Fire up your grill for these mouthwatering BBQ Pineapple Chicken Kabobs! Sweet, tangy pineapple pairs perfectly with savory chicken and colorful veggies for an easy summer dinner everyone will devour.
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Why You’ll Love These BBQ Pineapple Chicken Kabobs
These kabobs are summer on a stick! The sweet caramelized pineapple creates an incredible flavor contrast with the smoky BBQ chicken, while the colorful bell peppers add crunch and visual appeal. They’re super customizable—swap in your favorite veggies or protein—and perfect for both casual weeknight dinners and backyard entertaining. Plus, they’re surprisingly nutritious, loaded with lean protein and vegetables. The best part? Everything cooks together in just 10-12 minutes, meaning you’ll spend less time by the hot grill and more time enjoying your meal!
Ingredients for BBQ Pineapple Chicken Kabobs
For the Kabobs:
- 2 pounds boneless, skinless chicken breasts, cut into 1½-inch cubes
- 1 fresh pineapple, cut into 1½-inch chunks (about 3 cups)
- 2 large bell peppers (red, yellow, or orange), cut into 1½-inch pieces
- 1 large red onion, cut into 1½-inch chunks
- 8-10 wooden or metal skewers
For the Marinade:
- ¾ cup BBQ sauce (your favorite brand)
- ¼ cup pineapple juice (from fresh pineapple or canned)
- 3 tablespoons olive oil
- 2 tablespoons soy sauce (low sodium)
- 3 cloves garlic, minced
- 1 tablespoon brown sugar
- 1 tablespoon Worcestershire sauce
- 1 teaspoon smoked paprika
- ½ teaspoon cayenne pepper (optional)
- Salt and freshly ground black pepper, to taste
For Serving:
- Extra BBQ sauce for brushing/dipping
- Fresh cilantro or parsley, chopped
- Lime wedges
Supplies & Tools
- Grill (gas or charcoal)
- Mixing bowls (large for marinade, medium for vegetables)
- Cutting board and sharp knife
- Measuring cups and spoons
- Resealable plastic bag or container (for marinating)
- Tongs for flipping kabobs
- Basting brush
- If using wooden skewers, a dish for soaking them
- Serving platter
How to Make BBQ Pineapple Chicken Kabobs
Step 1: Prep and Marinate the Chicken
- If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
- Cut chicken breasts into roughly 1½-inch cubes.
- In a large bowl, whisk together BBQ sauce, pineapple juice, olive oil, soy sauce, minced garlic, brown sugar, Worcestershire sauce, smoked paprika, cayenne pepper (if using), salt, and black pepper.
- Reserve ¼ cup of marinade for basting later.
- Add chicken cubes to the remaining marinade, toss to coat thoroughly, and refrigerate for at least 30 minutes (or up to 4 hours for deeper flavor).
Step 2: Prepare the Fruits and Vegetables
- Cut pineapple into 1½-inch chunks, being sure to save some juice for the marinade if using fresh.
- Cut bell peppers and red onion into similarly sized chunks.
- Optional: Toss vegetables and pineapple lightly in olive oil, salt, and pepper.
Step 3: Assemble the Kabobs
- Remove chicken from marinade (discard used marinade).
- Thread chicken, pineapple, bell peppers, and red onion onto skewers, alternating ingredients.
- Leave a small space between pieces to ensure even cooking.
Step 4: Grill to Perfection
- Preheat grill to medium-high heat (about 375-400°F).
- Oil the grates to prevent sticking.
- Place kabobs on the grill and cook for 10-12 minutes, turning every 3-4 minutes.
- During the last few minutes, brush with reserved marinade.
- Cook until chicken reaches an internal temperature of 165°F and shows nice grill marks.
Step 5: Rest and Serve
- Remove kabobs from grill and let rest for 5 minutes.
- Garnish with chopped cilantro or parsley and serve with lime wedges and extra BBQ sauce.
Common Mistakes to Avoid & How to Perfect the Recipe
- Uneven cutting: Make sure all ingredients are cut to similar sizes (about 1½ inches) for even cooking.
- Overcrowding skewers: Leave small gaps between items so heat can circulate.
- Skipping the soak: Always soak wooden skewers for at least 30 minutes to prevent burning.
- Insufficient marinating time: Give chicken at least 30 minutes to absorb flavors.
- Cooking at too high heat: Medium-high heat ensures the chicken cooks through without charring the outside.
- Forgetting to oil the grill: This prevents sticking and helps create nice grill marks.
- Not using a meat thermometer: Chicken should reach 165°F for food safety.
- Skipping the resting period: Let kabobs rest for 5 minutes after grilling to retain juices.
You Must Know
- For juicier chicken, try using boneless, skinless thighs instead of breasts.
- The natural enzymes in pineapple (bromelain) can actually tenderize meat, making these kabobs extra juicy.
- For best results, don’t marinate chicken longer than 4 hours, as the acids can break down the protein too much.
- Fresh pineapple works best for caramelization, but canned chunks (well-drained) can work in a pinch.
