Bang Bang Chicken Skewers are an exciting way to add bold flavors to your next dinner or barbecue. This juicy chicken, sweet pineapple chunks, and a creamy, spicy Bang Bang sauce combine the best sweet, savory, and tangy flavor in every bite.
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Why you'll love this recipe
- Bursting with Flavor: The combination of pineapple and the signature Bang Bang sauce takes this dish to a whole new level.
- Quick and Easy: With just 10-12 minutes on the grill pan, you'll have a delicious meal in no time.
- Versatile: Perfect for weeknight dinners, meal prep, or backyard gatherings.
This recipe is filled to the brim with flavor. And, if you enjoy flavorful foods like this one, then you may also want to try this Bang Bang Cauliflower, Chicken Sausage Vegetable Skillet, or this Cajun Shrimp Vegetable Saute.
Ingredient List
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- chicken breasts
- salt
- black pepper
- fresh pineapple chunks
- olive oil
- lime wedges
- chopped parsley
- mayonnaise
- sweet chili sauce
- sriracha
- honey
- rice vinegar
Equipment
- Grill Pan
- Measuring Spoons and Cups
- knife
- Cutting Board
Instructions
This is an overview of the recipe. The full instructions are below in the recipe card.
- In a bowl, season the chicken breasts with salt and pepper.
- Thread the skewers with pineapple and chicken breast pieces on a plate.
- Cook the skewers on a hot skillet or grill pan for 10-12 minutes.
- In a medium bowl, mix the mayo, sweet chili sauce, sriracha, honey, and rice vinegar. Drizzle over the kabobs or serve alongside for dipping.
Make-ahead, storage, and freezer tips
- Make-Ahead: Prep the skewers in advance and store them covered in the fridge for up to 12 hours before grilling.
- Storage: Leftover skewers can be stored in an airtight container in the fridge for up to 3 days.
- Freezer: Freeze uncooked, assembled skewers in a zip-top bag for up to 2 months. Thaw overnight in the fridge before grilling.
Eileen's Tips for Success
- Dice the chicken: Try to cut the chicken into evenly-sized pieces so that it cooks at the same rate.
- Don't overcrowd: Do not overcrowd the skillet; overcrowding will lead to the chicken skewers drying out. Please leave a little room between them.
- Prep the sauce ahead: The sauce tastes better after it's sat for a little while, so make it an hour or two in advance and keep it in the refrigerator until you are ready to serve it.
Variations
Do you want to change up this recipe? Here are some ways to change the flavor of this dish.
- Protein Swap: Instead of chicken breasts, use chicken thigh meat, shrimp, pork, or firm tofu.
- Veggie Boost: For additional color and a nutrient boost, add bell peppers, red onions, or cherry tomatoes to the skewers.
- Spice Adjustment: Adjust the sriracha in the sauce to suit your spice tolerance.
Frequently Asked Questions
Yes, chicken thighs make a great swap; however, you will need to increase the cooking time.
Assemble the kabobs up to 24 hours in advance, cover them, and keep the chicken in the refrigerator until you are ready to cook them.
Serving Suggestions
There are so many great side dishes that pair well with these bang bang chicken skewers, but I have to admit my favorites are Hawaiian Macaroni Salad, Cheesy Green Beans, or this Instant Pot Corn on the Cob.
Similar recipes
Chicken is such a versatile protein. It can be made in so many different ways. If you need some meal inspiration, check out these recipes:
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Eileen xo
If you click on the number of servings in the recipe card, you can adjust the measurements up or down for the exact number of servings you need.
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Grilled Bang Bang Chicken Skewers
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Equipment Needed:
Ingredients
Chicken
- 28 ounces boneless, skinless chicken breasts (cut into chunks) Note 1
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 ½ cups fresh pineapple chunks
- 1 Tablespoon olive oil (for grilling or pan)
- lime wedges optional garnish
- chopped parsley optional garnish
Bang Bang Sauce
- ½ cup mayonnaise
- 2 Tablespoons sweet chili sauce
- 1 -2 teaspoons Sriracha (adjust to taste)
- 1 Tablespoon honey Note 2
- 1 teaspoon rice vinegar
Instructions
- Season 28 ounces boneless, skinless chicken breasts (cut into chunks) with ½ teaspoon salt and ¼ teaspoon black pepper.
- Thread chicken and 1 ½ cups fresh pineapple chunks alternately onto skewers.
- Heat a grill pan or skillet over medium-high heat. Brush with grill with 1 Tablespoon olive oil.
- Cook skewers for 10–12 minutes, turning occasionally, until chicken is fully cooked and slightly charred.
- Brush skewers generously with bang bang sauce. (recipe below) Cook for another 1–2 minutes to slightly caramelize the sauce.
- Step 5: Serve skewers with optional garnish of lime wedges and chopped parsley .
Make the Bang Bang Sauce
- In a medium-sized mixing bowl, mix ½ cup mayonnaise, 2 Tablespoons sweet chili sauce, 1 -2 teaspoons Sriracha, 1 Tablespoon honey, and 1 teaspoon rice vinegar.
NOTES
● Add bell peppers or red onion for extra color and crunch. Storage & Reheating
Storage: Store leftovers in an airtight container for up to 2 days.
Reheating: Reheat in a skillet over medium heat or in the microwave.
Freezing: Not recommended once cooked; raw marinated chicken and pineapple can be frozen (without sauce). I'm not a registered dietitian, but I strive to provide the most accurate nutritional values. Any nutritional data I provide is an approximation. Actual dietary information can vary based on ingredients and portion sizes.
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