BBQ Pineapple Chicken Kabobs

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); 1 large Pineapple (Cut into 1-inch chunks); 0.5 cup BBQ Sauce; 0.25 cup Soy Sauce; 2 tablespoons Brown Sugar (Packed); 1 tablespoon Olive Oil; 1 teaspoon Garlic Powder; 0.5 teaspoon Smoked Paprika; 0.25 teaspoon Black Pepper

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You know those recipes that just scream summer? The ones that transport you to a backyard barbecue, even if you’re just eating them on your couch? Well, this one’s it for me. It’s my absolute go-to for a reason, and I’m so excited to finally share it with you! Picture this: tender chicken, juicy pineapple chunks, and sweet bell peppers, all grilled to perfection and slathered in a smoky, tangy BBQ sauce. These BBQ Pineapple Chicken Kabobs are seriously a game-changer. My kids ask for them all the time, and honestly, so do I! They’re so much better than a basic grilled chicken breast, and they feel like such a treat. I’ve tried a million ways to get that perfect balance of sweet and savory, and I swear, this combination hits it every single time. It’s like sunshine on a stick, and that’s why I’m calling them my favorite BBQ Pineapple Chicken Kabobs.

What are some good Pineapple Chicken Kabobs?

So, what exactly *are* BBQ Pineapple Chicken Kabobs? Think of them as little flavor bombs all lined up on a skewer, ready to be grilled. It’s essentially marinated chicken pieces and chunks of sweet, juicy pineapple threaded onto skewers with colorful veggies like bell peppers and onions. The magic happens when they hit the grill, getting those gorgeous char marks and infusing everything with that irresistible smoky flavor. Then, we brush them with a delicious BBQ sauce that caramelizes beautifully. They’re named for their star ingredients: the smoky BBQ sauce and the sweet pineapple that gets wonderfully tender and slightly caramelized when grilled. It’s not complicated, but the result is just… wow! It’s a step up from your average Grilled Chicken, and way more fun to eat.

Why you’ll love this recipe?

Honestly, there are so many reasons why I keep coming back to these BBQ Pineapple Chicken Kabobs, and I know you will too! First off, the flavor explosion is just incredible. You get the savory, slightly smoky notes from the BBQ sauce, the sweet and tangy burst from the pineapple, and the freshness from the bell peppers and onions. It’s a symphony of tastes and textures that’s just perfect for warm weather. What I love most about this is how surprisingly easy it is. I’ve made these on some of my busiest weeknights, and they’re still a lifesaver. You can prep most of it ahead of time, which is a huge win in my book. And let’s talk about cost-efficiency! Chicken, pineapple, and veggies are usually pretty budget-friendly, especially when you can find them on sale. Plus, you can really stretch them into a meal. They’re also incredibly versatile. While I love them grilled, you can totally adapt them. If you’re looking for something similar but maybe a little less hands-on, my Honey Garlic Chicken Stir-Fry Recipe. is fantastic, but these kabobs bring that outdoor grilling vibe. These BBQ Pineapple Chicken Kabobs are just the perfect balance of effort and reward. They’re impressive enough for a cookout with friends, but simple enough for a weeknight family dinner. Trust me, they’re a keeper!

How do I make Pineapple Chicken Kabobs?

Quick Overview

Making these BBQ Pineapple Chicken Kabobs is surprisingly straightforward! It involves marinating the chicken and pineapple, threading everything onto skewers, and then grilling them until they’re perfectly cooked and slightly charred. The key is in the marinade and the grilling technique, which brings out the best in every ingredient. Don’t worry, it’s really not complicated at all, and the results are absolutely worth it!

Ingredients

For the Marinade & Kabobs:
1.5 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch cubes (Thighs tend to stay more moist, but breasts are great too if you trim any excess fat.)
1 fresh pineapple, peeled, cored, and cut into 1-inch chunks (Look for one that’s ripe but still firm. If you’re in a pinch, good quality canned pineapple chunks packed in juice work, but drain them really well.)
2 bell peppers (any color you like – red, yellow, and orange add such a nice sweetness and visual appeal!), cut into 1-inch pieces
1 red onion, cut into 1-inch pieces (Red onion adds a great subtle bite and color.)
1/4 cup olive oil (Or any neutral cooking oil you have on hand.)
2 tablespoons soy sauce (Or tamari for a gluten-free option. It adds fantastic depth of flavor.)
1 tablespoon honey or maple syrup (Just a touch of sweetness to start the marinade.)
1 clove garlic, minced (Fresh is best here for that punchy flavor.)
1 teaspoon dried oregano (Or your favorite dried herb blend.)
Salt and freshly ground Black Pepper to taste (Don’t be shy with the seasoning!)

