BBQ Pineapple Chicken Kabobs

Jose Nicado (CC-BY)


  • 2/3 cup barbecue sauce
  • 2/3 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 1 1/2-inch pieces
  • 1 sweet onion, cut into 1 1/2-inch pieces
  • 2 tablespoons of olive or canola oil
  • Kosher salt and freshly ground black pepper, to taste


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  • In a medium bowl, combine barbecue sauce, teriyaki sauce, garlic and ginger. Reserve 1/2 cup and set aside.
  • In a gallon size Ziploc bag or large bowl, combine barbecue sauce mixture and chicken; marinate for at least 2 hours to overnight, up to 8 hours, turning the bag occasionally. Drain the chicken from the marinade.
  • Thread the chicken, pineapple, bell pepper and onion onto skewers. Brush with olive or canola oil; season with salt and pepper, to taste.
  • Preheat grill to medium heat.
  • Add skewers to grill, and cook, turning occasionally, until the chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 10 minutes. Brush skewers with reserved barbecue sauce mixture, and cook for an additional 1-2 minutes. Serve immediately.

Servings: 6

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