BBQ Pineapple Chicken Kabobs, juicy chicken, caramelized pineapple, and smoky BBQ sauce all skewered together and grilled to perfection. Your taste buds are already cheering, right? This isn’t just another kabob recipe—it’s a flavor explosion that’ll make you question why you ever settled for dry, boring chicken.
Whether you’re hosting a backyard bash or just pretending to be a grill master, these kabobs are your ticket to culinary applause. And the best part? You don’t need a fancy degree or a grill the size of a small car.
Ready to level up your BBQ game? Let’s go.
Why This Recipe Slaps
The magic here is in the balance. Sweet pineapple cuts through the richness of the BBQ sauce, while the chicken stays tender and juicy.
It’s a party of textures and flavors—charred edges, sticky glaze, and a hint of tropical vibes. Plus, kabobs are the ultimate lazy genius move. Everything cooks evenly, and you get a full meal on a stick.
Who needs plates?
Ingredients You’ll Need
- 1.5 lbs boneless, skinless chicken thighs (breasts work, but thighs won’t dry out—trust me)
- 2 cups fresh pineapple chunks (canned works in a pinch, but fresh is king)
- 1 red bell pepper, chopped into 1-inch pieces
- 1 red onion, chopped into 1-inch pieces
- 1/2 cup BBQ sauce (use your favorite—no judgment here)
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp smoked paprika
- Salt and pepper, to taste
- Wooden or metal skewers (if using wooden, soak them first—unless you like flaming kabobs)
Step-by-Step Instructions
- Prep the chicken: Cut it into 1-inch cubes. Toss with olive oil, garlic powder, smoked paprika, salt, and pepper. Let it marinate for at least 15 minutes (or up to 4 hours if you’re patient).
- Skewer like a pro: Thread chicken, pineapple, bell pepper, and onion onto skewers.
Alternate ingredients for maximum flavor in every bite.
- Grill time: Fire up the grill to medium-high heat. Place kabobs on the grill and cook for 12–15 minutes, turning every few minutes.
- Glaze it: Brush BBQ sauce on the kabobs during the last 5 minutes of cooking. Don’t do it too early—unless you enjoy burnt sugar.
- Serve: Pull them off the grill, let them rest for 2 minutes (if you can resist), and devour.
How to Store Leftovers (If Any)
Store kabobs in an airtight container in the fridge for up to 3 days.
Reheat in the oven or on the grill to keep them from getting soggy. Pro tip: Remove the skewers before storing—unless you enjoy playing Jenga with your food.
Why You Should Make These Kabobs Tonight
They’re easy, flavor-packed, and versatile. Need a crowd-pleaser?
Done. Meal prep? Check.
Impress your in-laws? You’re welcome. Plus, pineapple adds a dose of vitamin C, and chicken thighs are budget-friendly.
It’s a win-win-win.
Common Mistakes to Avoid
- Overcrowding skewers: Leave space between pieces so everything cooks evenly.
- Using high-sugar BBQ sauce too early: It burns. Save the glazing for the end.
- Skipping the marinade: Dry chicken is a crime. Don’t do it.
Swaps and Alternatives
No grill?
Use a grill pan or broiler. Vegetarian? Swap chicken for tofu or halloumi.
Hate pineapple? Try mango or peaches. BBQ sauce not your thing?
Teriyaki or honey sriracha work too. The world is your kabob.
FAQs
Can I use chicken breasts instead of thighs?
Yes, but thighs are juicier and harder to overcook. If you insist on breasts, don’t skip the marinade, and watch them like a hawk.
How long should I soak wooden skewers?
At least 30 minutes.
Unless you want your dinner to double as a firestarter.
Can I make these ahead of time?
Absolutely. Assemble the skewers and refrigerate them for up to 8 hours before grilling. Just don’t add the BBQ sauce until cooking.
What sides go well with these kabobs?
Rice, quinoa, or a simple salad.
Or just eat them straight off the skewer—we won’t judge.
Final Thoughts
BBQ Pineapple Chicken Kabobs are the ultimate summer (or anytime) meal. They’re stupidly easy, packed with flavor, and guaranteed to make you look like a grill hero. So grab your skewers, fire up the grill, and get ready for the compliments to roll in.
BBQ Pineapple Chicken Kabobs
Description
BBQ Pineapple Chicken Kabobs combine juicy chicken, pineapple, and veggies with BBQ sauce—perfect for summer grilling and backyard parties.
Ingredients
- 1.5 lbs boneless, skinless chicken thighs (breasts work, but thighs won’t dry out—trust me)
- 2 cups fresh pineapple chunks (canned works in a pinch, but fresh is king)
- 1 red bell pepper, chopped into 1-inch pieces
- 1 red onion, chopped into 1-inch pieces
- 1/2 cup BBQ sauce (use your favorite—no judgment here)
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp smoked paprika
- Salt and pepper, to taste
- Wooden or metal skewers (if using wooden, soak them first—unless you like flaming kabobs)
Instructions
Prep the chicken: Cut it into 1-inch cubes. Toss with olive oil, garlic powder, smoked paprika, salt, and pepper. Let it marinate for at least 15 minutes (or up to 4 hours if you’re patient).
Skewer like a pro: Thread chicken, pineapple, bell pepper, and onion onto skewers.
Alternate ingredients for maximum flavor in every bite.
Grill time: Fire up the grill to medium-high heat. Place kabobs on the grill and cook for 12–15 minutes, turning every few minutes.
Glaze it: Brush BBQ sauce on the kabobs during the last 5 minutes of cooking. Don’t do it too early—unless you enjoy burnt sugar.
Serve: Pull them off the grill, let them rest for 2 minutes (if you can resist), and devour.
Notes
Overcrowding skewers: Leave space between pieces so everything cooks evenly.
Using high-sugar BBQ sauce too early: It burns. Save the glazing for the end.
Skipping the marinade: Dry chicken is a crime. Don’t do it.