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.
These bbq chicken skewers with pineapple sticks with a takeaway vibe, but Chinese rather than Indian. Because these chicken skewers are heavily influenced by my pineapple chicken stir fry recipe.
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!
Just like my BBQ duck kebab recipe, this has been developed with a grill or barbecue in mind.
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 once you start it.
These bbq chicken skewers are wonderfully versatile, they are great as finger nibbles at a BBQ get together.
If I am cooking on the stovetop or under the grill I’d usually add a salad of some description and some potatoes.
My goto side would typically be some air fryer wedges, they are great dipped into the leftover sauce.
These BBQ pineapple chicken skewers are simple fodder and are loaded with the delicious sweet and sour flavours more commonly associated with a Chinese Takeaway!
- 350g (12oz) Chicken Breast
- 1 Red Onion
- 250g (1-1⅓ Cups) Tinned Pineapple Chunks in Fresh Juices
- 1 Tbsp Cooking Oil
- 1 Tbsp Szechuan Pepper
For the Glaze:
- 2 Tbsp Dark Soy Sauce
- 2 Tbsp Light Soy Sauce
- 2 Tbsp Rice Wine Vinegar
- 3 Tbsp Tomato Ketchup
- 50ml (3 Tbsp + 1 Tsp) Water
- 50ml (3 Tbsp + 1 Tsp) Pineapple Juice from the Tin
- 1 Tbsp Cornflour (Cornstarch)
- If you are using bamboo skewers soak in water for 30 minutes.
- Toast the Szechuan pepper in a dry pan and transfer to a pestle and mortar or spice grinder and grind to a fine powder.
- Sieve this powder and discard any bits that do not pass through.
- Cut your red onion into wedges and break into leaves, cut the outer leaves in half to reduce them in size.
- Cut the pineapple into chunks 2-3cm in size if needed.
- Cut your chicken breast into the same size as the pineapple.
- Place the chicken, pineapple and chicken in a bowl and pour over the oil and Szechuan pepper and mix and set aside.
- Combine all of the ingredients for the sauce in a pan and place on the heat.
- Whisk until the sauce begins to boil and thicken.
- Thread the chicken, red onion and pineapple onto the skewers alternating between them.
- Whilst the skewers are cooking combine the water with the cornflour for the sauce and set aside.
- Place the kebabs in the indirect heat zone of your hot barbecue and cook for 10 minutes, flipping over after 5 minutes.
- Transfer the skewers to the direct heat and baste with the sauce.
- Keep basting and spinning in order to get a nice caramelised colour and to finish cooking your chicken, this should take another 5-10 minutes.
- Serve with any remaining sauce on the side.
- Heat a griddle pan over a fairly high heat.
- Brush the kebabs with the glaze and then place in the griddle pan.
- Flip the skewers every 2-3 minutes and continue cooking and adding more glaze until the internal temperature of the chicken reaches 73°C or 165°F.
- Heat your grill or broiler as hot as it will go.
- Brush the kebabs with the glaze and then place them under the grill.
- Flip the skewers once they have coloured which should take 3-5 minutes and continue cooking and adding more glaze until the internal temperature of the chicken reaches 73°C or 165°F.
Amount Per Serving: Calories: 578Total Fat: 14gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 149mgSodium: 2406mgCarbohydrates: 54gFiber: 3gSugar: 43gProtein: 59g
Calorific details are provided by a third-party application and are to be used as indicative figures only.