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Flavorful Grilled Pineapple Chicken Kabobs

grilled pineapple chicken kabobs - featured image
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Juicy chicken and sweet pineapple chunks grilled to perfection with a sticky teriyaki glaze, perfect for summer BBQs and family gatherings.

Ingredients

Scale
  • 2 pounds boneless, skinless chicken breasts or thighs, cut into 1-inch cubes
  • 2 tablespoons soy sauce
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon salt
  • 1 fresh pineapple, peeled, cored, and cut into 1-inch chunks
  • Optional: 1 tablespoon brown sugar
  • ½ cup store-bought teriyaki sauce
  • 2 tablespoons honey
  • 1 tablespoon rice vinegar
  • 1 teaspoon grated fresh ginger
  • 1 clove garlic, minced
  • 1 teaspoon cornstarch mixed with 1 tablespoon water
  • Wooden or metal skewers (soaked in water if wooden)
  • Fresh chopped green onions or sesame seeds for garnish (optional)

Instructions

  1. In a large mixing bowl, combine chicken cubes with soy sauce, olive oil, garlic powder, salt, and black pepper. Toss to coat evenly and marinate for at least 20 minutes at room temperature or up to 2 hours in the fridge.
  2. While chicken marinates, whisk together teriyaki sauce, honey, rice vinegar, grated ginger, and minced garlic in a small saucepan. Heat over medium until simmering.
  3. Stir in cornstarch slurry and cook for 1-2 minutes until glaze thickens. Remove from heat and set aside.
  4. Peel, core, and cut pineapple into 1-inch chunks. If tart, toss with brown sugar to enhance caramelization.
  5. Thread marinated chicken and pineapple chunks alternately onto soaked skewers, about 4-5 pieces each, leaving space between pieces.
  6. Preheat grill to medium-high heat (about 400°F). If using charcoal, wait until coals are covered with white ash.
  7. Grill kabobs for 10-12 minutes, turning every 3-4 minutes for even cooking and charring.
  8. During the last 5 minutes, brush kabobs generously with teriyaki glaze each time you flip to build a sticky coating.
  9. Ensure chicken reaches an internal temperature of 165°F and pineapple is caramelized with grill marks.
  10. Remove kabobs from grill and let rest for 3-5 minutes to lock in juices.
  11. Garnish with chopped green onions or sesame seeds if desired and serve warm.

Notes

Soak wooden skewers in water for at least 30 minutes before grilling to prevent burning. Marinate chicken longer for juicier results and baste often with glaze during grilling. Use a meat thermometer to ensure chicken reaches 165°F. If no grill is available, bake kabobs at 425°F for 15-20 minutes, flipping halfway and brushing with glaze.

Nutrition

Keywords: grilled chicken kabobs, pineapple chicken, teriyaki glaze, summer BBQ, easy grilling recipe, chicken skewers

Find it online: https://jodierecipes.com/flavorful-grilled-pineapple-chicken-kabobs-recipe-perfect-for-summer-bbqs/