Okay, so I have this thing with summer grilling. It’s not just about the food, though goodness knows the food is spectacular. It’s the whole vibe, right? The smoky scent wafting through the air, the slightly-too-warm breeze, the sound of kids laughing (or trying to steal a bite of whatever’s on the grill). And when I think of the ultimate summer grill treat, my mind immediately goes to these BBQ Pineapple Chicken Kabobs. They’re sunshine on a skewer, honestly. I remember the first time I made these, it was a chaotic backyard party, and I was looking for something that felt a little special but wouldn’t tie me to the kitchen all day. This recipe was an absolute lifesaver! The sweet, tangy pineapple caramelizing alongside the savory chicken? Pure magic. It’s like a tropical vacation for your taste buds, and let me tell you, they disappeared in minutes. If you’re a fan of my Honey Garlic Salmon Skewers, you’re going to adore these.
What are some good Pineapple Chicken Kabobs?
So, what exactly are BBQ Pineapple Chicken Kabobs? At its heart, it’s just what it sounds like: juicy chunks of chicken and sweet, vibrant pineapple threaded onto skewers and grilled to perfection, all slathered in a smoky, tangy BBQ sauce. Think of it as the ultimate mashup of sweet and savory, with a little bit of that irresistible grilled char. The “kabob” part just makes it fun and easy to eat, perfect for parties or a relaxed weeknight dinner. We’re talking tender chicken marinated in a blend of spices and BBQ goodness, interspersed with those glorious chunks of pineapple that soften and caramelize on the grill, creating this beautiful, sticky-sweet glaze. It’s essentially summer in food form, easy to handle, and incredibly satisfying. It’s the kind of dish that makes you feel like a grilling pro, even if you’re just starting out!
How do I make Pineapple Chicken Kabobs?
Quick Overview
This recipe is all about layering flavors and letting the grill work its magic. We’ll marinate the chicken for maximum tenderness and taste, thread it onto skewers with juicy pineapple chunks, and then grill them until perfectly cooked and slightly caramelized. The whole process, from prep to grilling, is designed for maximum flavor with minimum fuss, making it an ideal choice for any occasion, especially when you’re short on time but still want something truly delicious. You’ll be amazed at how simple it is to create such a crowd-pleasing dish!
Ingredients
What is the recipe for chicken marinade?
1.5 lbs boneless, skinless chicken thighs or breasts, cut into 1-inch cubes (I always opt for thighs because they stay super juicy, but breasts work great too if you’re careful not to overcook them)
1/2 cup your favorite BBQ sauce (use one that’s a little tangy and not too sweet)
2 tablespoons soy sauce (low sodium is fine)
1 tablespoon honey (adds a lovely sweetness and helps with caramelization)
1 teaspoon smoked paprika (for that extra smoky depth)
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
Pinch of cayenne pepper (optional, for a little kick)
For the Kabobs:
1 fresh pineapple, peeled, cored, and cut into 1-inch chunks (you’ll need about 2 cups of chunks). Frozen pineapple can work in a pinch, but fresh really has the best texture and sweetness when grilled.
1 large red onion, cut into 1-inch pieces (adds a nice savory bite and beautiful color)
1 green bell pepper, cut into 1-inch pieces (optional, but I love the freshness it adds)
For Extra Glaze & Garnish:
1/4 cup extra BBQ sauce
Fresh cilantro or parsley, chopped (for garnish, totally optional but pretty!)
Wooden or metal skewers (if using wooden, soak them in water for at least 30 minutes to prevent burning)
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
First things first, let’s get our grill ready. Preheat your grill to medium-high heat, aiming for about 400-450°F (200-230°C). If you’re using a gas grill, just turn the knobs. For charcoal, arrange your coals for direct heat. Make sure your grill grates are clean; a good scrub with a wire brush is essential to prevent sticking. If you’re using metal skewers, no need to soak them, but if you’re using wooden ones, make sure they’ve been soaking in water for at least half an hour. This is super important to stop them from catching fire on the grill!
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the smoked paprika, garlic powder, black pepper, and cayenne pepper (if you’re using it). This is where we build the base flavor for our chicken marinade. It’s a simple mix, but these spices really wake up the chicken and give it that hint of smokiness even before it hits the grill. Make sure there are no clumps of spices.
Step 3: Mix Wet Ingredients
Now, into that same bowl (or a separate one if you prefer, but I like to keep dishes to a minimum!), add your favorite BBQ sauce, soy sauce, and honey. Give it all a good whisk until it’s well combined and looks like a beautiful, glossy sauce. This is the heart of our marinade, bringing together that classic BBQ tang with a touch of sweetness.
