Prep time: 2 h 30 min
Cook time: 20 min
Total time: 2 h 50 min
Cuisine: American
Ingredients: ⅔ cup barbecue sauce; ⅔ cup teriyaki sauce; 3 cloves garlic, minced; 1 tablespoon freshly grated ginger; 2 pounds boneless, skinless chicken breasts, cut into 1‑inch chunks; 2 cups fresh pineapple chunks; 1 red bell pepper, cut into 1½‑inch pieces; 1 sweet onion, cut into 1½‑inch pieces; 2 tablespoons canola oil; Kosher salt and freshly ground black pepper, to taste

I present a vibrant BBQ Pineapple Chicken Kabobs recipe featuring tender chicken marinated in a sweet-savory BBQ‑teriyaki blend, threaded alongside pineapple, bell pepper, and onion, then grilled to perfection.

Why You’ll Love This Recipe

I love how the tangy barbecue and teriyaki marinade gives the chicken a sticky, finger‑licking glaze. Juicy pineapple chunks caramelize nicely on the grill, balancing sweet and smoky flavors. It’s a colorful, fun dish I enjoy making for weekend cookouts or simple family dinners.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
⅔ cup barbecue sauce
⅔ cup teriyaki sauce
3 cloves garlic, minced
1 tablespoon freshly grated ginger
2 pounds boneless, skinless chicken breasts, cut into 1‑inch chunks
2 cups fresh pineapple chunks
1 red bell pepper, cut into 1½‑inch pieces
1 sweet onion, cut into 1½‑inch pieces
2 tablespoons canola oil
Kosher salt and freshly ground black pepper, to taste

Directions

In a bowl, I whisk together barbecue sauce, teriyaki sauce, garlic, and ginger. I reserve ½ cup of this mixture for basting.
I marinate the chicken in the remaining sauce mixture for at least 2 hours, or up to 8 hours for deeper flavor.
I preheat the grill to medium heat.
I thread the marinated chicken, pineapple, bell pepper, and onion onto skewers. I brush them with canola oil and season with salt and pepper.
I grill the skewers for about 10 minutes, turning occasionally, until the chicken reaches 165 °F. I brush with the reserved sauce and cook for another 1–2 minutes.
I serve the kabobs hot and juicy right off the grill.

Servings and timing

Makes about 6 servings
Prep time: 2 hours 30 minutes (including marination)
Cook time: 20 minutes
Total time: Approximately 2 hours 50 minutes

Variations

Chicken thighs: I sometimes swap the breasts for boneless thighs—they stay juicier on the grill
Vegetarian version: I replace the chicken with firm tofu or mushrooms and marinate them the same way
Air fryer option: I cook the skewers in an air fryer at 400 °F for about 12–13 minutes, flipping halfway

Storage/reheating

Refrigerator: I store cooled kabobs in an airtight container in the fridge for up to 3–4 days
Freezing: I freeze the cooked kabobs for up to 2 months. I thaw them overnight in the fridge before reheating
Reheat: I reheat them in the oven at 350 °F for 10–12 minutes, or in the microwave until warmed through

FAQs

1. Can I use frozen pineapple?

Yes, I use frozen pineapple sometimes. I make sure to thaw and pat it dry before skewering.

2. Can I prep skewers in advance?

Definitely. I prepare the skewers up to 4 hours ahead and keep them in the fridge until grilling time.

3. What’s the best way to prevent kabobs from sticking to the grill?

I always preheat the grill, brush the grates with oil, and lightly oil the skewers before cooking.

4. My chicken dried out—how can I avoid that?

I cut the chicken into even pieces and grill just until the internal temperature hits 165 °F to keep it juicy.

5. Can I make this in the oven?

Yes, I bake them at 400 °F for 15–20 minutes and broil for a few minutes to get that nice caramelized finish.

Conclusion

This BBQ Pineapple Chicken Kabobs recipe has earned a permanent spot in my summer grilling lineup. It’s fun to prepare, packed with flavor, and a guaranteed hit at any gathering. I enjoy how the juicy pineapple, colorful veggies, and sticky sauce come together so effortlessly. I hope it becomes a staple in your rotation, too!