- These kabobs can be assembled up to 24 hours in advance and kept refrigerated until grilling time.
- Each kabob provides approximately 15g of protein, making them a nutritious dinner option.
Serving & Storing BBQ Pineapple Chicken Kabobs
Serve these colorful kabobs hot off the grill on a large platter, garnished with fresh herbs and accompanied by lime wedges. They pair perfectly with:
- Coconut rice or cilantro-lime rice
- A fresh green salad
- Grilled corn on the cob
- Hawaiian-style macaroni salad
For storing leftovers:
- Remove cooked ingredients from skewers and store in an airtight container.
- Refrigerate for up to 3 days.
- Reheat gently in a 350°F oven for 10 minutes or briefly in a skillet.
- For meal prep, kabobs can be reassembled on fresh skewers after reheating.
Tips and Variations
Protein Options
- Swap chicken for:
- Shrimp (reduce cooking time to 2-3 minutes per side)
- Beef sirloin cubes (for medium, grill about 3-4 minutes per side)
- Firm tofu, pressed and cubed (marinate longer for better flavor absorption)
- Sausage chunks
Vegetable Variations
- Add cherry tomatoes during the last few minutes of cooking
- Include zucchini or yellow squash chunks
- Try mushrooms (whole cremini work well)
- Add par-boiled baby potatoes
Marinade Twists
- Teriyaki sauce instead of BBQ for an Asian-inspired version
- Add grated ginger and substitute honey for brown sugar
- Use a jerk seasoning blend for Caribbean flair
- Try a Greek-style marinade with lemon juice, olive oil, and oregano
Serving Suggestions
- Slide everything off skewers and serve in a warm tortilla as a wrap
- Create a tropical rice bowl by serving over coconut rice
- Turn into a salad by placing over mixed greens with a citrus vinaigrette
Frequently Asked Questions
Can I make these kabobs in the oven?
Absolutely! Arrange assembled kabobs on a foil-lined baking sheet and bake at 425°F for 15-18 minutes, turning halfway through, until chicken reaches 165°F. For a charred finish, broil for the last 2-3 minutes.
How can I prevent my wooden skewers from burning?
Soak wooden skewers in water for at least 30 minutes (or up to overnight) before use. Alternatively, wrap the exposed ends with aluminum foil.
Can I prep these kabobs ahead of time?
Yes! You can marinate the chicken up to 4 hours ahead and cut all vegetables and pineapple a day in advance. Assemble kabobs up to 24 hours before grilling and keep refrigerated.
What’s the best way to cut pineapple for kabobs?
Cut off the top and bottom of the pineapple, then stand it upright and slice away the skin. Cut into quarters lengthwise, remove the core, then cut into 1½-inch chunks.
How do you know when chicken kabobs are done?
Chicken is done when it reaches an internal temperature of 165°F. When cut, the meat should be opaque with no pink showing. A meat thermometer is the most reliable way to check.
Final Thoughts
These BBQ Pineapple Chicken Kabobs are more than just dinner—they’re a celebration of summer flavors! The sweet-savory combination creates an irresistible meal that’s both impressive and easy. Fire up your grill tonight!
More Recipes to Try!
- Crispy Hot Honey Feta Chicken Recipe
- Chicken Rice Casserole
- Garlic Parmesan Chicken Meatloaf
- California Turkey Club Wraps
- Homemade Cheese Bread Recipe
Recipe Card
| BBQ Pineapple Chicken Kabobs | |
|---|---|
| Prep Time: 20 minutes | Cook Time: 10-12 minutes |
| Marinating Time: 30 minutes | Total Time: 1 hour |
| Servings: 4-6 | Calories: 325 per serving |
Ingredients
| For the Kabobs | For the Marinade | For Serving |
|---|---|---|
| 2 pounds boneless, skinless chicken breasts | ¾ cup BBQ sauce | Extra BBQ sauce |
| 1 fresh pineapple (3 cups chunks) | ¼ cup pineapple juice | Fresh cilantro or parsley |
| 2 large bell peppers | 3 tablespoons olive oil | Lime wedges |
| 1 large red onion | 2 tablespoons soy sauce | |
| 8-10 skewers | 3 cloves garlic, minced | |
| 1 tablespoon brown sugar | ||
| 1 tablespoon Worcestershire sauce | ||
| 1 teaspoon smoked paprika | ||
| ½ teaspoon cayenne (optional) | ||
| Salt and pepper |
Instructions
- Prep: Soak wooden skewers. Cut chicken into 1½-inch cubes.
- Marinate: Whisk marinade ingredients. Reserve ¼ cup, use remainder for chicken. Marinate 30 minutes to 4 hours.
- Prepare produce: Cut pineapple, peppers, and onion into similar-sized chunks.
- Assemble: Thread ingredients onto skewers, alternating pieces.
- Grill: Cook on medium-high heat (375-400°F) for 10-12 minutes, turning every 3-4 minutes. Brush with reserved marinade during final minutes.
- Serve: Rest for 5 minutes. Garnish with herbs and serve with lime wedges and extra sauce.