Name: BBQ Pineapple Chicken Kabobs
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: 1.5 pounds boneless, skinless chicken breasts (cut into 1-inch cubes); 2 cups fresh pineapple chunks (about 1-inch chunks); 1 medium red onion (cut into 1-inch chunks); 1 medium bell pepper (any color, cut into 1-inch chunks); 0.5 cup your favorite BBQ sauce; 2 tablespoons soy sauce; 1 tablespoon honey; 1 teaspoon garlic powder; 0.5 teaspoon black pepper

There’s something magical that happens when grilling season officially kicks off. For me, it’s not just about the smoky aromas wafting through the neighborhood; it’s about the feeling of pure, unadulterated freedom that comes with vibrant flavors and easy-cleanup meals. And if there’s one dish that absolutely screams summer joy and effortless deliciousness, it’s these BBQ Pineapple Chicken Kabobs. Honestly, I’ve made so many versions of kabobs over the years – steak, shrimp, veggie-packed wonders – but these pineapple chicken ones? They’ve got a special place in my heart, and more importantly, in my regular rotation. They’re a little sweet, a little savory, smoky, and ridiculously fun to eat. Think of them as a flavor party on a stick, perfect for a busy weeknight or a weekend backyard bash. If you’ve ever felt overwhelmed by complicated marinades or tedious prep work for grilling, you’re in for a treat. These kabobs are my go-to when I want maximum flavor impact with minimum fuss. They’re honestly a lifesaver on those warm evenings when the last thing I want to do is spend hours in the kitchen.

What are some good Pineapple Chicken Kabobs?

So, what exactly are these delightful little skewers of joy? At their core, BBQ Pineapple Chicken Kabobs are exactly what they sound like: chunks of juicy chicken and sweet, caramelized pineapple threaded onto skewers and grilled to perfection, all brushed with a tangy, smoky BBQ sauce. But oh, there’s so much more to it! It’s the combination of tender, marinated chicken that gets that perfect char on the grill, paired with the bright, tropical sweetness of pineapple that softens and caramelizes beautifully. The BBQ sauce ties it all together with its signature smoky, savory, and slightly sweet notes. Think of it as a handheld barbecue feast, with every bite delivering a punch of flavor. It’s essentially a simplified, more fun version of your favorite BBQ chicken, elevated by the tropical twist of pineapple. It’s the kind of dish that makes everyone smile, from the little ones to the grown-ups who can appreciate a well-balanced bite.

Why you’ll love this recipe?

Let me tell you, there are a million reasons why I’ve made this recipe a staple. First off, the flavor is just out of this world. You get the savory depth from the chicken and the BBQ marinade, then BAM! You hit a piece of warm, juicy pineapple that’s practically bursting with sweetness. It’s this incredible sweet and savory dance that just works so well together. And the texture! The chicken is so tender, and the pineapple gets this lovely slightly chewy, caramelized edge on the grill. It’s absolutely divine. Secondly, simplicity is key here. I’ve tested this recipe more times than I can count, and it always comes out fantastic. The marinating time is reasonable, and the actual grilling is quick and easy. Plus, let’s talk about cleanup – it’s mostly just skewers and a bowl, which is music to my ears after a long day.

Another huge plus is that it’s surprisingly budget-friendly. Chicken Thighs are usually a great value, and pineapple is readily available. You can make a big batch for a crowd without breaking the bank, which is always a win in my book. And versatility? Oh yeah. These kabobs are fantastic on their own, but they’re also amazing served over rice, tucked into a pita, or even chopped up and tossed into a salad. They’re not picky eaters, and they’re not picky occasion-goers either! They’re perfect for a casual backyard BBQ, a fun family dinner, or even a potluck where you know they’ll be a guaranteed hit. What I love most about this recipe, beyond the amazing taste and ease, is the sheer joy it brings. It’s colorful, it’s fun to assemble (kids love helping with this!), and it just makes people happy. It’s a taste of summer, sunshine, and good times all rolled into one delicious package. It’s definitely a step up from basic grilled chicken and a much easier weeknight option than a full-blown pulled pork.

How do I make Pineapple Chicken Kabobs?

Quick Overview

The process is delightfully straightforward. You’ll marinate chicken chunks, thread them onto skewers with pineapple chunks, grill them until perfectly cooked and slightly charred, and then finish them off with a generous brushing of your favorite BBQ sauce. It’s a few simple steps that lead to an explosion of flavor. The real magic happens in how the pineapple softens and caramelizes on the grill, creating those sweet, sticky pockets that perfectly complement the savory chicken. This method ensures the chicken stays moist and tender while getting that wonderful smoky flavor from the grill. Trust me, it’s way easier than it sounds, and the results are spectacular!

