Oh, you guys. I’ve been SO excited to share this recipe with you! You know those nights when you’re just craving something bursting with flavor, something that screams summer cookout even if it’s just a Tuesday? Well, these BBQ Pineapple Chicken Kabobs are it. Seriously, the moment those sweet, tangy pineapple chunks caramelize on the grill alongside juicy chicken and that smoky BBQ sauce, the whole neighborhood knows something delicious is happening. It’s the kind of dish that makes everyone gather ‘round, kids included, clamoring for the first bite. They remind me so much of our family vacations when I was little, the smell of the grill filling the air and the anticipation of good food and even better company. If you’ve ever loved a really good teriyaki chicken or a classic grilled Chicken Salad, imagine those flavors amped up with the tropical sweetness of pineapple and a kiss of smoky barbecue. It’s pure magic on a stick!
What are some good Pineapple Chicken Kabobs?
So, what exactly are these magical kabobs? Think of them as your ultimate summer grilling dream come true. They’re skewers loaded up with marinated chicken chunks and juicy chunks of fresh pineapple, all brushed with your favorite barbecue sauce and grilled to perfection. The “kabob” part just means everything is threaded onto a skewer, which is honestly half the fun – easy to eat, easy to serve, and super photogenic, if I do say so myself! The name itself, BBQ Pineapple Chicken Kabobs, pretty much tells the whole delicious story. It’s a fantastic way to get a lot of flavor from simple ingredients. It’s not just chicken and pineapple, though. The marinade and the BBQ Sauce work together to create this incredible sweet, savory, and slightly tangy symphony that just sings on your palate. It’s like a party for your taste buds, and everyone’s invited!
How do I make Pineapple Chicken Kabobs?
Quick Overview
Making these BBQ Pineapple Chicken Kabobs is surprisingly straightforward. You’ll marinate chunks of Chicken Breast, thread them onto skewers with fresh pineapple, brush them with BBQ sauce, and grill them until they’re perfectly cooked and slightly charred. The whole process, from marinating to grilling, is designed to be simple and deliver maximum flavor. It’s truly a weeknight-friendly meal that tastes like it came from a gourmet barbecue joint!
Ingredients
What is the recipe for chicken marinade?
1.5 lbs boneless, skinless Chicken Breasts, cut into 1-inch cubes (I always go for good quality chicken breast; it stays nice and tender for grilling)
1/2 cup favorite BBQ sauce (use your go-to, or try a new smoky one!)
1/4 cup soy sauce (or tamari for gluten-free)
2 tablespoons honey (or maple syrup for a vegan option if you were doing tofu kabobs, but for chicken, honey is king!)
1 tablespoon olive oil
2 cloves garlic, minced (fresh is best here!)
1 teaspoon smoked paprika (this adds a lovely depth of flavor)
1/2 teaspoon black pepper
For the Kabobs:
1 large fresh pineapple, cut into 1-inch chunks (make sure it’s ripe and sweet – a ripe pineapple is key for that perfect caramelization!)
1 medium red onion, cut into 1-inch chunks (optional, but adds a nice savory bite)
1 medium green bell pepper, cut into 1-inch chunks (optional, for color and crunch)
Wooden or metal skewers (if using wooden, remember to soak them in water for at least 30 minutes to prevent burning!)
Extra BBQ sauce for brushing
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
First things first, let’s get our grill ready! If you’re using a charcoal grill, you’ll want to get your coals nice and hot, with a medium-high heat zone. For a gas grill, preheat it to medium-high heat (around 400-450°F or 200-230°C). Make sure your grill grates are clean and lightly oiled to prevent sticking. If you don’t have a grill, a grill pan on the stovetop or even your oven broiler can work in a pinch!
Step 2: Mix Dry Ingredients
This step is pretty simple for the marinade. In a medium bowl, we’re going to whisk together the key flavor components for our chicken. We’re not really mixing “dry” ingredients separately in this particular recipe, but rather combining all the marinade elements that will work their magic on the chicken.
Step 3: Mix Wet Ingredients
In a large bowl (big enough to hold all the chicken!), combine the BBQ sauce, soy sauce, honey, olive oil, minced garlic, smoked paprika, and black pepper. Whisk everything together until it’s well combined and you have a beautiful, fragrant marinade. Give it a little sniff – doesn’t it smell amazing already?
Step 4: Combine
Now, add your cubed chicken to the bowl with the marinade. Gently toss the chicken pieces with your hands or a spoon to ensure every single cube is coated in that delicious mixture. Cover the bowl tightly with plastic wrap or a lid and pop it into the refrigerator. You’ll want to let it marinate for at least 30 minutes, but honestly, an hour or even two will give you even deeper flavor. I’ve left it longer, and the chicken just soaks up all those wonderful tastes. Just don’t marinate chicken in a super acidic marinade for too long, or it can get mushy, but this one is perfect.
