Juicy grilled chicken and caramelized pineapple chunks glazed with a sweet and savory teriyaki sauce, perfect for summer BBQs and quick dinners.
Marinate chicken overnight for best flavor. Soak wooden skewers for 30 minutes before grilling to prevent burning. Use a meat thermometer to ensure chicken is cooked to 165°F. Brush kabobs with reserved marinade during grilling for a sticky glaze. Frozen pineapple can be used if thawed and patted dry. For gluten-free, substitute soy sauce with tamari.
Keywords: teriyaki chicken, pineapple kabobs, grilled chicken, summer recipe, easy BBQ, sweet and savory, grilled pineapple