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