Ingredients

For the Chicken and Marinade: For the Chicken and Marinade: For the Chicken and Marinade: For the Chicken and Marinade: For the Chicken
This is where the magic begins! I always opt for boneless, skinless Chicken Thighs because they stay incredibly juicy and tender on the grill, even if you accidentally overcook them a tiny bit. About 1.5 pounds should be enough for about 4-6 servings, depending on how hungry everyone is!

1.5 pounds boneless, skinless chicken thighs, cut into 1-inch cubes
1/2 cup your favorite BBQ sauce (use a smoky one for extra flavor!)
2 tablespoons soy sauce (low sodium is fine if you prefer)

1 tablespoon olive oil
1 tablespoon honey or brown sugar (for that extra caramelization!)
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon black pepper

For the Kabobs:
This is where the tropical fun comes in. Fresh pineapple is key here – canned can be a bit too mushy and doesn’t caramelize the same way. Plus, you’ll want some colorful veggies to round things out.

1/2 fresh pineapple, peeled, cored, and cut into 1-inch chunks

1 large red onion, cut into 1-inch chunks
1 large bell pepper (any color you like – I love red or yellow for sweetness!), cut into 1-inch chunks
Wooden or metal skewers (if using wooden, soak them in water for at least 30 minutes to prevent burning!)

For the Extra Glaze (Optional but Highly Recommended!):
This is what takes them from great to absolutely unforgettable. It’s just a little extra punch of BBQ goodness right at the end.

1/4 cup your favorite BBQ sauce
1 tablespoon honey

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

First things first, let’s get our grill ready. You want to preheat your grill to medium-high heat, around 400-450°F (200-230°C). If you’re using a charcoal grill, get your coals nice and hot, then arrange them to create a direct heat zone. Make sure your grill grates are clean! A good scrub with a grill brush followed by oiling them (I use a folded paper towel dipped in oil and held with tongs) will prevent any sticking nightmares. If you’re using a gas grill, just turn the burners on high for about 10-15 minutes to let it get nice and hot, then reduce to medium-high. If you don’t have a grill, you can also use an indoor grill pan or bake these in a hot oven (around 425°F/220°C) on a baking sheet lined with parchment paper, flipping halfway through.

Step 2: Mix Dry Ingredients

In a medium bowl, we’re going to whisk together our marinade. This is where all those yummy flavors start to meld. Add the BBQ sauce, soy sauce, olive oil, honey (or brown sugar), garlic powder, onion powder, and black pepper. Give it a good whisk until everything is combined into a smooth, glossy mixture. This marinade is simple, but it’s packed with flavor and helps tenderize the chicken beautifully. I always taste a little bit of the marinade – don’t tell anyone! – to make sure it’s just right. Sometimes a pinch more pepper or a touch more honey makes all the difference for my palate.

Step 3: Mix Wet Ingredients

This is straightforward! Once your marinade is mixed, it’s time to add the chicken. Pour the marinade over the cubed chicken thighs in a large bowl or a sturdy zip-top bag. Make sure every piece of chicken is coated thoroughly. This is really important for even flavor distribution. I like to give it a good toss with my hands (clean ones, of course!) or a spatula to ensure every single cube is glistening with that delicious marinade. Don’t be shy here – get it all in there!

Step 4: Combine

Now for the marinating part. Cover the bowl tightly with plastic wrap or seal the zip-top bag and refrigerate for at least 30 minutes, but I highly recommend 1 to 4 hours. The longer it marinates, the more the flavors will penetrate the chicken. If you can marinate it overnight, even better! I sometimes forget and leave it in for longer, and honestly, it always turns out wonderfully tender. Just avoid marinating chicken in a metal bowl for too long, as the acid in some marinades can react with the metal. A glass or ceramic bowl, or a good quality zip-top bag, is your best bet.

Step 5: Prepare Filling

While the chicken is marinating, let’s get our pineapple and veggies prepped for threading onto the skewers. If you haven’t already, peel your pineapple, remove the tough core, and cut it into roughly 1-inch chunks. You want them to be about the same size as your chicken cubes so they cook evenly. Next, chop your red onion and bell pepper into similar-sized pieces. Red onion adds a lovely sweetness and color, and bell peppers bring a nice crunch and subtle flavor. I sometimes add other veggies too, like zucchini chunks or cherry tomatoes, but red onion and bell pepper are my go-to combo for these.

