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These bold BBQ Pineapple Chicken Kabobs turn basic items into a burst of summer flavor that'll bring island feels to your table. The mix of juicy pineapple with rich BBQ chicken creates a taste combo that'll have everyone coming back for more.
I've made these kabobs my summer party staple. The first time I put them out at a backyard get-together, they vanished quicker than everything else, and now whenever grilling season rolls around, my buddies always ask for "those killer pineapple chicken sticks."
Ingredients
- Barbecue sauce: Creates that gooey sweet coating that turns golden when cooked
- Teriyaki sauce: Brings richness and savory notes that work wonders with the fruit
- Fresh garlic and ginger: Add zesty kick and warmth that makes everything pop
- Boneless skinless chicken breasts: Stay moist and soft from the marinade bath
- Fresh pineapple chunks: Deliver sunshine sweetness and gentle tang for perfect balance
- Red bell pepper: Brings bright color and light snap against the softer chicken
- Sweet onion: Offers mild flavor that gets mellow and sweet during cooking
- Canola oil: Stops food from sticking and helps create those nice char lines
Step-by-Step Instructions
- Whip up the sauce mix:
- Stir together barbecue sauce, teriyaki sauce, chopped garlic, and freshly grated ginger in a bowl. Set aside 1/2 cup for brushing later. This flavor bomb creates a rich sweet-savory base that'll turn golden and sticky on the grill.
- Soak the chicken:
- Dump chicken chunks into a zip bag or container and pour the sauce all over. Let it sit for at least 2 hours, but leaving it overnight makes the meat even tastier and more tender. The sauce works its magic by both flavoring and softening the chicken bits.
- Build your kabobs:
- After letting the chicken drain, start loading skewers with chicken, pineapple, peppers and onions in a pattern. This looks pretty and makes sure everything cooks the same while spreading flavors across each skewer.
- Get ready to grill:
- Rub the loaded skewers with canola oil and sprinkle with salt and pepper. This easy step helps things brown nicely and keeps food from gluing itself to your grill.
- Cook them up:
- Place kabobs over medium heat, turning now and then for even cooking. Chicken needs to hit 165°F inside, which usually takes around 10 minutes. Keep an eye out since the sugar in the sauce can burn if the fire's too hot.
- Add the last flavor blast:
- In the final couple minutes of cooking, paint the skewers with your saved sauce mix. This gives them that shiny, tacky coating and an extra hit of flavor without using the sauce that touched raw chicken.
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When I first cooked these kabobs, I accidentally put in twice the ginger and found out it was a lucky mistake that totally transformed them. That extra spicy warmth balanced out the sweetness just right and created what my family now calls "the miracle marinade" that we slather on everything from chicken to fish.
Make-Ahead Tips
These kabobs are party-perfect because you can do most of the work beforehand. Let the chicken soak overnight, and come morning, you can even put the skewers together and keep them in the fridge. When company shows up, just fire up the grill and cook. The hardest part happens while you're sleeping!
Choosing the Right Pineapple
For knockout flavor, grab a ripe pineapple that smells sweet near the bottom and feels slightly soft when you squeeze it. If you're using pre-cut chunks, pat them dry before putting on skewers so they won't make everything soggy on the grill. Fresh pineapple beats canned hands down since it browns nicely and stays firm enough to handle the heat.
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Serving Suggestions
These bright skewers go great with coconut rice that really plays up the island vibe. For a full meal, I usually add a simple cucumber mix dressed with rice vinegar and sesame oil. To really lean into 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?
To get the most flavor, marinate the chicken for a few hours, but overnight—up to 8 hours—is even better.
- → What kind of grill works best?
Use either a charcoal or gas grill on medium heat for evenly cooked and flavorful kabobs.
- → How do I avoid drying out the chicken while cooking?
Turn the skewers evenly as they cook and monitor until the inside reaches 165°F to keep them tender.
- → Is fresh pineapple important?
Fresh pineapple holds up better on the grill and tastes brighter, but canned pieces are okay in a pinch.
- → What side dishes go nicely with the kabobs?
Pair these kabobs with rice, a crisp salad, or grilled veggies for a full, tasty meal.