Memorial Day is just around the corner, which means it is officially time to dust off the grill! If you are looking for the absolute best summer grilling recipes to impress your family and friends at your next backyard cookout, these Hawaiian BBQ Chicken Kabobs are the answer.
Not only are they incredibly colorful and visually stunning, but the combination of smoky charred chicken, sweet caramelized pineapple, and a sticky teriyaki-BBQ glaze makes them completely irresistible. Plus, eating food off a stick is just more fun! This is a healthy summer meal that is naturally low in fat, high in protein, and packed with fresh veggies.
🛒 The Ingredients (The Sweet & Smoky Combo)
The secret to a great kabob is making sure everything is cut to the exact same size so it cooks evenly on the grill!
The Kabobs:
- 1.5 lbs Boneless, Skinless Chicken Breasts, cut into 1-inch cubes.
- 2 cups Fresh Pineapple, cut into 1-inch chunks. (Do not use canned pineapple! It is too mushy and will fall off the skewer).
- 1 Large Red Bell Pepper & 1 Green Bell Pepper, cut into 1-inch squares.
- 1 Large Red Onion, cut into 1-inch chunks.
The Sticky Hawaiian Glaze:
- 1/2 cup Your favorite BBQ Sauce.
- 1/4 cup Teriyaki Sauce.
- 1 tbsp Fresh Ginger, grated.
- 2 cloves Garlic, minced.
👩🍳 Step-by-Step Instructions
Step 1: The Wooden Skewer Hack (Crucial!) 🛑
If you are using wooden bamboo skewers, you MUST soak them in a baking dish filled with warm water for at least 30 minutes before threading your meat. If you skip this step, the dry wood will instantly catch fire on the hot grill and your beautiful kabobs will turn to ash! (If using metal skewers, skip this step).
Step 2: Whisk the Glaze
In a small bowl, whisk together the BBQ sauce, Teriyaki sauce, grated ginger, and minced garlic. Reserve half of this sauce in a separate clean bowl to use for basting later!
Step 3: Marinate the Chicken
Toss your chicken cubes in the other half of the glaze. Let it marinate in the fridge for 15-30 minutes.
Step 4: Thread the Kabobs
Thread the marinated chicken, red onion, bell peppers, and fresh pineapple chunks onto your soaked skewers, alternating ingredients to create a beautiful rainbow pattern. Pro-Tip: Pack the ingredients tightly together so the chicken stays juicy!
Step 5: Grill to Perfection
Preheat your grill to medium-high heat (about 400°F) and lightly oil the grates. Place the kabobs on the grill and cook for 10 to 12 minutes, turning every 3 minutes. You want beautiful, dark grill marks on the pineapple and the chicken to reach an internal temperature of 165°F.
Step 6: The Final Baste
During the last 2 minutes of grilling, use a pastry brush to generously brush the reserved, clean glaze all over the kabobs. The sugars will caramelize perfectly over the open flame. Serve hot over a bed of jasmine rice!
💡 Make-Ahead Tips for Cookouts:
Hosting a party? You can chop all the veggies, cut the chicken, and even thread the raw skewers the day before! Store them covered in the fridge overnight. When your guests arrive, all you have to do is throw them on the grill for 10 minutes!