Step 6: Layer & Swirl

Okay, time for the fun part – assembling the kabobs! If you’re using wooden skewers, make sure they’ve been soaking. Take your marinated chicken, pineapple chunks, red onion pieces, and bell pepper chunks. Start threading them onto the skewers, alternating the ingredients. I like to put a piece of chicken, then pineapple, then onion, then pepper, and repeat. Try not to pack them too tightly together, as this allows the heat to circulate and cook everything evenly. Leave a little space between each piece. I usually end up with about 4-6 pieces of chicken and a good mix of fruit and veggies on each skewer. My kids love to help with this step; they get really creative with their arrangements!

Step 7: Bake

Now, let’s get these beauties on the grill! Place the prepared kabobs directly on the preheated grill grates. Grill for about 4-5 minutes per side, or until the chicken is cooked through and has lovely grill marks, and the pineapple is starting to caramelize and char slightly. You’re looking for an internal temperature of 165°F (74°C) for the chicken. Keep an eye on them, as grill times can vary. If one side is cooking faster than the other, you can move them around. Remember, those soaked wooden skewers are your friend here to avoid flare-ups and burnt skewers.

Step 8: Cool & Glaze

Once the kabobs are cooked to perfection, carefully remove them from the grill using tongs. Let them rest for just a few minutes on a platter. While they’re resting, quickly whisk together the extra glaze ingredients: the 1/4 cup BBQ sauce and 1 tablespoon of honey. Brush this glorious glaze all over the hot kabobs. The heat from the kabobs will help the glaze melt and become wonderfully sticky. This little extra step is totally worth it, adding another layer of delicious BBQ flavor and a beautiful shine.

Step 9: Slice & Serve

Serve these beauties immediately while they’re hot and juicy! You can serve them directly off the skewers, or if you prefer, you can slide the chicken, pineapple, and veggies off onto a plate. They are fantastic on their own, but I often serve them with a side of fluffy rice, a crisp green salad, or some grilled corn on the cob. The aroma alone will have everyone gathered around the kitchen, eager to dig in. Enjoy every delicious, smoky, sweet, and savory bite!

What to Serve It With

These BBQ Pineapple Chicken Kabobs are so versatile, they can really go with anything! For a truly satisfying meal, I love serving them alongside some fluffy white or brown rice. The rice soaks up any extra juices and BBQ sauce beautifully. If you’re feeling a little lighter, a crisp, fresh green salad is always a winner. Think a simple mixed greens with a vinaigrette, or something a bit more substantial with cucumber, tomatoes, and a sprinkle of feta.

For a full-on summer feast, you can’t go wrong with some grilled corn on the cob – the sweetness of the corn is a lovely complement. Another favorite at my house is a simple potato salad or a creamy coleslaw. These classic BBQ sides just pair perfectly with the smoky, sweet flavors of the kabobs. If you want to get a little more creative, try serving them tucked into warm pita bread with some shredded lettuce and a drizzle of yogurt or tahini sauce. Or, chop up the cooked chicken and pineapple and toss them into a vibrant quinoa salad. The possibilities are endless, and no matter what you choose, these kabobs are sure to be the star of the show!

Top Tips for Perfecting Your BBQ Pineapple Chicken Kabobs

After making these countless times, I’ve picked up a few tricks that I swear by. First, about the chicken: using thighs is non-negotiable for me. They have more fat, which means more flavor and they’re much more forgiving on the grill. If you only have breasts, make sure you don’t overcook them – they can dry out so fast! Cut them into uniform 1-inch cubes. This is crucial for even cooking. If you have tiny pieces and giant pieces, you’ll end up with some burnt chicken and some raw chicken. Nobody wants that!

When it comes to the pineapple, fresh is *always* best. Canned pineapple is too soft and watery; it won’t hold up on the grill and won’t develop that lovely caramelized sweetness. Look for a pineapple that’s ripe but still firm. Cut it into chunks that are roughly the same size as your chicken. For the veggies, red onion and bell peppers are my favorites because they’re sturdy enough to grill and add great flavor. But feel free to experiment! Zucchini, cherry tomatoes, or even chunks of firm mushrooms work well. Just make sure everything is cut to a similar size so it cooks evenly.

