Description

Some recipes have a way of sticking to your heart, not just your taste buds. For me, BBQ Pineapple Chicken Kabobs are one of those recipes. Every year, when summer rolls in and the grill gets dusted off, I can almost hear my mom calling from the porch, “Who’s ready for kabobs?” It wasn’t just dinner—it was a ritual.

Our backyard smelled of fresh-cut grass, charcoal, and that unmistakable smoky sweetness wafting from the grill. My brothers and I would sit at the picnic table, threading chunks of pineapple and chicken onto skewers, always sneaking bites of the juicy fruit when Mom wasn’t looking. I didn’t realize then that we were creating a tradition, one that I’ve carried into adulthood.

BBQ Pineapple Chicken Kabobs represent everything I love about summer cooking. They’re simple but festive, healthy but indulgent, and they bring people together around the table (or the grill). The combination of sweet pineapple, smoky BBQ sauce, and tender grilled chicken makes every bite feel like a tiny tropical escape. Whether served at a lively barbecue or a quiet dinner under string lights, these kabobs never fail to delight.

Today, I’m sharing this cherished recipe with you—a dish that’s more than food; it’s a memory on a stick, a story you can taste.

Ingredients

Scale

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

Instructions

1. Prepare the marinade
In a medium bowl, whisk together the barbecue sauce, teriyaki sauce, garlic, and ginger until smooth and fragrant. I always take a moment here to inhale the aroma—it’s a preview of the flavor to come! Reserve ½ cup of the marinade in a small bowl for basting later.

2. Marinate the chicken
Place the chicken chunks in a large resealable plastic bag or a mixing bowl. Pour the remaining marinade over the chicken, making sure every piece is coated. Seal the bag or cover the bowl, then refrigerate for at least 2 hours. If you can, let it marinate overnight; the longer soak makes the chicken extra tender and flavorful.

3. Assemble the kabobs
When you’re ready to grill, thread the marinated chicken, pineapple chunks, red bell pepper, and sweet onion onto skewers in an alternating pattern. I love making a “rainbow” of colors on each skewer—it looks stunning on the grill and the table.

4. Preheat the grill
Heat your grill to medium heat. Lightly oil the grates using tongs and a paper towel dipped in oil (careful not to burn yourself!). This prevents sticking and gives those gorgeous grill marks.

5. Grill the kabobs
Place the kabobs on the grill and cook for about 10–12 minutes, turning occasionally. During the last few minutes, brush them generously with the reserved marinade to build a sticky-sweet glaze and deepen the caramelization. Watch the pineapple—it will start to char and caramelize, releasing a rich, smoky sweetness. The chicken is done when it’s firm, golden, and reaches an internal temperature of 165°F.

6. Serve and savor
Remove the kabobs from the grill and let them rest for 5 minutes. The aroma is irresistible—smoky, sweet, savory. Serve them hot, piled onto a platter, with extra sauce on the side if desired. They disappear fast, so you may want to make an extra batch!

Notes

Canned pineapple chunks can be used if fresh isn’t available, though fresh gives better texture and sweetness.

Want a different protein? Try lamb or beef chunks for a heartier kabob.