BBQ Pineapple Chicken Kabobs

why make this recipe

BBQ Pineapple Chicken Kabobs are a delightful combination of sweet and savory flavors. The juicy chicken, succulent pineapple, and crunchy veggies come together for a tasty meal that is perfect for summer barbecues or weeknight dinners. Not only are these kabobs easy to make, but they also add a splash of color to your plate and are fun to eat. Plus, grilling gives them a smoky flavor that everyone loves.

how to make BBQ Pineapple Chicken Kabobs

Ingredients:

• 160 milliliters barbecue sauce
• 160 milliliters teriyaki sauce
• 3 cloves garlic, minced
• 1 tablespoon freshly grated ginger
• 900 grams boneless, skinless chicken breasts, cut into 2.5 cm cubes
• 320 grams fresh pineapple chunks
• 1 red bell pepper, cut into 4 cm pieces
• 1 sweet onion, cut into 4 cm pieces
• 2 tablespoons canola oil
• Kosher salt, to taste
• Freshly ground black pepper, to taste

Directions:

1. In a medium bowl, mix together the barbecue sauce, teriyaki sauce, minced garlic, and grated ginger. Set aside 120 milliliters of this marinade for basting later.
2. Place the chicken cubes in a large bowl or a resealable plastic bag. Pour the remaining marinade over the chicken, making sure each piece is coated. Cover and refrigerate for at least 2 hours, or up to 8 hours. Turn occasionally to ensure even marination.
3. Drain the chicken before you start making the skewers.
4. Thread the marinated chicken, pineapple, red bell pepper, and onion onto skewers, alternating each ingredient.
5. Lightly brush the assembled skewers with canola oil and season with salt and pepper according to your taste.
6. Preheat your grill to medium heat, about 175°C.
7. Place the skewers on the grill and cook, turning occasionally, until the chicken is cooked through and reaches an internal temperature of 74°C. This should take about 10 minutes.
8. Brush the skewers with the reserved marinade and grill for an additional 1 to 2 minutes until they caramelize.
9. Transfer the skewers to a serving platter and enjoy immediately.

how to serve BBQ Pineapple Chicken Kabobs

Serve your BBQ Pineapple Chicken Kabobs hot off the grill. They are great on their own, but you can also serve them with a side of rice or a fresh salad. A drizzle of extra barbecue or teriyaki sauce can enhance the flavor even further. Garnishing with fresh herbs like cilantro or parsley adds a nice touch.

how to store BBQ Pineapple Chicken Kabobs

If you have leftovers, store the kabobs in an airtight container in the refrigerator. They can last for up to three days. To reheat, just place them in the microwave for a short time or warm them up on the grill for a few minutes, ensuring they are heated through.

tips to make BBQ Pineapple Chicken Kabobs

• Soak wooden skewers in water for 30 minutes before using to prevent burning.
• Cut the chicken and veggies into uniform sizes for even cooking.
• Feel free to mix and match vegetables like zucchini, mushrooms, or cherry tomatoes.
• Adjust the amount of garlic and ginger based on your taste preferences.

variation

You can easily customize these kabobs by adding different proteins, such as shrimp or beef, or using various fruits like peaches or mango. Vegans can substitute the chicken with marinated tofu or tempeh.

FAQs

• Can I use frozen chicken for this recipe?
  Yes, but be sure to thaw it completely before marinating to ensure even flavor distribution.

• How can I tell when the chicken is done cooking?
  Use a meat thermometer; the internal temperature should reach 74°C for safe consumption.

• Can I prepare the kabobs ahead of time?
  Absolutely! You can prepare them a day in advance and store them in the refrigerator until you’re ready to grill. This also helps the flavors to meld better.

BBQ Pineapple Chicken Kabobs

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Delightful kabobs combining sweet pineapple and savory chicken, perfect for summer barbecues.

• Total Time: 130 minutes
• Yield: 4 servings 1x

Ingredients

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• 160 milliliters barbecue sauce
• 160 milliliters teriyaki sauce
• 3 cloves garlic, minced
• 1 tablespoon freshly grated ginger
• 900 grams boneless, skinless chicken breasts, cut into 2.5 cm cubes
• 320 grams fresh pineapple chunks
• 1 red bell pepper, cut into 4 cm pieces
• 1 sweet onion, cut into 4 cm pieces
• 2 tablespoons canola oil
• Kosher salt, to taste
• Freshly ground black pepper, to taste

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Instructions

1. In a medium bowl, mix together the barbecue sauce, teriyaki sauce, minced garlic, and grated ginger. Set aside 120 milliliters for basting later.
2. Place the chicken cubes in a large bowl or resealable bag. Pour the remaining marinade over the chicken, coating each piece. Cover and refrigerate for at least 2 hours, or up to 8 hours, turning occasionally.
3. Drain the chicken before making skewers.
4. Thread the marinated chicken, pineapple, red bell pepper, and onion onto skewers, alternating each ingredient.
5. Brush the skewers with canola oil and season with salt and pepper.
6. Preheat your grill to medium heat, about 175°C.
7. Grill the skewers, turning occasionally, until the chicken is cooked through (internal temperature of 74°C), about 10 minutes.
8. Brush with the reserved marinade and grill for an additional 1 to 2 minutes until caramelized.
9. Transfer to a serving platter and enjoy immediately.

Notes

For even cooking, cut chicken and veggies into uniform sizes. Feel free to mix different vegetables. Soak wooden skewers in water before using.

• Author: nevaeh-hall
• Prep Time: 120 minutes
• Cook Time: 10 minutes
• Category: Main Course
• Method: Grilling
• Cuisine: American
• Diet: Poultry

Nutrition

• Serving Size: 1 skewer
• Calories: 350
• Sugar: 10g
• Sodium: 600mg
• Fat: 10g
• Saturated Fat: 2g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 2g
• Protein: 25g
• Cholesterol: 70mg