For the BBQ Glaze:
1 cup your favorite BBQ sauce (Use a good quality store-bought one or your homemade secret recipe!)
1 tablespoon Apple Cider vinegar (This adds a nice tang that cuts through the sweetness of the sauce.)
1 teaspoon brown sugar (Optional, if your BBQ sauce isn’t sweet enough for you.)

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

First things first, let’s get those skewers ready! If you’re using wooden skewers, soak them in water for at least 30 minutes. This is a super important step to prevent them from burning up on the grill. If you forget, trust me, you’ll end up with little charcoal sticks instead of delicious kabobs! While they’re soaking, preheat your grill to medium-high heat (around 400-450°F). You can also prepare a grill pan on your stovetop if you don’t have an outdoor grill.

Step 2: Mix Dry Ingredients

This step is more about preparing the components before they get mixed. Make sure your chicken, pineapple, bell peppers, and red onion are all cut into roughly the same 1-inch pieces. This ensures they cook evenly on the skewers. Consistency is key here for perfect kabobs!

Step 3: Mix Wet Ingredients

In a large bowl, whisk together the olive oil, soy sauce, honey or maple syrup, minced garlic, dried oregano, salt, and pepper. This is your marinade base! Give it a good whisk until everything is well combined. The aroma should already be starting to smell amazing.

Step 4: Combine

Add your cubed chicken and pineapple chunks to the bowl with the marinade. Toss everything gently to ensure each piece is coated evenly. Let this marinate for at least 30 minutes at room temperature, or for up to 2 hours in the refrigerator. If you’re marinating in the fridge, take it out about 15-20 minutes before skewering so it’s not ice cold when it hits the grill.

Step 5: Prepare Filling

While the chicken and pineapple are marinating, let’s get the vegetables ready. Add your chopped bell peppers and red onion to the same bowl (don’t worry about rinsing it out, those marinade bits add extra flavor!) and toss them with a little extra olive oil, salt, and pepper if needed. You want them to be coated lightly so they don’t stick and get nicely charred.

Step 6: Layer & Swirl

Now for the fun part! Thread the marinated chicken, pineapple chunks, bell pepper pieces, and red onion pieces onto your soaked skewers, alternating as you go. Don’t pack them too tightly – you want the heat to circulate around each piece so they cook evenly and get nice char marks. I usually try to put a piece of chicken, then pineapple, then pepper, then onion, and repeat. It makes for a really pretty presentation!

Step 7: Bake

Place the assembled kabobs onto your preheated grill. Grill for about 10-15 minutes, turning them every few minutes, until the chicken is cooked through and has nice grill marks, and the vegetables are tender-crisp and slightly charred. The exact time will depend on your grill and the heat. You can always cut into a piece of chicken to check for doneness – it should be opaque and no longer pink inside. If you’re using a grill pan, cook in batches so you don’t overcrowd the pan.

Step 8: Cool & Glaze

While the kabobs are grilling, whisk together your BBQ sauce and apple cider vinegar in a small bowl. This thins out the sauce just a bit and adds a lovely tang. Once the kabobs are almost done, brush them generously with the BBQ glaze on all sides. Let them cook for another 1-2 minutes, just until the glaze is bubbly and slightly caramelized. Watch them closely, as the sugar in the sauce can burn quickly!

Step 9: Slice & Serve

Remove the BBQ Pineapple Chicken Kabobs from the grill and let them rest for just a couple of minutes. This helps the juices redistribute in the chicken. Serve them hot, right off the skewers, or carefully slide the chicken, pineapple, and veggies off the skewers onto a platter. They look beautiful and taste even better!

What to Serve It With

These BBQ Pineapple Chicken Kabobs are so versatile, they seriously go with almost everything! For a classic backyard BBQ feel, I love serving them with a big batch of creamy coleslaw and some grilled corn on the cob. It’s simple, satisfying, and screams summer. If you’re looking for a lighter meal, a fresh, crisp green salad with a vinaigrette is fantastic. It cuts through the richness of the BBQ sauce beautifully. My kids also love these served with a side of rice, either plain white rice or a flavorful cilantro-lime rice. It’s a great way to soak up any extra sauce. For a more complete meal, consider some simple roasted potatoes or sweet potato fries. And if you want to go full-on tropical, a side of coconut rice would be incredible. Honestly, the possibilities are endless, and that’s part of why I love them so much!

