the perfect balance of sweet, savory, and smoky. The caramelized pineapple adds juicy sweetness while the chicken soaks up the umami-rich marinade for a crowd-pleasing summer dinner.
I first made these kabobs for a backyard gathering when friends unexpectedly stayed for dinner. The marinade was quickly assembled from pantry staples, and the kabobs were such a hit that they've become my signature summer dish. Even my picky nephew asks for "those chicken popsicles" whenever he visits.
- Barbecue sauce: Creates a tangy sweet base layer of flavor use a quality brand with real smoke flavor
- Teriyaki sauce: Adds umami depth and helps create beautiful caramelization
- Fresh garlic: Provides essential aromatic notes that bottled alternatives cannot match
- Ginger: Brings brightness and subtle heat that balances the sweetness
- Boneless chicken breasts: Ensure quick even cooking look for organic free range for best flavor
- Fresh pineapple: Offers natural enzymes that tenderize the meat choose one that smells sweet at the stem
- Red bell pepper: Contributes vibrant color and slight sweetness select firm glossy peppers
- Sweet onion: Delivers caramelized flavor without overwhelming sharpness Vidalia or Maui varieties work best
- Canola oil: Prevents sticking and helps achieve beautiful grill marks
How To Make BBQ Pineapple Chicken Kabobs
- Prepare the marinade:
- Whisk together barbecue sauce, teriyaki sauce, minced garlic and grated ginger until thoroughly combined. The mixture should have a glossy appearance with visible specks of garlic and ginger throughout. Be sure to reserve exactly half a cup before adding chicken to prevent cross contamination.
- Marinate the chicken:
- Place chicken chunks in a sealed container with the marinade, ensuring every piece is coated. Allow to rest in refrigerator for at least 2 hours, though overnight produces the most flavorful results. The acids and enzymes will tenderize the meat while infusing it with flavor.
- Assemble the skewers:
- Alternate chicken, pineapple, pepper and onion on metal or pre soaked wooden skewers, leaving small spaces between each item to ensure even cooking. For best results, create a pattern that repeats twice on each skewer. Brush lightly with oil and season with a pinch of salt and pepper.
- Grill to perfection:
- Place skewers on a preheated medium heat grill, rotating every 2 3 minutes to develop caramelization on all sides. Cook until chicken reaches 165°F, approximately 10 minutes total. In the final cooking moments, brush generously with the reserved sauce mixture to create a glossy, flavorful glaze.

The first time I served these kabobs at a family gathering, my grandmother who rarely eats meat took seconds and asked for the recipe. She particularly loved how the pineapple caramelizes on the grill, creating little pockets of intense sweetness that complement the savory chicken. Now whenever I smell that distinctive combination of teriyaki and barbecue sauce, I'm instantly transported to summer evenings with family gathered around the patio table.
Make Ahead Options
These kabobs shine as a prepared ahead meal. You can marinate the chicken up to 24 hours in advance, and even assemble the skewers completely up to 8 hours before cooking. Store assembled raw kabobs covered in the refrigerator on a baking sheet lined with parchment paper. This makes them perfect for entertaining since all the prep work happens before guests arrive. Just remember to bring them to room temperature for about 20 minutes before grilling for more even cooking.

Serving Suggestions
These vibrant kabobs pair beautifully with coconut rice, which complements the tropical pineapple notes. For a complete meal, serve alongside a simple cucumber salad dressed with rice vinegar and sesame oil. The cool crispness balances the rich, caramelized flavors of the kabobs. If you're hosting a larger gathering, these kabobs make an excellent centerpiece for a DIY rice bowl station where guests can customize their bowls with additional toppings like sliced avocado, shredded carrots, and chopped cilantro.
Ingredient Substitutions
While this recipe shines with chicken, you can easily substitute firm tofu, shrimp, or even pork tenderloin using the same marinade and cooking technique. For a lower sugar version, use sugar free barbecue sauce and coconut aminos instead of teriyaki sauce. Yellow or orange bell peppers work beautifully in place of red, and during winter months when fresh pineapple might not be at its peak, good quality canned pineapple chunks can substitute just be sure to drain them thoroughly before skewering.
Frequently Asked Questions
- → How long should I marinate the chicken?
Marinate the chicken for at least 2 hours, but for best results, marinate up to 8 hours for maximum flavor infusion.
- → Can I use other vegetables instead of bell peppers and onions?
Yes, you can substitute with vegetables like zucchini, mushrooms, or cherry tomatoes to suit your preferences.
- → What’s the best way to prepare the skewers for grilling?
Soak wooden skewers in water for 30 minutes to prevent burning on the grill. For metal skewers, no preparation is needed.
- → How do I ensure the chicken stays juicy and not dry?
Grill the chicken over medium heat and monitor its internal temperature. Remove it from the heat once it reaches 165°F to avoid overcooking.
- → Can I make these skewers ahead of time?
Yes, you can assemble the skewers a few hours ahead. Keep them refrigerated and grill right before serving for the best taste and texture.