Sticky BBQ Chicken Skewers with Pineapple

BBQ chicken skewers with pineapple and red onion featuring a sticky, sweet & sour glaze that rocks a bit of a Chinese takeaway vibe.

These chicken kebabs are ideal on the barbecue but are just as good cooked on the stovetop or under the grill, and I have instructions for all of them.

BBQ Chicken & Pineapple Kebabs

Stuff on sticks, whether you call them kebabs, kebobs, kababs or skewers, are always a perennial favourite.

To me, more often than not, stuff on sticks means tikka, either my lamb tikka or chicken tikka kebabs.

But I also have something with North African influences like my beef kofta kebabs, Indo-Chinese influences like my chicken shashlik recipe, Persian influences in the form of Joojeh kabob and European influences in my sticky duck kebabs or Greek lamb souvlaki.

These BBQ chicken skewers with pineapple sticks with a takeaway vibe, but Chinese rather than Indian. These chicken skewers are influenced by the sauce in my sweet and sour chicken balls.

Tomato ketchup forms the base of the glaze, and it is joined by rice vinegar, brown sugar and soy sauce.

Finally, I add the distinct and magical flavour of Szechuan pepper, one of my favourite ingredients!

But if the weather ain't playing ball, don't worry! I have tested these in a griddle pan and under the grill or broiler, and they work wonderfully.

Frequently Asked Questions

Do I have to use Szechuan pepper?

No, you can omit it if you like, and these kebabs will still be awesome.

If you want to skip using it because you are worried about it going to waste, then don't be! I have a host of recipes that will use it up.

Just type it into the search option at the top of the page, but to name-check a few, I have Chinese pork belly, Szechuan beef and dan dan noodles that make use of them.

Can I use fresh pineapple?

Yes, fresh pineapple is great in this recipe. I do not use it because I cook for two and a fresh pineapple has a short shelf life.

If you have any leftover tinned pineapple, then I would recommend giving my fruity pineapple and chicken curry a whirl.

Are these better cooked on the BBQ, grill or stovetop?

Better is such a loaded question; these chicken kebabs absolutely rock the BBQ, but let's face it, most of us do not BBQ every day!

Nine times out of ten, I cook these on the stovetop as it is the most convenient way to cook them. But the grill gives marginally better results that more closely resemble the BBQ vibe.

Serving Suggestions

These BBQ chicken skewers are wonderfully versatile; they are great as finger nibbles at a BBQ get-together.

You can throw them on the barbecue alongside dishes like my stuffed onions, BBQ chicken drumsticks or even venison burgers.

Throw a selection of salads on the side like a spicy mango salad, cucumber salad and of course a nice slaw.

If I am cooking on the stovetop or under the grill, I'd usually add a salad of some description and some potatoes.

My go-to side would typically be some air fryer wedges, they are great dipped into the leftover sauce.

Equipment Used

I only name-check brands of equipment if I think they make a material difference to a recipe. But if you have any questions, feel free to ask them in the comments section below the recipe.

• BBQ, grill (broiler) or stovetop.
• Griddle pan if you are cooking on a stovetop.
• Kitchen knife.
• Chopping board.
• Skewers, I prefer to use bamboo skewers.
• Kitchen tongs.
• A combination of weighing scales, a measuring jug, measuring cups and spoons.
• Mixing bowl, stirring spoons.