Step 4: Combine
Add your cubed chicken to the bowl with the marinade. Gently toss everything together, making sure each piece of chicken is thoroughly coated. It’s like giving the chicken a little spa treatment! Cover the bowl with plastic wrap or a lid and let it marinate in the refrigerator for at least 30 minutes, or up to 4 hours for deeper flavor. I usually aim for about an hour if I have the time. Don’t marinate for too long with the soy sauce, as it can make the chicken a bit mushy if left for over 6 hours. I learned that the hard way once!
Step 5: Prepare Filling
While the chicken is marinating, let’s get our fruits and veggies ready. Take your pineapple chunks and cut them into roughly 1-inch pieces. You want them to be about the same size as your chicken cubes so they cook evenly. If you’re using a bell pepper and red onion, cut them into similar 1-inch chunks too. The red onion adds a lovely sharp counterpoint to the sweet pineapple and rich chicken, and the bell pepper just gives it a nice crunch and color. Sometimes I throw in some cherry tomatoes or even chunks of zucchini if I have them on hand!
Step 6: Layer & Swirl
This is the fun part where everything comes together! Grab your soaked wooden skewers or metal skewers. Start by threading a piece of chicken onto a skewer, followed by a chunk of pineapple, then maybe a piece of red onion or bell pepper, and repeat. Try to alternate the ingredients so you get a nice variety on each skewer. Don’t pack them too tightly; leave a little space between each piece so they cook evenly and get that nice char. Aim for about 3-4 pieces of chicken and 3-4 pieces of pineapple per skewer, plus any veggies. The goal is to have a beautiful, colorful skewer that looks as good as it tastes!
Step 7: Bake
Now it’s time for the main event! Place your prepared skewers directly onto the preheated grill grates. Grill for about 10-15 minutes, flipping them every few minutes. You want to see those beautiful grill marks and ensure the chicken is cooked through (no pink inside!) and the pineapple is getting nice and caramelized. About halfway through the grilling process, brush the skewers with the extra 1/4 cup of BBQ sauce. This adds another layer of flavor and creates a wonderful sticky glaze. Keep an eye on them; cooking times can vary depending on your grill’s heat. A meat thermometer inserted into the thickest part of the chicken should read 165°F (74°C).
Step 8: Cool & Glaze
Once the skewers are cooked to perfection, carefully remove them from the grill using tongs. Let them rest on a clean platter for about 5 minutes. This is crucial! It allows the juices in the chicken to redistribute, ensuring every bite is moist and tender. While they’re resting, if you have any extra BBQ sauce and want an even glossier finish, you can brush a little more on now. The residual heat will help it meld beautifully.
Step 9: Slice & Serve
Serve your glorious BBQ Pineapple Chicken Kabobs hot off the grill. Garnish with some fresh chopped cilantro or parsley if you like – it adds a pop of freshness and color. These are fantastic on their own, or you can serve them over fluffy white rice, quinoa, or alongside a crisp green salad for a complete meal. My kids always devour these, and I swear they get extra excited when they’re served on skewers!
What to Serve It With
These BBQ Pineapple Chicken Kabobs are so versatile, they practically go with everything! For a classic breakfast or brunch vibe (yes, I’ve had these for breakfast, don’t judge!), I love serving them alongside some fluffy scrambled eggs and a side of crispy bacon. The sweet and savory notes are a delightful wake-up call. For a more elegant brunch spread, think about plating them artfully next to a fresh fruit salad or a light, citrusy vinaigrette-dressed greens. The bright flavors complement the richness of the kabobs perfectly. As a dessert, well, they aren’t exactly a dessert, but they’re so satisfying that sometimes they feel like the perfect sweet-and-savory end to a meal! If you’re craving something lighter, they’re incredible chopped up and tossed into a vibrant green salad, especially with a creamy avocado dressing. For cozy snacks, I sometimes just serve them with a side of my favorite coleslaw. It’s a perfect pairing that always hits the spot. My family has a tradition of having these every year on the first official day of summer, and we always pair them with homemade potato salad – it’s just the best combination!
