Growing up in a family where summer meant grilling, the smoky scent of barbecued meats mingling with sweet fruits always takes me back. My Nonna, though deeply Italian, loved blending flavors from other cultures, especially tropical ones. One of her spontaneous summer creations that quickly became a family favorite was this sweet and savory BBQ Pineapple Chicken Kabob. Today, I’m sharing my version, perfect for cookouts, easy to prepare, and absolutely unforgettable.
Why You’ll Love These Kabobs
- Flavor-packed: The sweet pineapple balances perfectly with the smoky BBQ sauce and juicy chicken.
- Colorful and festive: Great for parties, picnics, or just a casual summer dinner.
- Easy to prep ahead: Make the marinade in advance and assemble kabobs when ready to grill.
- Healthy: Lean protein, fresh fruit, and grilled instead of fried, what’s not to love?
Ingredients (Serves 4)
For the Marinade:
- 1/2 cup BBQ sauce (choose a smoky or hickory-flavored one)
- 2 tbsp soy sauce
- 1 tbsp honey
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1/2 tsp smoked paprika
- Salt and pepper to taste
For the Kabobs:
- 2 large boneless, skinless chicken breasts, cut into 1.5-inch cubes
- 1 medium ripe pineapple, peeled, cored, and cut into chunks
- 1 red bell pepper, cut into 1.5-inch pieces
- 1 green bell pepper, cut into 1.5-inch pieces
- 1 red onion, quartered and layers separated
- Wooden or metal skewers
Step-by-Step Instructions
Step 1: Prep the Marinade
In a bowl, whisk together the BBQ sauce, soy sauce, honey, olive oil, garlic powder, smoked paprika, salt, and pepper. Taste and adjust for sweetness or spice based on your BBQ sauce.
Step 2: Marinate the Chicken
Place chicken cubes in a ziplock bag or shallow dish. Pour marinade over the chicken, seal, and toss to coat evenly. Refrigerate for at least 2 hours, ideally overnight for maximum flavor.
Pro Tip: Don’t marinate the pineapple with the chicken, it can make the meat mushy due to its enzymes.
Step 3: Soak Skewers (if using wooden)
Soak wooden skewers in water for at least 30 minutes to prevent burning on the grill.
Step 4: Assemble the Kabobs
Thread chicken, pineapple, and veggies onto skewers, alternating for a colorful pattern. Leave a little space between each piece for even cooking.
Step 5: Grill to Perfection
Preheat your grill to medium-high heat. Oil the grates lightly. Grill the kabobs for 10–12 minutes, turning every 3–4 minutes, until chicken is cooked through and has beautiful grill marks.
Check Doneness: Internal temp should reach 165°F (74°C) for chicken.
Step 6: Baste and Sizzle
In the last 2 minutes of grilling, brush some extra BBQ sauce over the kabobs for a caramelized finish.
Serving Suggestions
These kabobs pair beautifully with:
- Coconut rice or jasmine rice
- Grilled corn on the cob
- Fresh mango salsa or avocado salad
- Chilled white wine or tropical iced tea
Marinade Tips for Extra Flavor
- Use dark soy sauce for deeper umami.
- Add crushed pineapple juice to your marinade for a hint of tangy sweetness.
- For a spicy kick, stir in Sriracha or chili flakes.
Use a smoky or hickory-flavored sauce (check out this taste test of the best BBQ sauces for grilling if you need inspo).
Make It Your Own
- Swap chicken for shrimp or tofu for a pescatarian or vegetarian version.
- Add other fruits like mango or peach chunks.
- Use a teriyaki glaze instead of BBQ for an Asian twist.
If you love experimenting with chicken recipes, don’t stop at the grill! Explore our Ultimate Chicken Casserole Recipes Guide for cozy, comforting meals that are just as easy to prep but perfect for cooler nights or no-grill days.
Storage and Reheating
- Leftovers: Store in an airtight container in the fridge for up to 3 days.
- Reheat: Gently warm in a skillet or microwave, or enjoy cold in a salad or wrap!
Final Thoughts
These BBQ Pineapple Chicken Kabobs are a joyful expression of summer cooking, vibrant, bold, and irresistibly tasty. Whether you’re hosting a backyard BBQ or enjoying a quiet evening on the patio, this dish brings people together in the best way.
