Grilled Chicken and Pineapple Kabobs Recipe

Introduction

Grilled Chicken and Pineapple Kabobs offer a delightful blend of smoky, sweet, and savory flavors that make for a perfect summer meal. Tender chicken thighs paired with juicy pineapple and colorful veggies create a vibrant and satisfying dish. Easy to prepare, these kabobs bring excitement to any backyard barbecue or weeknight dinner.

Ingredients

• ⅔ cup barbecue sauce
• ⅔ cup teriyaki sauce
• 2 tablespoons ginger (grated)
• 3 cloves garlic (minced)
• 1 medium lime (zested and juiced)
• 1 teaspoon kosher salt (to taste)
• 2 pounds chicken thighs (boneless and skinless, cut into 1 1/2-inch pieces)
• 2 cups pineapple (cut into 1 1/2-inch pieces)
• 1 medium orange bell pepper (cut into 1 1/2-inch pieces)
• 1 medium red onion (cut into 1 1/2-inch pieces)
• 2 tablespoons avocado oil

Instructions

1. Step 1: Combine barbecue sauce, teriyaki sauce, grated ginger, minced garlic, lime zest and juice, and kosher salt in a large bowl or ziplock bag. Set aside 1/2 cup of the marinade after mixing.
2. Step 2: Add chicken pieces to the remaining marinade. Toss to coat and marinate for at least 1 hour, or up to overnight in the refrigerator. Remove chicken from marinade before grilling.
3. Step 3: Thread the chicken, pineapple chunks, bell pepper pieces, and red onion pieces alternately onto skewers. Brush each assembled skewer with avocado oil.
4. Step 4: Preheat the grill to 500°F (260°C).
5. Step 5: Place the skewers on the grill. Cook for 2 minutes, then brush with the reserved marinade and flip. Cook another 2 minutes, brush again, and flip. Cook for a final 2 minutes, ensuring the chicken reaches an internal temperature of 165°F (74°C).
6. Step 6: Serve the kabobs immediately with your favorite side dishes.

Tips & Variations

• Soak wooden skewers in water for 30 minutes before grilling to prevent burning.
• Swap chicken thighs for chicken breasts if you prefer leaner meat, but watch cooking time as breasts can dry out faster.
• Add other vegetables like zucchini or cherry tomatoes for extra color and flavor.
• For a smoky touch, try adding a pinch of smoked paprika to the marinade.

Storage

Store leftover kabobs in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in a preheated oven at 350°F (175°C) for 10-15 minutes or until heated through. Avoid microwaving to maintain texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken for this recipe?

It’s best to use fresh or fully thawed chicken to ensure even cooking and to properly absorb the marinade.

How do I know when the chicken is fully cooked?

The chicken should reach an internal temperature of 165°F (74°C). Using a meat thermometer is the most reliable way to check doneness.

Grilled Chicken and Pineapple Kabobs Recipe

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★★★★★

4.9 from 82 reviews

• Author: Hailey
• Total Time: 1 hour 27 minutes
• Yield: 6 servings 1x

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Description

These Grilled Chicken and Pineapple Kabobs offer a vibrant combination of sweet and savory flavors with tender marinated chicken, juicy pineapple, and crisp bell peppers and onions. Perfectly grilled to achieve a smoky char and juicy interior, this recipe is ideal for a summer barbecue or a quick weeknight dinner.

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Ingredients

Scale 1x2x3x

Marinade Ingredients

• ⅔ cup barbecue sauce
• ⅔ cup teriyaki sauce
• 2 tablespoons grated ginger
• 3 cloves garlic, minced
• 1 medium lime, zested and juiced
• 1 teaspoon kosher salt (to taste)

Main Ingredients

• 2 pounds boneless, skinless chicken thighs, cut into 1 1/2-inch pieces
• 2 cups pineapple, cut into 1 1/2-inch pieces
• 1 medium orange bell pepper, cut into 1 1/2-inch pieces
• 1 medium red onion, cut into 1 1/2-inch pieces
• 2 tablespoons avocado oil

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Instructions

1. Prepare the Marinade: In a large bowl or ziplock bag, combine the barbecue sauce, teriyaki sauce, grated ginger, minced garlic, lime zest and juice, and kosher salt. Mix thoroughly to blend all ingredients well. Reserve 1/2 cup of this marinade for basting during grilling.
2. Marinate the Chicken: Add the chicken pieces to the remaining marinade in the bowl or ziplock bag. Toss the chicken to ensure every piece is evenly coated. Let the chicken marinate for at least 1 hour, or ideally overnight, to absorb the flavors deeply. Remove the chicken from the marinade before assembling.
3. Assemble Kabobs: Alternate threading pieces of chicken, pineapple, orange bell pepper, and red onion onto skewers. Once all skewers are assembled, brush them with avocado oil to prevent sticking and promote crisping on the grill.
4. Preheat the Grill: Heat your grill to 500°F (260°C) to ensure a high heat for perfect grilling and caramelization of the kabobs.
5. Grill the Kabobs: Place the assembled skewers on the hot grill. Cook for 2 minutes, then brush with the reserved marinade and flip. Cook for another 2 minutes, flip again and baste with marinade, then flip the last time and cook for an additional 2 minutes. Ensure the chicken reaches an internal temperature of 165°F (74°C) for safe consumption.
6. Serve: Remove kabobs from the grill and serve immediately. Pair with your favorite side dishes such as rice, salad, or grilled vegetables for a complete meal.

Notes

• Use metal skewers or pre-soak wooden skewers in water for at least 30 minutes to prevent burning.
• Marinating overnight intensifies the flavors and makes the chicken more tender.
• Adjust salt quantity based on the sodium content of your barbecue and teriyaki sauces.
• Use a meat thermometer to ensure chicken reaches a safe internal temperature of 165°F.
• Feel free to substitute chicken thighs with chicken breast if preferred, though thighs are juicier and less likely to dry out.

• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Category: Main Course
• Method: Grilling
• Cuisine: American

Keywords: grilled chicken kabobs, pineapple kabobs, barbecue chicken, teriyaki chicken skewers, summer grilling recipes