Sticky Sweet Grilled Kabobs

This BBQ pineapple chicken kabob recipe transforms ordinary grilled chicken into a tropical flavor sensation that balances sweet, savory, and tangy notes perfectly. The combination of barbecue and teriyaki creates a marinade that infuses the chicken with incredible depth while keeping it juicy and tender.

I first made these kabobs for a backyard gathering last summer, and they've become my signature grilling recipe. Even guests who claimed not to like pineapple were reaching for seconds and asking for the recipe.

Ingredients

• Fresh pineapple chunks add natural sweetness and caramelize beautifully on the grill
• Barbecue sauce forms the flavor base choose a quality brand or homemade for best results
• Teriyaki sauce brings umami and complexity look for one without high fructose corn syrup
• Fresh ginger and garlic provide aromatic punch always use fresh for maximum impact
• Boneless skinless chicken breasts ensure lean protein that cooks evenly
• Bell peppers add color and sweetness red ones offer the most vibrant presentation
• Sweet onion caramelizes on the grill delivering a mellow flavor that complements the chicken

Step-by-Step Instructions

Create the marinade

Combine barbecue sauce, teriyaki sauce, minced garlic, and freshly grated ginger in a medium bowl until perfectly blended. The mixture should be smooth with tiny flecks of garlic and ginger visible throughout. Make sure to reserve 1/2 cup in a separate container for basting later.

Marinate the chicken

Place chicken chunks in a sealable bag or container, pour the marinade over them, and ensure each piece is coated. Refrigerate for at least 2 hours though overnight delivers the best flavor development. The marinade tenderizes the meat while infusing it with that signature sweet and savory profile.

Assemble the skewers

After draining the chicken, alternate threading the marinated chicken pieces with pineapple chunks, bell pepper, and onion pieces. Leave small spaces between items for even cooking and better heat circulation. This arrangement not only looks beautiful but ensures flavors meld during cooking.

Prepare for grilling

Brush the assembled skewers with canola oil to prevent sticking, then season lightly with salt and pepper. The oil creates a barrier that helps develop caramelization and grill marks while preventing the delicate ingredients from adhering to the grates.

Grill to perfection

Cook over medium heat, turning every few minutes until the chicken reaches 165°F internally. Watch carefully as the sugars in the marinade can burn if the heat is too high. The vegetables should be tender with light char marks, and the pineapple should develop a gorgeous caramelized exterior.

Final flavor boost

Brush the reserved marinade over the kabobs during the last two minutes of cooking. This creates a glossy, flavorful glaze that makes the kabobs irresistibly sticky and delicious. The heat will cook the sauce just enough to thicken it slightly and adhere beautifully to the ingredients.

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The fresh ginger in this recipe completely transforms the flavor profile. I discovered this by accident when I substituted fresh for powdered one time, and now I always keep fresh ginger in my freezer for easy grating. My daughter who normally picks around "weird ingredients" actually requests these kabobs specifically for her birthday dinner each year.

Make-Ahead Options

These kabobs offer excellent flexibility for entertaining. You can marinate the chicken up to 8 hours ahead, and even assemble the skewers up to 4 hours before cooking. Just keep them covered in the refrigerator until about 30 minutes before grilling time. This makes them perfect for parties where you want to enjoy your guests instead of being stuck in the kitchen.

Perfect Pairings

Serve these flavorful kabobs over coconut rice to continue the tropical theme. The subtle sweetness of the rice complements the bold flavors of the kabobs beautifully. For a complete meal, add a simple cucumber salad dressed with rice vinegar and a touch of sugar. The cool crispness provides the perfect contrast to the warm, sticky kabobs.

Wooden vs Metal Skewers

While this recipe works with both wooden and metal skewers, each has advantages. Wooden skewers should be soaked for at least 30 minutes before use to prevent burning. Metal skewers conduct heat, helping cook the ingredients from the inside as well as outside. If using wooden skewers, consider double skewering for easier turning and to prevent ingredients from spinning when flipped.

Recipe FAQs

→ Can I use wooden skewers instead of metal ones?

Yes, wooden skewers work well but must be soaked in water for at least 30 minutes before use to prevent burning on the grill. Metal skewers don't require soaking and conduct heat to help cook ingredients from the inside.

→ What sides pair well with these kabobs?

These kabobs pair beautifully with coconut rice, grilled corn on the cob, a simple green salad, or roasted potatoes. The sweet-savory flavor profile also complements Asian-inspired slaws or cucumber salads.

→ Can I use canned pineapple instead of fresh?

While fresh pineapple is recommended for better texture and caramelization, canned pineapple chunks (drained well) can be substituted. Choose pineapple packed in juice rather than syrup for the most natural flavor.

→ How do I prevent the chicken from drying out?

The marinade helps keep the chicken moist, but be careful not to overcook. Remove the kabobs from the grill once the chicken reaches 165°F internally. Cutting the chicken into uniform chunks ensures even cooking.

→ Can I make these kabobs in the oven?

Yes, these kabobs can be cooked in the oven. Preheat to 425°F and place kabobs on a lined baking sheet. Cook for 15-20 minutes, turning halfway through, until chicken reaches 165°F internally. Brush with reserved sauce during the last few minutes.

→ How long can I store the marinade?

The combined marinade can be stored in the refrigerator for up to 1 week in an airtight container. However, once used for raw chicken, any remaining marinade should be discarded unless it's the reserved portion that never touched raw meat.