BBQ Pineapple Chicken Kabobs
The first time I made these BBQ Pineapple Chicken Kabobs was for a last-minute backyard cookout when I realized I didn’t have enough burgers for everyone. I had chicken in the fridge, a pineapple on the counter that needed to be used, and a bottle of barbecue sauce in the pantry. What started as a way to stretch dinner turned into the recipe everyone talked about.
Now these kabobs show up at almost every summer gathering I host. They’re colorful, easy to prep ahead, and somehow disappear faster than anything else on the grill.
Why This Recipe Works
Here’s the thing about grilled chicken: it can go from juicy to dry pretty quickly. What I figured out is that pairing chicken with pineapple helps keep everything flavorful, while the barbecue sauce creates a sticky glaze that caramelizes beautifully on the grill. The sweet pineapple balances the smoky sauce, and the vegetables add texture without making the recipe complicated.
Ingredient Notes
I use boneless skinless chicken thighs whenever possible because they stay juicy on the grill. Chicken breast works too if that’s what you have.
Fresh pineapple is worth using here. Canned pineapple tends to be softer and can fall apart on the skewers.
Use your favorite barbecue sauce. I’ve made these with Sweet Baby Ray’s, Stubbs, and a local smoky honey barbecue sauce, and they all turned out great.
If you’re using wooden skewers, soak them in water for at least 30 minutes before grilling so they don’t burn.
How to Make It
Start by cutting the chicken into evenly sized chunks. Try to keep them close in size so they cook at the same rate. Place them in a bowl with barbecue sauce, garlic powder, smoked paprika, and a little olive oil. Let everything marinate while you prepare the pineapple and vegetables.
Cut the pineapple into chunks that are roughly the same size as the chicken. Slice the bell peppers and red onion into pieces large enough to stay on the skewers.
Thread the chicken, pineapple, peppers, and onion onto skewers, alternating ingredients for color and even cooking. Don’t pack everything too tightly. A little space helps the heat circulate.
Preheat the grill to medium-high heat. Once it’s hot, place the kabobs directly on the grates. Turn them every few minutes so they cook evenly. During the last few minutes, brush on extra barbecue sauce.
You’ll know they’re ready when the chicken is cooked through and the pineapple has slightly charred edges. The smell is incredible—sweet, smoky, and unmistakably summer.
Let the kabobs rest for a few minutes before serving. The juices settle into the chicken, making every bite more flavorful.
Things I Learned the Hard Way
Don’t cut the chicken pieces too small. Tiny pieces dry out before the vegetables are done.
Avoid adding the extra barbecue sauce too early. The sugars can burn before the chicken finishes cooking.
If you’re cooking for a crowd, assemble the skewers a few hours ahead and refrigerate them until grilling time.
People always ask if these can be baked instead of grilled. Yes. Bake them at 425°F for about 20–25 minutes and broil briefly at the end for some caramelization.
Storage & Serving Suggestions
Store leftover kabobs in an airtight container in the refrigerator for up to 3 days. Remove the ingredients from the skewers before storing for easier reheating. Serve with rice, grilled corn, pasta salad, or a simple green salad for an easy summer meal.
