BBQ Chicken Kabobs
Grilling in the summer is a must at my house, and these BBQ Chicken Kabobs are always part of the lineup. I make them with juicy chicken, a sweet and tangy marinade, and big chunks of fresh pineapple. Alongside my other favorite grilling recipes, this one is perfect for BBQ parties, camping trips, or potluck get-togethers with friends.
Funny enough, my husband already knows that once summer rolls around, it’s time to get the grill cleaned and ready for me. Ha! So, as you probably noticed, I’ve been in full-on “grilling mode” these past few weeks: grilled peaches, tasty grilled avocados, you name it. And, I’ve got to say, I really appreciate all the love you’ve been sending for my grilled chicken skewers and my grilled chicken Souvlaki recipe. It’s been so fun seeing your messages roll in!
Table of contents
But guess what? Today I’m mixing things up with a new take on chicken skewers. These BBQ Chicken Pineapple Kabobs are my latest favorite, and the flavor is everything!! I chop up chicken breasts, toss them in a sweet and tangy marinade, and thread them onto skewers with fresh pineapple and veggies. Oh.. my! They only need a few minutes on the grill, but they come out juicy, saucy, and totally crave-worthy.
Why you will love this recipe
- Sticky, saucy chicken that’s hard to stop eating: My recipe isn’t just a simple boring chicken on a stick. The marinade has BBQ sauce, teriyaki, garlic, ginger, and lime so the chicken absorb tons of flavor before it ever hits the grill.
- Dinner on the grill in minutes: Once it’s marinated, the kabobs cook in just 10 to 12 minutes. I love how quick they come together on busy summer nights or when we have people over.
- Built for BBQs, parties, and hungry friends: I make these for backyard BBQs, weekend potlucks, and casual dinners when we just want something a little different. Pineapple, red onion, and bell pepper make them colorful and my kids love them.
- Prep in the morning and chill until dinner: I mix the marinade and prep the chicken in the morning. When it’s time to eat, I just thread everything on skewers and toss them on the grill. Easy-peasy!
What you will need
- Chicken and produce: I use boneless skinless chicken breasts cut into one-inch chunks, the same size as the fresh pineapple. Red bell pepper and red onion are also chopped to match so everything cooks evenly on the grill.
- Sauces and marinade: My recipe uses a mix of teriyaki sauce , homemade BBQ sauce, and red sweet Asian chili sauce. You can use your favorite store-bought sauces or make your own like I did.
- Ingredients that add flavor: Minced garlic, freshly grated ginger, lime juice, and lime zest add a fresh and zesty balance to the sweet and savory marinade.
- Oils and seasoning: I use canola or olive oil to coat the kabobs before grilling. Then I season everything with kosher salt and freshly ground black pepper to taste.
How to make
1. Make the sauce: I mix the ginger, lime zest, lime juice, teriyaki sauce, and barbecue sauce in a small bowl the day before or at least two hours ahead. I scoop out about a quarter cup and set it aside for later.
2. Marinate the chicken: I pour the sauce over the chicken in a large zipper bag and let it marinate in the fridge for at least two hours, or overnight if I have time. I flip the bag a few times to make sure all the pieces get coated evenly.
3. Prep and preheat: After draining the marinade from the chicken, I start threading the skewers with chicken, onions, bell peppers, and pineapple chunks. I brush them lightly with olive oil, then sprinkle with salt and pepper. While I’m doing that, I preheat the grill to medium-high heat so it’s ready to go.
4. Grill the chicken: Once the grill is hot, I place the chicken skewers on and cook them for about 10 minutes, turning every few minutes so they cook evenly. I always check that the chicken reaches 165 degrees with a meat thermometer before taking them off.
5. Finish with sauce and serve: I mix the leftover barbecue sauce with the Asian chili sauce and brush it over the grilled chicken. Then I let the skewers cook for another minute or two so the sauce gets sticky and caramelized. I serve them right away with extra sauce on the side and a sprinkle of fresh parsley.
Expert tip
Soak skewers before grilling
If you’re using wooden skewers like I usually do, don’t forget to soak them in water for about 30 minutes before grilling. I learned this the hard way when mine caught fire mid-cook one summer and the whole batch fell apart. Now I always toss them in a baking dish with water while the chicken marinates. It’s an easy step that makes everything hold up better on the grill and saves you from any kabob disasters.
More tips to consider:
- If you grill a lot like we do, investing in reusable metal skewers saves time and hassle. No soaking required and they hold heat better, which helps the chicken cook evenly.
- During the last few minutes, I let the kabobs sit over medium heat to get a little char on the edges. It gives them that tasty grilled finish we all love.
- I always try to marinate the chicken overnight when I can. The longer it soaks, the more flavor you’ll taste in every bite.
- If I’m grilling for a crowd or worried about burning the veggies, I put the chicken on separate skewers from the veggies. That way I can make sure the meat cooks through while keeping the peppers and onions perfectly.
Recipe variations and add-ins:
- Spicy honey version: I mix 2 tablespoons of honey with a pinch of cayenne pepper and use that instead of chili sauce. It gives the kabobs a little sweet heat without being too spicy for the kids.
