BBQ Pineapple Chicken Kabobs

BBQ Pineapple Chicken Kabobs are a sweet, smoky, and juicy grilled dish that combines marinated chicken chunks, fresh pineapple, and colorful veggies, all glazed in sticky barbecue sauce. It’s the kind of summery meal I love throwing on the grill — simple to prep, packed with flavor, and always a hit.

Why You’ll Love This Recipe

I love how these kabobs bring together sweet and savory in such a balanced way. The pineapple caramelizes beautifully on the grill, the chicken stays tender from the marinade, and the barbecue sauce adds that irresistible charred glaze. They’re perfect for cookouts, weeknight dinners, or anytime I want to fire up the grill without a lot of work.

this Recipe

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Boneless, skinless chicken breasts or thighs, cut into chunks

• Pineapple chunks (fresh preferred)

• Bell peppers (any color), cut into pieces

• Red onion, cut into wedges

• Barbecue sauce

• Olive oil

• Garlic powder

• Paprika

• Salt

• Black pepper

• Wooden or metal skewers

Directions

1. I start by soaking wooden skewers in water for 30 minutes if I’m using them, to prevent burning.

2. I toss the chicken in olive oil, garlic powder, paprika, salt, and pepper, then let it marinate for at least 30 minutes.

3. I preheat the grill to medium-high heat.

4. I thread the marinated chicken, pineapple, bell peppers, and red onion onto the skewers, alternating for color and balance.

5. I brush each skewer lightly with barbecue sauce before grilling.

6. I place the skewers on the grill and cook for about 10–12 minutes, turning every few minutes and basting with more sauce until the chicken is cooked through and slightly charred.

7. I remove the skewers and let them rest a few minutes before serving.

Servings and Timing

This recipe makes about 4 servings.
Prep time: 20 minutes (plus 30 minutes marinating)
Cook time: 12 minutes
Total time: 1 hour 2 minutes

Variations

• I sometimes use teriyaki sauce instead of barbecue sauce for an Asian-inspired twist.

• When I want it spicier, I add chili flakes or use a spicy BBQ sauce.

• I’ve swapped in shrimp or tofu for a different protein.

• For added flavor, I sprinkle fresh cilantro or green onions over the kabobs before serving.

• I occasionally grill extra pineapple slices on the side to serve as a garnish.

Storage/Reheating

I store leftover kabobs in an airtight container in the fridge for up to 3 days. To reheat, I remove the ingredients from the skewers and warm them in a skillet or microwave until heated through. The grilled flavor still comes through nicely the next day.

FAQs

Can I use canned pineapple?

Yes, I’ve used canned pineapple in a pinch, but I prefer fresh for the best texture and flavor on the grill.

What’s the best barbecue sauce to use?

I use my favorite sweet and smoky store-bought BBQ sauce, or sometimes make my own when I want to control the spice level.

Can I prep these kabobs ahead of time?

Absolutely — I often assemble them a few hours in advance and store them in the fridge until it’s time to grill.

Do I need to oil the grill grates?

Yes, I always oil the grates to prevent the kabobs from sticking and to get a nice sear on the chicken and fruit.

How do I know the chicken is fully cooked?

I check that the chicken reaches 165°F (74°C) internally — a meat thermometer makes it easy.

Conclusion

BBQ Pineapple Chicken Kabobs are one of my favorite warm-weather meals — fun to make, fun to eat, and full of bold, bright flavor. I love how the juicy pineapple and charred barbecue glaze come together with tender grilled chicken. Whether I’m cooking for a crowd or just keeping it simple, these kabobs never disappoint.

BBQ Pineapple Chicken Kabobs

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• Author: Linda
• Prep Time: 20 minutes (plus 30-minute marinating time)
• Cook Time: 12 minutes
• Total Time: 1 hour 2 minutes
• Yield: 4 servings
• Category: Main Course, Grill
• Method: Grilling
• Cuisine: American
• Diet: Gluten Free

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Description

BBQ Pineapple Chicken Kabobs are a grilled summertime favorite made with juicy chicken, sweet pineapple, crisp veggies, and a sticky barbecue glaze. These kabobs are easy to prep, full of smoky-sweet flavor, and perfect for cookouts, weeknight dinners, or any time you want to fire up the grill with a fresh, colorful dish.

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Ingredients

• 1 ½ lbs boneless, skinless chicken breasts or thighs, cut into chunks
• 2 cups fresh pineapple chunks (or canned, drained)
• 2 bell peppers (any color), cut into pieces
• 1 red onion, cut into wedges
• ½ cup barbecue sauce (plus more for basting)
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp paprika
• ½ tsp salt
• ½ tsp black pepper
• Wooden or metal skewers

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Instructions

1. If using wooden skewers, soak them in water for 30 minutes.

2. In a bowl, toss chicken with olive oil, garlic powder, paprika, salt, and pepper. Let marinate for at least 30 minutes.

3. Preheat grill to medium-high heat.

4. Thread chicken, pineapple, bell peppers, and onion onto skewers, alternating for color.

5. Brush kabobs lightly with barbecue sauce.

6. Grill for 10–12 minutes, turning every few minutes and basting with more sauce, until chicken is cooked through and lightly charred.

7. Remove from grill and let rest a few minutes before serving.

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Notes

• Swap barbecue sauce with teriyaki for a different flavor profile.
• Use shrimp or tofu as protein alternatives.
• Add chili flakes or spicy BBQ sauce for heat.
• Sprinkle with fresh cilantro or green onions before serving.
• Grill extra pineapple slices as a garnish or side.