Pineapple Chicken Kabobs
Made with juicy chicken breast, pineapple, and veggies in a savory marinade, these Pineapple Chicken Kabobs are a quick and easy recipe, perfect for summer grilling. See below the recipe card for step-by-step images.
Servings: 10 kabobs
Ingredients
- ½ cup BBQ sauce store bought, homemade traditional, or Bourbon BBQ.
- ½ cup teriyaki sauce store bought or homemade
- ¼ cup pineapple juice
- 4 cloves garlic minced
- 1 tbsp fresh ginger grated
- 1 lb. boneless chicken breast cut into 1-inch pieces, thighs also work
- 2 cups fresh pineapple chunks
- 1 red onion cut into 1-inch pieces
- 1 green bell pepper cut into 1-inch pieces
- 1 red bell pepper cut into 1-inch pieces
Instructions
- In a large zip-top bag, stir together bbq sauce, teriyaki sauce, pineapple juice, garlic, and ginger. Reserve a bit for basting. Season the chicken with some salt and pepper, add to the marinade and shake until all the chicken is well coated. Place the chicken in the refrigerator for 1-7 hours.
- If using metal skewers, you're good to go. For wooden skewers, they need to soak in water for at least 30 minutes to prevent them from burning.
- Preheat your grill to 375°F.
- Thread the chicken, pineapple, onion, and bell peppers onto the skewers, alternating them.
- Baste some of the marinade onto the skewers.
- Cook your skewers on the grill for 3 to 4 minutes per side until the chicken reaches an internal temperature of 165°F, basting a few more times with the marinade as they cook.
Video
Notes
- Cut everything into equal sizes so everything cooks evenly at the same pace.
- The chicken is cooked through when an instant-read thermometer in the biggest piece of chicken reads 165°F.
Nutrition
Calories: 157kcal | Carbohydrates: 19g | Protein: 11g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.05g | Cholesterol: 29mg | Sodium: 729mg | Potassium: 297mg | Fiber: 1g | Sugar: 15g | Vitamin A: 510IU | Vitamin C: 31mg | Calcium: 26mg | Iron: 1mg