Now it’s your turn! Try this recipe and tag me with your kabob creations. Did you add a secret spice or switch up the veggies? Share your twist, I’d love to see it!
Looking to elevate your BBQ skills even further? Whether you’re new to smoking or already a backyard pitmaster, these 15 Smoker Recipes will bring bold, smoky flavors to your next cookout, a perfect complement to your kabob game.
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BBQ Pineapple Chicken Kabobs – A Summer Grilling Classic with a Tropical Twist
- Total Time: 27 minutes (excluding marinating)
- Yield: 4 servings (makes approx. 8 kabobs) 1x
- Diet: Gluten Free
Description
Fire up the grill and savor the sweet, smoky flavors of these BBQ Pineapple Chicken Kabobs! Juicy chunks of chicken are marinated in a tangy BBQ glaze, paired with caramelized pineapple, and colorful bell peppers, then grilled to perfection. This tropical-inspired kabob recipe is easy to prep, full of summer vibes, and perfect for cookouts, patio dinners, or family BBQ nights. Serve it with coconut rice, mango salsa, or grilled corn for a complete warm-weather feast. Whether you’re hosting a backyard party or just want something fun and flavorful for dinner, these BBQ Pineapple Chicken Kabobs will be your new go-to.
Ingredients
Ingredients (Serves 4)
For the Marinade:
- 1/2 cup BBQ sauce (choose a smoky or hickory-flavored one)
- 2 tbsp soy sauce
- 1 tbsp honey
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1/2 tsp smoked paprika
- Salt and pepper to taste
For the Kabobs:
- 2 large boneless, skinless chicken breasts, cut into 1.5-inch cubes
- 1 medium ripe pineapple, peeled, cored, and cut into chunks
- 1 red bell pepper, cut into 1.5-inch pieces
- 1 green bell pepper, cut into 1.5-inch pieces
- 1 red onion, quartered and layers separated
- Wooden or metal skewers
Instructions
In a bowl, whisk together the BBQ sauce, soy sauce, honey, olive oil, garlic powder, smoked paprika, salt, and pepper. Taste and adjust for sweetness or spice based on your BBQ sauce.
Place chicken cubes in a ziplock bag or shallow dish. Pour marinade over the chicken, seal, and toss to coat evenly. Refrigerate for at least 2 hours, ideally overnight for maximum flavor.
Pro Tip: Don’t marinate the pineapple with the chicken, it can make the meat mushy due to its enzymes.
Soak wooden skewers in water for at least 30 minutes to prevent burning on the grill.
Thread chicken, pineapple, and veggies onto skewers, alternating for a colorful pattern. Leave a little space between each piece for even cooking.
Preheat your grill to medium-high heat. Oil the grates lightly. Grill the kabobs for 10–12 minutes, turning every 3–4 minutes, until chicken is cooked through and has beautiful grill marks.
Check Doneness: Internal temp should reach 165°F (74°C) for chicken.
In the last 2 minutes of grilling, brush some extra BBQ sauce over the kabobs for a caramelized finish.
Notes
Marinate Smart: Marinate chicken for at least 2 hours (overnight is best!) for the most flavorful, juicy results.
Don’t Marinate the Pineapple: Pineapple contains enzymes that can break down meat and make it mushy if soaked too long.
Grill-Friendly Tip: If using wooden skewers, soak them in water for 30 minutes to prevent burning.
Serving Suggestion: These kabobs are amazing with coconut jasmine rice, grilled corn on the cob, or a fresh mango salsa.
Make It Spicy: Add chili flakes or a dash of Sriracha to the marinade for a sweet-heat kick.
Swap It Out: Try using shrimp, tofu, or even pork tenderloin as a variation — just adjust cook times accordingly.
Storage: Leftovers will keep in an airtight container for up to 3 days in the fridge. Reheat on a skillet or enjoy cold in wraps or salads!
- Prep Time: 15 minutes (plus 2–8 hours marinating time)
- Cook Time: 12 minutes
- Category: Main Course, Grilling
- Method: Grilling
- Cuisine: Tropical Fusion, American BBQ
Nutrition
- Serving Size: 2 kabobs (approx. 1/4 of recipe)
- Calories: 285 kcal
- Sugar: 12 g
- Sodium: 620 mg
- Fat: 9 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 75 mg