Don’t over-soak your wooden skewers! 30 minutes is usually plenty. If they’re soaking for hours and hours, they can become waterlogged and might break easily. Metal skewers are fantastic too if you have them, as they conduct heat and can help cook the chicken a bit faster. When you’re threading the kabobs, don’t pack the ingredients too tightly. Give them a little breathing room. This allows the heat to circulate and cook everything evenly, and also allows for those nice char marks to develop. Remember to clean and oil your grill grates *really* well. It makes a world of difference in preventing sticking. If you find your chicken is cooking much faster than your veggies (or vice versa), you can always remove the skewers temporarily to a cooler part of the grill while the other components catch up. And finally, that extra glaze? It’s a small step, but it really elevates the dish. Don’t skip it if you can help it! A little extra sweetness and shine makes all the difference.

Storing and Reheating Tips

These kabobs are best enjoyed fresh off the grill, but they do store quite well, which is a bonus! Once they’ve cooled down completely, you can store any leftovers in an airtight container in the refrigerator for up to 3-4 days. I like to pack them carefully so they don’t get too squished. If you plan on storing them for longer, you can freeze them. Let them cool completely, then wrap them tightly in plastic wrap and then in aluminum foil, or place them in a freezer-safe bag. They should last for about 2-3 months in the freezer. When you’re ready to reheat, if they were refrigerated, you can gently warm them in a skillet over medium heat, in the oven at around 350°F (175°C) for about 10-15 minutes, or even briefly in the microwave. If frozen, thaw them in the refrigerator overnight before reheating. For the best results, I often add a little extra splash of BBQ sauce or a tiny bit of water when reheating in a skillet to help bring back some moisture.

Frequently Asked Questions

Can I make this gluten-free?

Absolutely! This recipe is already pretty gluten-free friendly. Just make sure the BBQ sauce and soy sauce you use are certified gluten-free. Many brands offer GF versions. The rest of the ingredients (chicken, pineapple, veggies, olive oil, honey, spices) are naturally gluten-free. It’s a simple swap to make it work for a gluten-free diet!

Do I need to peel the zucchini?

These particular kabobs don’t traditionally use zucchini, but if you decided to add it as an extra veggie, peeling it is optional. Leaving the skin on adds a bit more color and texture, and it contains nutrients. If you prefer a smoother texture or are concerned about pesticide residue, you can certainly peel it. Just make sure to cut it into similar-sized chunks as the other ingredients for even cooking.

Can I make this as muffins instead?

While these are designed as kabobs, the flavors would translate beautifully into muffins! You’d need to adjust the recipe significantly, likely making it more of a savory-sweet muffin batter with finely diced chicken and perhaps a pineapple glaze topping. Baking time and temperature would also change. It’s a fun idea for a different kind of treat, but not a direct swap for this specific kabob recipe.

How can I adjust the sweetness level?

You can easily adjust the sweetness! The honey in the marinade and glaze contributes to it. If you prefer it less sweet, simply reduce the amount of honey. You can also use a BBQ sauce that is less sweet or even a spicier one if that’s your preference. For an alternative sweetener, maple syrup can be used in place of honey, though it has a slightly different flavor profile.

What can I use instead of the glaze?

If you’re not a fan of the extra glaze, you can absolutely skip it! The kabobs will still be delicious from the marinade. Another idea is to simply dust them with a little bit of smoked paprika or a sprinkle of chopped fresh cilantro after grilling for a different flavor dimension. Some people also like to serve them with a side of their favorite dipping sauce, like ranch or a creamy garlic sauce, if they’re not keen on more BBQ flavor.

Final Thoughts

Honestly, these BBQ Pineapple Chicken Kabobs are more than just a recipe to me; they’re a little slice of summer happiness. They bring together all the best things about grilling – smoky flavors, vibrant colors, and easy, fun eating. The balance of sweet pineapple with savory, tender chicken, all kissed by the grill and slathered in BBQ sauce, is just pure perfection. They’re a guaranteed crowd-pleaser that makes even a simple weeknight dinner feel like a special occasion. I hope you try them and fall in love with them just as much as my family and I have. If you love this recipe, you might also enjoy my Spicy Grilled Shrimp Skewers or my Lemon Herb Chicken Marinade for other grilling inspiration!

I can’t wait to hear what you think! If you give these BBQ Pineapple Chicken Kabobs a try, please let me know in the comments below how they turned out, or share your own creative twists. Your feedback and stories truly make my day! Happy grilling, and enjoy every delicious bite!