- Tropical shrimp kabobs: I swap out the chicken for one pound of large peeled shrimp. They only need to marinate for 30 minutes and cook super quick on the grill.
- Veggie-loaded skewers: I add a handful of sliced zucchini, cherry tomatoes, or mushrooms right into the skewers. I brush them with the same marinade so they soak up that same great flavor.
- Teriyaki beef: I use one and a half pounds of sirloin cut into chunks and marinate it with a little extra teriyaki sauce.
- Bacon twist: I cut raw bacon into chunks and thread it between the chicken pieces. As the kabobs grill, the bacon gets crispy and adds smoky flavor.
Serving suggestions
At our last backyard cookout, I served these BBQ Chicken Pineapple Kabobs with my grilled baked potatoes and they were such a favorite. The smoky flavor from the potatoes paired perfectly with the sweet and savory chicken. If you want something lighter on the side, the grilled pineapple chicken is another one of my summer favorites and works great for larger gatherings.
For drinks, I always like to offer something fun and fruity, and my pineapple mojito is perfect for that. And when it’s time for dessert, I bring out my Aperol spritz tiramisu, which everyone seriously raves about and I don’t blame them. I was practically drooling while making it that morning, trying to hold off from sneaking a bite. Ha!
How to store leftovers:
- Store: After I let the barbecue chicken skewers cool down, I take everything off the sticks and store the chicken and veggies in an airtight container. We usually eat the leftovers within two or three days.
- Freeze: If we have more than we can finish, I pop the leftovers into a freezer-safe bag and freeze them for up to three months.
- Thaw: When I want to serve them again, I just move the frozen skewers to the fridge the night before and let them thaw slowly overnight.
- Reheat: I like to reheat the veggies and chicken separately since the veggies cook faster. The air fryer or broiler works great, or I toss everything back on the grill for a few minutes until hot and crispy.
Frequently asked questions
Yes, definitely. I’ve made these kabobs with boneless skinless chicken thighs and they come out super juicy. Thighs have a little more fat than breasts, so they stay tender even if they’re on the grill a bit longer. It’s a great option if you want something that’s a little more forgiving while cooking.
Yes, I’ve baked these kabobs in the oven on a rainy day when grilling wasn’t an option. Just preheat the oven to 425°F, place the skewers on a lined baking sheet, and bake for about 20 to 25 minutes. I like to turn them halfway through and brush with extra sauce for that sticky glaze.
I always give them a light brush of oil before placing the kabobs to stop the chicken from sticking. You can use a paper towel dipped in oil and tongs to swipe the grates quickly before cooking. It helps so much and gives you those clean grill marks too.
More recipes on the grill:
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BBQ Chicken Kabobs
Ingredients
- 1 cup teriyaki sauce
- 1/2 cup bbq sauce homemade or store-bought
- 1/4 cup Asian sweet chili sauce
- 4 cloves garlic minced
- 1 tablespoon freshly grated ginger
- 1 tablespoon lime juice
- 1 teaspoon lime zest
- 2 pounds chicken breasts boneless and skinless – cut into 1-inch chunks
- 2 cups fresh pineapple chunks the size of the chicken chunks
- 1 red bell pepper cut into 1 1/2-inch pieces
- 1 red onion cut into 1 1/2-inch pieces
- 2 tablespoons canola oil or vegetable oil
- Kosher salt and freshly ground black pepper to taste
Instructions
- In a medium bowl, combine the bbq sauce, teriyaki sauce, lime juice, zest, garlic, and ginger. Stir the mixture and reserve 1/4 cup.
- Add the rest of the mixture to a large Ziploc bag and add the chicken; marinate for at least 2 hours or overnight, turning the bag occasionally.
- When ready to grill, remove the chicken from the marinade and drain excess.
- Thread chicken, pineapple pieces, bell pepper, and onion onto skewers.
- Brush with canola oil, and season with salt and pepper.
- Preheat the outdoor grill to medium heat, or place a grill pan over medium heat on the stove.
- Arrange the skewers on the grill, and cook for about 10-12 minutes, turning occasionally. The chicken is completely cooked through when it reaches an internal temperature of 165 degrees F.
- Mix the reserved marinade sauce with the chili sauce.
- Brush the skewers with the mixture, and cook for 1-2 minutes.
- Serve with Asian chili sauce mixture on the side.
Video
Notes
Soak skewers before grilling
If you’re using wooden skewers like I usually do, don’t forget to soak them in water for about 30 minutes before grilling. I learned this the hard way when mine caught fire mid-cook one summer and the whole batch fell apart. Now I always toss them in a baking dish with water while the chicken marinates. It’s an easy step that makes everything hold up better on the grill and saves you from any kabob disasters.More tips to consider:
- If you grill a lot like we do, investing in reusable metal skewers saves time and hassle. No soaking required and they hold heat better, which helps the chicken cook evenly.
- During the last few minutes, I let the kabobs sit over medium heat to get a little char on the edges. It gives them that tasty grilled finish we all love.
- I always try to marinate the chicken overnight when I can. The longer it soaks, the more flavor you’ll taste in every bite.
- If I’m grilling for a crowd or worried about burning the veggies, I put the chicken on separate skewers from the veggies. That way I can make sure the meat cooks through while keeping the peppers and onions perfectly.