Step 5: Prepare Filling
While the chicken is doing its thing in the marinade, it’s time to prep our pineapple and any other veggies you’re using. Cut your fresh pineapple into roughly 1-inch chunks. You want them to be about the same size as your chicken cubes so they cook evenly. If you’re using red onion or bell pepper, cut those into similar-sized chunks too. Having everything uniform ensures a beautiful presentation and consistent cooking.
Step 6: Layer & Swirl
This is where the fun really begins! Grab your soaked wooden skewers or your metal skewers. Start threading the marinated chicken chunks onto the skewers, alternating them with pieces of pineapple, red onion, and green bell pepper (if using). Don’t pack them on too tightly; leave a little space between each piece so they cook evenly and get a nice char. I usually aim for about 3-4 pieces of chicken and 3-4 pieces of pineapple per skewer, but you can adjust this based on your skewer length. It’s like making little edible art pieces!
Step 7: Bake
Place the prepared kabobs directly onto your preheated grill grates. Grill for about 10-12 minutes, flipping them every few minutes. During the last 5 minutes of grilling, generously brush the kabobs with extra BBQ sauce on all sides. You want that sauce to caramelize and get a little sticky and smoky. The chicken should be cooked through (no pink inside!) and the pineapple should be tender and slightly browned. If you don’t have a grill, you can broil these on a foil-lined baking sheet, turning halfway through, or bake them in a 400°F (200°C) oven for about 20-25 minutes, brushing with sauce towards the end.
Step 8: Cool & Glaze
Once the kabobs are cooked to perfection, carefully remove them from the grill and let them rest on a clean platter for about 5 minutes. This resting period is crucial – it allows the juices to redistribute throughout the chicken, making it even more tender and moist. While they’re resting, you can do one final brush of glaze if you like, or just let the caramelized BBQ sauce shine on its own. The heat from the kabobs will keep the glaze nice and glossy.
Step 9: Slice & Serve
Serve these beauties immediately while they’re hot and juicy! You can serve them right off the skewer for a casual cookout, or you can slide the chicken and pineapple off the skewers and serve them over rice, quinoa, or a big salad. I love just picking them up and eating them as is, it’s so satisfying. They look absolutely stunning piled high on a platter, a true testament to simple, delicious grilling.
What to Serve It With
These BBQ Pineapple Chicken Kabobs are so incredibly versatile, they’ll fit right into any meal you’ve got planned. For a quick and easy Breakfast, I sometimes chop up leftover kabobs (if there are any, which is rare!) and serve them over a bed of fluffy scrambled eggs. It’s a savory and sweet start that’s surprisingly satisfying. For a lovely Brunch spread, these kabobs are a total showstopper. Imagine them arranged on a platter with some fresh fruit salad, maybe some cornbread muffins, and a mimosa – pure perfection! They add a fun, flavorful pop to the table. As a delightful Dessert option, while not traditional, the sweet caramelized pineapple can act as a sweet ending. Serve a smaller skewer with a dollop of whipped cream or a drizzle of coconut cream. It’s unexpected but delicious! And for those cozy Snacks or a casual weeknight dinner, these are unbeatable. Serve them with some simple coleslaw, potato salad, or even just a big green salad. My family loves them served with a side of grilled corn on the cob – it’s a classic summer pairing that never disappoints. We’ve also had them sliced over jasmine rice, which soaks up all the delicious BBQ glaze beautifully. It’s a meal that’s both fun to eat and incredibly flavorful, no matter how you serve it!
Top Tips for Perfecting Your BBQ Pineapple Chicken Kabobs
I’ve made these BBQ Pineapple Chicken Kabobs more times than I can count, and over the years, I’ve picked up a few tricks that I think make all the difference. So, let’s talk about how to get these absolutely perfect every single time. First, regarding the Pineapple Prep: make sure you’re using ripe, fresh pineapple. It should be fragrant and have a golden hue. If it’s too hard, it won’t be sweet enough, and if it’s too soft, it might fall apart on the skewer. Cut the chunks to be roughly the same size as your chicken so they cook evenly. Overripe pineapple can get a little mushy when grilled, so aim for that sweet spot. For Mixing Advice, the key is to coat the chicken thoroughly but avoid overmixing, especially after it’s been in the marinade for a while. You don’t want to break down the chicken fibers too much. I always recommend marinating for at least 30 minutes, but if you have an hour or two, the flavor will be even more intense. For the skewers themselves, don’t pack them too tightly! Leave a little breathing room between the chicken, pineapple, and veggies. This allows the heat to circulate and cook everything evenly, giving you those lovely charred edges we’re after. Think of it as giving each piece its own little grilling space. When it comes to Swirl Customization, or rather, skewer arrangement, I like to mix it up – a piece of chicken, then pineapple, then maybe onion, then chicken again. This visual variety makes the kabobs more appealing. Some people like to group similar ingredients, but I find the alternating pattern yields the best flavor distribution. For Ingredient Swaps, if you don’t have pineapple, peaches or even mango can be a delicious alternative, though they’ll have a slightly different flavor profile. Red onion adds a nice pungent counterpoint, but any firm onion like yellow or sweet onion will work. If you’re not a fan of bell peppers, zucchini chunks or cherry tomatoes are also great additions. When it comes to Baking Tips, if you’re using an oven or broiler, keep a close eye on them. They can go from perfectly grilled to burnt pretty quickly, especially with that sugary BBQ sauce. Placing the oven rack in the middle and rotating the pan halfway through usually does the trick. For Glaze Variations, feel free to play with your BBQ sauce! A spicier sauce can add a nice kick, or a mesquite flavor can enhance the smoky notes. You can even add a tablespoon of brown sugar or molasses to your existing sauce to make it thicker and caramelize even more beautifully. Just remember to brush it on during the last few minutes of cooking so it doesn’t burn.
