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BBQ Pineapple Chicken Kabobs — Juicy Grilled Skewers with Sticky Glaze Pinterest recipe pin

BBQ Pineapple Chicken Kabobs

Savory-brined chicken thighs threaded with fresh pineapple and peppers, grilled and finished with a sticky bbq-pineapple glaze for juicy, slightly charred kabobs.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 6 servings
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/4 pounds boneless skinless chicken thighs cut into 1-inch cubes
  • 1 cup cool water
  • 1 tablespoon kosher salt
  • 1 tablespoon packed brown sugar
  • 1 medium fresh pineapple cored and cut into 1-inch chunks
  • 1 medium red bell pepper cut into 1-inch pieces
  • 1 medium green bell pepper cut into 1-inch pieces
  • 1 medium red onion separated into 1-inch wedges
Marinade and glaze
  • 1/4 cup soy sauce divided
  • 4 tablespoons olive oil divided
  • 3 tablespoons brown sugar divided
  • 2 tablespoons rice vinegar
  • 1 tablespoon honey
  • 2 garlic cloves minced
  • 1 teaspoon fresh ginger grated
  • 1/3 cup ketchup
  • 1 teaspoon smoked paprika
  • Salt and black pepper to taste
Optional
  • 1 –2 teaspoons sriracha optional for heat

Equipment

  • 1 12-inch grill or grill pan
  • 1 Instant-read meat thermometer
  • 1 Metal skewers or 8–10 wooden skewers soaked for 30 minutes

Method
 

Brine
  1. Combine 1 cup cool water, 1 tablespoon kosher salt, and 1 tablespoon brown sugar in a bowl; add chicken cubes, stir to dissolve, cover and refrigerate 15–30 minutes, then drain and pat dry.
Marinade
  1. Whisk 1/4 cup soy sauce, 2 tablespoons olive oil, 2 tablespoons rice vinegar, 1 tablespoon honey, minced garlic, and grated ginger; toss half with the chicken and let rest 10 minutes.
Assemble
  1. Thread chicken, pineapple, bell pepper, and onion onto skewers leaving small gaps for air circulation; reserve remaining marinade for basting (discard any marinade that contacted raw chicken if not boiled).
Glaze
  1. In a small saucepan combine 1/3 cup ketchup, 2 tablespoons brown sugar, 2 tablespoons pineapple juice, 1 tablespoon soy sauce, and smoked paprika; simmer 3–5 minutes until slightly thickened, then cool slightly.
Grill
  1. Preheat grill to medium (375–425°F) and oil the grates; grill skewers over direct heat 4–5 minutes per side, basting once with reserved marinade during the first turn. Aim for an interim 160°F before glazing.
  2. Move skewers to indirect heat or lower the flame and brush glaze on during the last 3–4 minutes, turning every 1–2 minutes so the glaze sets without burning; remove when chicken reaches 165°F and let rest 5 minutes before serving.
Finish
  1. Serve with rice, salad, or grilled corn and spoon any extra warmed glaze over just before serving.

Notes

Brine for 15–30 minutes to boost juiciness without over-salting; reserve marinade used with raw chicken only for basting if boiled first, otherwise discard. If using chicken breasts, cut smaller and watch temperature closely. Leftovers keep 3 days in the fridge or freeze pieces on a sheet before bagging for up to 2 months.