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When I want something that'll totally wow at a cookout, I always make BBQ Pineapple Chicken Kabobs. The chicken stays juicy with a hint of smoke, loaded up with tender veggies and bursts of sweet pineapple, all covered in a sticky glaze. I love how fun these look—they're super easy to throw together with just a few simple ingredients.
I can't forget that first busy night I tried these—everyone just demolished them. Now, I throw together double batches for big family get-togethers since they disappear in a flash.
Tasty Ingredient List
- Canola oil: stops things from sticking and helps veggies char, any plain oil with a high smoke point works
- Kosher salt and fresh black pepper: gives all the flavors a boost, fresh cracked pepper wakes up the dish
- Teriyaki sauce: a hit of umami and shine, go for one with bits of fresh ginger and garlic for punch
- Sweet onion: adds soft sweetness, tighter the skin the better
- Red bell pepper: gives a sweet crispness, look for shiny ones with zero mushy spots
- Barbecue sauce: deep smoky flavor, pick one as natural as you can with plenty of molasses
- Boneless skinless chicken breasts: go for plump, pale pieces so your chicken stays juicy and lean
- Fresh pineapple chunks: sweet-tart flavor, sniff for a golden fruit with a little fragrance near the stem
- Fresh garlic: sharp bite, try for heavy heads wrapped up tightly
- Fresh ginger (grated): perks it all up, avoid wrinkly bits for the freshest zip
How To Make It
- Serve:
- Take everything off the skewers and dish it up while it's still nice and hot. These always bring the summer vibes to your table.
- Finish with Sauce:
- Generously paint on the barbecue-teriyaki you set aside, let the glaze bubble just a minute or two until it's glossy and sticky.
- Grill the Kabobs:
- Put those loaded sticks right on the grill. Let each side get time right over the heat, spinning every few minutes till you spot deep grill marks—should take about 10 minutes. They're ready when not even a hint of pink is left and a thermometer reads 165.
- Preheat the Grill:
- Fire up the grill to medium and let it heat up. It's about ready when you can hover your hand over the grates for just a sec before you gotta pull away.
- Prep the Kabobs:
- Drain off the chicken marinade (and toss it—don't reuse). Thread the chicken on skewers, swapping in pineapple, onions, and pepper pieces until every stick is packed. Coat with oil and sprinkle on salt and black pepper.
- Marinate the Chicken:
- Drop the chicken chunks in a big bowl or sealable bag. Pour in the marinade (not the stuff you set aside), toss until all of it’s coated, and chill for a couple hours or even overnight.
- Make the Marinade:
- Mix together barbecue, teriyaki, garlic, and ginger in a bowl. Scoop out a half cup and keep it handy for basting later on.
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Grilling these colorful skewers always makes me think of family dinners out on the patio. That sweet pineapple caramelizing just smells so good. Biggest surprise? The onion gets super soft and soaks up all the juices—it's my favorite bite.
Keep it Fresh
Toss any leftovers in a sealed container and keep them chilled up to three days. The flavors are even better the next day. Warm them in a hot oven to keep the juices locked in or, if you’re short on time, a microwave will do. If you're using wood sticks, pull the food off before storing so you don't end up with splinters.
Swaps and Alternatives
No teriyaki on hand? Just use more barbecue, a dash of soy sauce, and a spoonful of honey. You can swap in chicken thighs for something richer and juicier. Try changing up the veggies—mushrooms and zucchini are super tasty here too.
Fun Ways to Eat
Pile these up with some warm flatbread or a mound of rice. Crunchy slaw or cool cucumber salad keeps everything light. For parties, set out that extra barbecue sauce for all the dunking fans.
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Food Traditions
Chicken kabobs are a summer staple from lots of different cultures. People have been grilling up meat and veggies on sticks forever. This version mixes up sweet and spicy, inspired by flavors from Hawaiian and Asian barbecues—think juicy pineapple, savory sauces, and a little heat.
Frequently Asked Questions
- → How long should the chicken marinate?
Pop the chicken into the marinade for at least a couple hours—up to eight hours in your fridge is the sweet spot for best flavor.
- → Can I use canned pineapple instead of fresh?
Fresh pineapple’s got the best crunch and taste, but drained canned chunks work fine too if that’s what you’ve got.
- → What type of skewers should I use?
Metal or bamboo skewers both get the job done. Bamboo ones need a 30-minute soak so they won’t scorch on the grill.
- → How can I tell when the chicken is cooked through?
Once the chicken hits 165°F inside, looks firm and juices run clear, you’re good to go.
- → Can I grill these kabobs indoors?
You sure can! An indoor grill pan works. Just flip the skewers often over medium heat so they cook even and get those nice marks.
- → Are there alternative vegetables I can add?
Sure—try tossing on some mushrooms, zucchini, or even cherry tomatoes for more color and fun bites.