Sweet BBQ Teriyaki Chicken Kabobs with Pineapple

I made these BBQ pineapple chicken kabobs on a day when I had people coming over and zero plan for dinner. I opened the fridge, saw a pack of chicken, half a pineapple, and some sad-looking peppers, and decided to just commit to the grill and hope for the best. It actually worked better than I expected.

Why This Recipe Works
Here’s the thing: pineapple does more than add sweetness here—it helps tenderize the chicken slightly while also giving that sticky caramelized edge when it hits the grill. What I figured out is that the balance between BBQ sauce and teriyaki-style sweetness makes the kabobs taste like something you’d get at a cookout, not something thrown together in 20 minutes.

Ingredient Notes
I use chicken breast because it cooks fast and absorbs marinade well, but you can use thighs if you want it juicier. Fresh pineapple matters here—canned works in a pinch, but it doesn’t caramelize the same way. Bell peppers and onions are mostly there for texture and contrast, so I don’t overthink them.

How to Make It
I start by cutting the chicken into evenly sized chunks. I’ve made the mistake of rushing this step and ending up with pieces that cook unevenly, so now I take a few extra minutes to get them consistent.

Then I mix the marinade—BBQ sauce and teriyaki sauce together until it becomes thick and glossy. I toss the chicken in it and let it sit while I prep everything else. Even 20–30 minutes makes a difference here.

Next, I cut pineapple, peppers, and onions into similar-sized pieces so everything grills at the same speed. I’ve learned that if the pineapple pieces are too small, they disappear on the grill or burn too fast.

I thread everything onto skewers, alternating chicken, pineapple, pepper, and onion so every bite feels different. The grill needs to be hot so the outside gets that slight char without drying out the chicken.

While grilling, I brush a bit more marinade on the kabobs, but I don’t drown them or they’ll burn. The smell at this stage is strong—sweet, smoky, slightly tangy—and that’s usually when I know they’re coming out right.

Things I Learned the Hard Way
I used to overload skewers and pack everything too tightly, which made the chicken steam instead of grill. I also learned pineapple burns fast if it’s cut too thin, so thicker chunks hold up better. And brushing sauce too early is a mistake—it needs heat to caramelize, not burn.

Storage & Serving Suggestions
These are best eaten straight off the grill, but leftovers keep for about 2 days in the fridge. I usually reheat them in a pan or air fryer to bring back the char. They work well with rice, salad, or even stuffed into flatbread.

Sophie Bennett

Sweet BBQ Teriyaki Chicken Kabobs with Pineapple

Juicy grilled chicken kabobs with pineapple, peppers, and onions coated in a sticky BBQ-teriyaki glaze.

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Prep Time 20 minutes mins

Cook Time 12 minutes mins

Servings: 4 servings

Ingredients Method Notes

Ingredients

  

• 2 lbs chicken breast cubed
• 1 cup BBQ sauce
• 1/2 cup teriyaki sauce
• 2 cups fresh pineapple chunks
• 1 red bell pepper chunked
• 1 green bell pepper chunked
• 1 red onion chunked
• skewers soaked if wooden

Method

 

1. Cut chicken into evenly sized chunks for consistent cooking.
2. Mix BBQ sauce and teriyaki sauce in a bowl, then coat chicken and marinate for 20–30 minutes.
3. Cut pineapple, peppers, and onion into similar-sized pieces.
4. Thread chicken and vegetables onto skewers, alternating ingredients.
5. Preheat grill to medium-high heat.
6. Grill kabobs for 10–12 minutes, turning occasionally until chicken is cooked through.
7. Brush lightly with extra sauce during grilling for a sticky glaze.
8. Remove from grill and serve immediately.

Notes

Do not cut pineapple too small or it will burn quickly. Avoid overcrowding skewers to ensure proper grilling instead of steaming. Brush sauce near the end to prevent burning.