Top Tips for Perfecting Your BBQ Pineapple Chicken Kabobs
I’ve made these BBQ Pineapple Chicken Kabobs more times than I can count, and along the way, I’ve picked up a few tricks that I think really make a difference. When it comes to the pineapple, using fresh is key. If you use canned, make sure to drain it really, really well, and pat it dry. Otherwise, too much moisture can steam rather than grill, and we want that lovely caramelization. And make sure your pineapple chunks are about the same size as your chicken; this ensures they cook at the same rate. For the chicken, I honestly prefer thighs. They have a higher fat content, which means they stay incredibly moist and tender even if you accidentally leave them on the grill a minute too long. If you’re using chicken breasts, be a bit more watchful, and consider cutting them slightly smaller to ensure they cook through quickly without drying out. Don’t skip the marinating time! Even 30 minutes makes a difference, but an hour or two is even better for infusing that delicious BBQ flavor deep into the chicken. When you’re threading the skewers, try to mix up the colors and textures – chicken, pineapple, red onion, bell pepper. It makes them visually appealing, and it also ensures a great bite every time. Also, remember to leave a little space between the ingredients on the skewer. This is crucial for even cooking and getting those beautiful grill marks. If you pack them too tight, they’ll steam instead of grill. For the glaze, brushing it on in the last few minutes of grilling is the sweet spot. If you put it on too early, the sugars can burn. I learned this the hard way when I ended up with some slightly blackened pineapples a few summers ago! If you don’t have your favorite BBQ sauce on hand, you can whip up a quick homemade version with ketchup, brown sugar, vinegar, and spices. And for ingredient swaps, feel free to use other fruits like mango or even peaches in place of pineapple when they’re in season; they grill up beautifully! My kids have even asked for these with chunks of sweet potato, and they were surprisingly good!
Storing and Reheating Tips
If you happen to have any of these amazing BBQ Pineapple Chicken Kabobs leftover (which is rare in my house!), storing them is pretty straightforward. For short-term storage, you can keep them on a plate covered tightly with plastic wrap at room temperature for no more than two hours. Beyond that, it’s time to refrigerate. Place them in an airtight container or wrap them well in plastic wrap and foil. They’ll stay good in the refrigerator for about 3-4 days. The flavor actually melds even more overnight, which is pretty neat! If you want to freeze them for later, it’s best to remove the chicken and pineapple from the skewers first. Wrap the cooked chicken and pineapple pieces tightly in plastic wrap, then in a layer of aluminum foil, and finally place them in a freezer-safe bag or container. They can last in the freezer for up to 2-3 months. When it comes to reheating, my favorite method is to gently warm them up on the grill over low heat for a few minutes, or you can use a skillet on the stovetop with a tiny bit of oil. Microwaving works too, but they can sometimes get a little rubbery, so I try to avoid that if possible. If you freeze them, thaw them overnight in the refrigerator before reheating. For the glaze, I usually reapply a little bit of fresh BBQ sauce after reheating to bring back that shiny, sticky finish. It makes them taste almost as good as when they were first grilled!
Frequently Asked Questions
Final Thoughts
So there you have it – my absolute favorite BBQ Pineapple Chicken Kabobs! I really hope you give these a try because they are just pure summer joy on a skewer. They strike that perfect balance of sweet, savory, and smoky, and the fact that they’re so easy to make makes them a winner in my book every single time. Whether you’re hosting a big summer party or just looking for a delicious weeknight meal that the whole family will love, these kabobs are sure to be a hit. They always disappear so fast at my house! If you enjoy this recipe, you might also love my Grilled Honey Lime Shrimp Skewers for another fantastic grilling option. I can’t wait to hear what you think when you make them! Let me know in the comments below how yours turned out, and if you tried any fun variations. Happy grilling!
BBQ Pineapple Chicken Kabobs
Ingredients
Chicken & Marinade
- 1.5 pounds boneless, skinless chicken breasts cut into 1-inch pieces
- 0.5 cup BBQ sauce
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 1 teaspoon garlic powder
- 0.5 teaspoon black pepper
Kabobs
- 2 cups fresh pineapple chunks
- 1 medium red onion cut into 1-inch pieces
- 1 medium bell pepper any color, cut into 1-inch pieces
Instructions
Preparation Steps
- In a medium bowl, whisk together the BBQ sauce, soy sauce, honey, garlic powder, and black pepper.
- Add the chicken pieces to the bowl and toss to coat evenly. Cover and refrigerate for at least 30 minutes (or up to 4 hours).
- While the chicken is marinating, if using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
- Thread the marinated chicken, pineapple chunks, red onion, and bell pepper pieces onto the skewers, alternating ingredients.
- Preheat your grill to medium-high heat.
- Grill the kabobs for 10-15 minutes, turning occasionally, until the chicken is cooked through and slightly charred.
- Serve hot.
Notes
Featured Comments
“Impressed! Clear steps and super easy results. Perfect for busy nights.”
“New favorite here — so flavorful. 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 silky really stands out. Thanks!”
“Made it tonight and wow — so flavorful! Will definitely make BBQ Pineapple Chicken Kabobs again.”
“Packed with flavor and so simple. Exactly what I wanted from BBQ Pineapple Chicken Kabobs.”