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 make them even better. First, for the chicken, don’t skimp on the marinating time! Even 30 minutes makes a difference, but if you can give it an hour or two, that’s even better. It really infuses the chicken with flavor. When you’re cutting your pineapple, aim for chunks that are similar in size to your chicken and veggies. This ensures everything cooks at the same rate. If your pineapple is super ripe and soft, be extra gentle when skewering and grilling so it doesn’t fall apart. For the vegetables, I find red onion and bell peppers hold up best to grilling and add the most flavor and color. Don’t be afraid to experiment with other veggies like zucchini, cherry tomatoes, or even chunks of firm tofu for a vegetarian twist! When you’re skewering, remember not to pack everything too tightly. This is crucial for even cooking and those coveted char marks. If you’re worried about burning the pineapple or veggies before the chicken is cooked, you can start them on a slightly cooler part of the grill and move them to a hotter spot later, or even finish them under the broiler for a minute or two (watch them closely!). For the BBQ sauce glaze, I’ve learned that applying it in the last few minutes of grilling is key. This prevents the sugars from burning and gives you that perfect caramelized finish without becoming bitter. If you want an extra layer of flavor, try adding a pinch of smoked paprika or a dash of hot sauce to your glaze. And finally, if you’re grilling a lot of kabobs, it’s always a good idea to have a second batch ready to go on the grill as soon as the first ones are done. That way, everyone stays fed!

Storing and Reheating Tips

These BBQ Pineapple Chicken Kabobs are so good, you might actually have leftovers, though I wouldn’t count on it! If you do, storing them properly is key to keeping them delicious. Once they’ve cooled down completely, store any leftover kabobs in an airtight container in the refrigerator. They’ll stay good for about 3-4 days. For the best results when reheating, I like to pop them back on the grill over medium heat for a few minutes per side, or you can use a grill pan on the stovetop. This brings back some of that nice char. If you’re short on time, you can also reheat them gently in a skillet over medium-low heat, turning occasionally, or even in the oven at around 300°F until warmed through. Just be careful not to overcook them, or the chicken can become dry. If you’re thinking about freezing them, it’s definitely doable, but the texture of the pineapple and veggies might be a little softer after thawing. It’s best to freeze them *before* glazing them with the BBQ sauce. Wrap them tightly in plastic wrap and then place them in a freezer-safe bag or container for up to 2-3 months. Thaw them overnight in the refrigerator, then reheat and apply the glaze. For the glaze itself, it stores perfectly well in the fridge for up to a week.

Frequently Asked Questions

Can I make this gluten-free?

Absolutely! To make these BBQ Pineapple Chicken Kabobs gluten-free, simply use tamari instead of soy sauce in the marinade. Most store-bought BBQ sauces are also gluten-free, but it’s always a good idea to check the label to be sure. The rest of the ingredients are naturally gluten-free, so you’re good to go!

Do I need to peel the zucchini?

You know, I actually don’t use zucchini in this particular recipe for BBQ Pineapple Chicken Kabobs, but if you were to add it, I’d say it’s a matter of preference! Leaving the peel on adds a little color and extra nutrients, while peeling it can result in a slightly softer texture. For most grilling applications, leaving the peel on is perfectly fine and actually preferred for a little extra chew and visual appeal.

Can I make this as muffins instead?

That’s an interesting thought! While these are designed as kabobs, you could potentially adapt the flavors into a muffin if you were thinking of something like a savory muffin. However, for these specific BBQ Pineapple Chicken Kabobs, they are really best suited for grilling to get that smoky, charred flavor and tender texture. A muffin wouldn’t capture that same essence.

How can I adjust the sweetness level?

The sweetness comes mainly from the pineapple and the BBQ sauce. If you prefer less sweetness, you can use a “sweet & tangy” or “spicy” BBQ sauce instead of a very sweet one. You can also reduce or omit the honey in the marinade. For the glaze, taste your BBQ sauce first; if it’s already quite sweet, you might not need any extra sugar. A splash more apple cider vinegar in the glaze can also help balance out the sweetness.

What can I use instead of the glaze?

If you’re not a fan of BBQ sauce or want a different flavor profile, you have options! You could marinate everything and grill without a glaze – they’ll still be delicious with the marinade flavors. Alternatively, you could whip up a teriyaki glaze, a sweet chili sauce, or even just brush them with a little melted butter and herbs for a savory finish. A squeeze of fresh lime juice over the finished kabobs is also a fantastic bright addition!

Final Thoughts

So there you have it – my absolute favorite BBQ Pineapple Chicken Kabobs! I really hope you give these a try. They’re a testament to how simple ingredients can come together to create something truly special, especially when the weather is warm and you’re craving that outdoor grilling experience. What I love most is that they feel like a treat, but they’re surprisingly easy to whip up. They’re perfect for a casual weeknight dinner, a fun family cookout, or even a potluck where you want to bring something impressive but not overly complicated. If you end up making these, please, please let me know what you think! Drop a comment below, or share a picture on social media and tag me. I absolutely love seeing your creations and hearing your feedback. And if you love this recipe, you might also want to check out my recipe for Lemon Herb Grilled Chicken Skewers for another easy and delicious grilling option. Happy grilling, and I can’t wait to hear how your BBQ Pineapple Chicken Kabobs turn out!

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