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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
Cook Time 12 minutes
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.