Sticky Sweet Grilled Kabobs

This saucy pineapple chicken kabob recipe transforms ordinary grilled chicken into a flavor explosion with the perfect balance of sweet, savory, and smoky elements. The marinade does double duty, infusing the chicken with deep flavor while also creating a sticky glaze that caramelizes beautifully on the grill.

I first made these kabobs for a backyard gathering last summer, and they disappeared faster than any other dish on the table. Even my picky nephew who "doesn't eat fruit with meat" devoured three skewers and asked for the recipe.

Ingredients

• Barbecue sauce: Adds smoky sweetness and forms the base of our marinade
• Teriyaki sauce: Brings umami depth and helps create that irresistible glaze
• Fresh garlic and ginger: Provide aromatic punch that permeates the chicken
• Boneless skinless chicken breasts: Stay juicy when cut into even chunks
• Fresh pineapple: Caramelizes on the grill for natural sweetness
• Red bell pepper: Adds color and subtle sweetness that complements the chicken
• Sweet onion: Becomes tender and mellow when grilled
• Canola oil: Prevents sticking and helps achieve perfect grill marks

Step-by-Step Instructions

Prepare the marinade:

Whisk together barbecue sauce, teriyaki sauce, minced garlic, and freshly grated ginger until fully combined. This flavor base infuses the chicken with both sweet and savory notes while the acids help tenderize the meat. Be sure to reserve half a cup for basting later.

Marinate the chicken:

Place chicken chunks in a sealed container or zip-top bag with the marinade and refrigerate for at least 2 hours but preferably overnight. The longer marinating time allows the flavors to fully penetrate the meat, resulting in juicier, more flavorful chicken. Remember to turn the container occasionally to ensure even distribution.

Skewer preparation:

After marinating, drain the chicken and discard the used marinade. Alternate threading chicken with pineapple chunks, bell pepper pieces, and onion sections onto skewers, leaving small spaces between items to ensure even cooking. If using wooden skewers, remember to soak them in water for 30 minutes beforehand to prevent burning.

Season and preheat:

Brush the assembled skewers lightly with canola oil and season with salt and pepper. Meanwhile, preheat your grill to medium heat approximately 350–375°F. The medium temperature ensures the chicken cooks through without burning the outside.

Grill to perfection:

Place skewers on the preheated grill and cook for about 10 minutes, turning every few minutes to ensure even browning. Check that chicken reaches the safe internal temperature of 165°F using a meat thermometer. In the final minutes, brush generously with the reserved sauce mixture, allowing it to caramelize slightly without burning.

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The ginger in this recipe isn't just for flavor. My grandmother always added ginger to her marinades, insisting it tenderizes meat naturally. After years of cooking, I've found she was absolutely right. The chicken stays incredibly juicy, and the subtle warmth ginger adds plays beautifully with the sweetness of the pineapple.

Make-Ahead Options

These kabobs are perfect for meal prep. You can marinate the chicken up to 24 hours in advance, and even assemble the skewers several hours before grilling. Just keep them covered in the refrigerator. If you're really planning ahead, you can prepare and freeze the marinated chicken for up to one month. Simply thaw overnight in the refrigerator before threading onto skewers with fresh vegetables and fruit.

Perfect Pairings

These flavorful kabobs pair wonderfully with coconut rice, which complements the tropical pineapple notes. A simple green salad with a light vinaigrette or grilled corn on the cob makes an excellent side dish. For drinks, try a cold pineapple beer, tropical iced tea, or a citrusy mocktail to enhance the sweet and savory profile of the kabobs.

Troubleshooting Tips

If your kabobs are browning too quickly on the outside before cooking through, move them to a cooler part of the grill and continue cooking with the lid closed. This creates an oven-like environment that cooks the chicken through without excessive charring. Remember that different grills have hot spots, so rotating your skewers not just turning them ensures more even cooking throughout.

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Recipe FAQs

→ Can I prepare the kabobs ahead of time?

Yes! You can marinate the chicken for up to 8 hours and pre-assemble the skewers a few hours before grilling. Keep them refrigerated until ready to cook. Just don't add the reserved sauce until the final minutes of grilling.

→ What sides pair well with these kabobs?

These kabobs work beautifully with coconut rice, grilled vegetables, a fresh green salad, or warm pita bread. The sweet-savory flavor profile also complements cold pasta salads or a simple cucumber and tomato medley.

→ Can I use canned pineapple instead of fresh?

While fresh pineapple provides the best texture and flavor, canned pineapple chunks (well-drained) can work in a pinch. Choose pineapple packed in juice rather than syrup, and pat the pieces dry before skewering to prevent excess moisture.

→ How do I prevent the vegetables from burning before the chicken is done?

Cut all ingredients to approximately the same size (about 1-1.5 inches) to ensure even cooking. You can also arrange separate skewers for meat and vegetables, allowing you to remove the vegetables earlier if they cook faster than the chicken.

→ What's the best way to know when the chicken is fully cooked?

The safest method is using a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (74°C). Visually, the chicken should be opaque throughout with no pink remaining. Avoid overcooking as this can dry out the meat.

→ Can I make these kabobs in the oven instead?

Absolutely! Preheat your oven to 425°F (220°C) and place the skewers on a lined baking sheet. Bake for approximately 15-20 minutes, turning halfway through, until the chicken reaches 165°F. Brush with the reserved sauce during the last 5 minutes of cooking.