Storing and Reheating Tips
Ah, leftovers! If, by some miracle, you have any of these BBQ Pineapple Chicken Kabobs left over, here’s how to keep them tasting fantastic. For Room Temperature storage, honestly, I wouldn’t leave cooked kabobs out for more than two hours, especially with the chicken and fruit. It’s best to get them into airtight containers in the fridge fairly quickly. If they’re still warm, just let them cool for about 30 minutes before sealing them up. For Refrigerator Storage, cooked kabobs will keep well in an airtight container or wrapped tightly in plastic wrap and then foil for up to 3-4 days. The pineapple might soften a bit, but the flavors will still be wonderful. Just make sure they’re completely cooled before refrigerating. When it comes to Freezer Instructions, I often freeze these. To do it right, let the kabobs cool completely. Then, arrange them in a single layer on a baking sheet lined with parchment paper and freeze until solid. Once frozen, transfer them to a freezer-safe bag or container. They’ll keep in the freezer for up to 2-3 months. To thaw, it’s best to transfer them to the refrigerator overnight. For Glaze Timing Advice, if you plan to freeze your kabobs *before* grilling, wrap them well and freeze. You can then thaw and grill as usual, adding the glaze towards the end of cooking. If you’re freezing *cooked* kabobs, the glaze is already on, and that’s perfectly fine. Reheating them will reactivate that lovely caramelization.
Frequently Asked Questions
Final Thoughts
Honestly, these BBQ Pineapple Chicken Kabobs are more than just a recipe; they’re a little slice of summer joy. They bring together those perfect sweet and savory notes with the wonderful smoky char from the grill, and the pineapple just adds that extra burst of sunshine. They’re simple enough for a weeknight but impressive enough for guests, and the fact that my kids go crazy for them means they’ve earned a permanent spot in my recipe rotation. If you loved this, I bet you’ll also enjoy my Grilled Shrimp Skewers with Mango Salsa for another tropical twist, or my Slow Cooker Pulled Pork Sandwiches for more barbecue goodness. Give these BBQ Pineapple Chicken Kabobs a try, and I promise you won’t be disappointed. I can’t wait to hear how yours turn out – let me know in the comments below, and feel free to share any of your own creative twists! Happy grilling!
BBQ Pineapple Chicken Kabobs
Ingredients
Main Ingredients
- 1.5 pounds boneless, skinless chicken breasts cut into 1-inch cubes
- 2 cups fresh pineapple chunks cut into 1-inch cubes
- 0.5 cup BBQ sauce
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 0.5 teaspoon garlic powder
- 0.25 teaspoon black pepper
Instructions
Preparation Steps
- In a medium bowl, whisk together the BBQ sauce, soy sauce, honey, garlic powder, and black pepper to create the marinade.
- Add the chicken cubes to the bowl with the marinade. Toss to coat evenly. Let marinate for at least 15 minutes, or up to 30 minutes.
- While the chicken is marinating, preheat your grill to medium-high heat.
- Thread the marinated chicken and pineapple chunks alternately onto skewers. You can soak wooden skewers in water for 30 minutes beforehand to prevent burning.
- Grill the kabobs for 8-10 minutes per side, or until the chicken is cooked through and has grill marks, and the pineapple is slightly caramelized.
- Serve the BBQ Pineapple Chicken Kabobs immediately.
Notes
Featured Comments
“Impressed! Clear steps and spot on results. Perfect for busy nights.”
“New favorite here — spot on. crowd-pleaser was spot on.”
“Super easy and turned out amazing! My family asked for seconds. Saving this one.”
“This sweet treat was absolutely loved — the bright really stands out. Thanks!”
“Made it tonight and wow — turned out amazing! Will definitely make BBQ Pineapple Chicken Kabobs again.”
“Packed with flavor and so simple. Exactly what I wanted from BBQ Pineapple Chicken Kabobs.”
