Name: Bbq Pineapple Chicken Kabobs Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: American
Ingredients: 1 ½ lbs boneless, skinless chicken breasts, cut into 1-inch cubes; 2 cups fresh pineapple chunks; 1 red bell pepper, cut into chunks; 1 green bell pepper, cut into chunks; ½ red onion, cut into chunks; 1 cup BBQ sauce (your favorite variety); 2 tbsp olive oil; Salt and pepper to taste; Skewers (metal or soaked wooden skewers)

There's something magical about the scent of barbecue wafting through the air on a warm summer evening—especially when it involves the smoky sweetness of BBQ Pineapple Chicken Kabobs. These kabobs are a mouthwatering blend of juicy chicken, caramelized pineapple, and colorful bell peppers, grilled to perfection on skewers.

The first time I made these was during a last-minute backyard gathering, and they stole the show. Quick to prep and even quicker to vanish from the platter, these kabobs have since become a staple anytime the grill fires up.

Whether you're cooking for family, hosting friends, or simply treating yourself to a flavorful dinner, these kabobs are guaranteed to satisfy. Let’s dive into what makes them so special.

Why You'll Love This BBQ Pineapple Chicken Kabobs Recipe

Get ready to fall in love with your new favorite grilling recipe. These BBQ Pineapple Chicken Kabobs are bursting with flavor and incredibly easy to make.

First, let's talk about the sweet and smoky flavor combo. The tangy BBQ sauce melds beautifully with the caramelized edges of grilled pineapple, creating an irresistible bite every single time.

They're also a breeze to prepare. You can marinate the chicken ahead of time or even use store-bought BBQ sauce to save time. Assembly is as simple as threading skewers—and it’s a fun activity to do with kids or guests.

These kabobs are wonderfully budget-friendly, using affordable ingredients like boneless chicken thighs and canned pineapple chunks. You don’t need any fancy cuts or expensive sauces to get bold, crowd-pleasing flavor.

Lastly, this recipe is super versatile. Not into pineapple? Swap in mango or peaches. Prefer beef or tofu? Go for it! The base recipe adapts beautifully to your taste or pantry.

With all that in mind, let’s take a closer look at what you’ll need.

Ingredients Notes

The beauty of these BBQ Pineapple Chicken Kabobs lies in their vibrant, simple ingredients. Each one plays a crucial role in creating a balance of savory, sweet, and smoky flavors.

Boneless, skinless chicken thighs are the protein of choice here. They stay moist and flavorful on the grill, even if slightly overcooked. You can use chicken breasts if you prefer, but they tend to dry out more quickly, so keep a close eye on the cook time.

Pineapple chunks bring natural sweetness and a caramelized finish that pairs beautifully with barbecue sauce. Fresh pineapple is ideal for grilling, but canned chunks in juice work well too—just drain them thoroughly before skewering.

Bell peppers, in a variety of colors, add visual appeal and a mild crunch. Red, yellow, and orange peppers are sweeter and complement the pineapple better than green, but use what you have on hand.

Red onion adds depth and a touch of bite. When grilled, it softens and gains a lovely sweetness that rounds out the kabobs perfectly.

You’ll also need your favorite BBQ sauce—homemade or store-bought. Go for one with a little smoky heat or extra sweetness depending on your personal preference. And don’t forget a set of wooden or metal skewers and a good grill or grill pan to bring everything together.

How To Make This BBQ Pineapple Chicken Kabobs Recipe

Making these kabobs is both fun and straightforward, perfect for weeknights or weekend cookouts. Here’s how to do it, step by step.

Start by cutting your chicken thighs into evenly sized chunks, about 1.5 inches each. This ensures they cook evenly on the grill. Place the pieces in a bowl and coat them generously with BBQ sauce. Let them marinate in the fridge for at least 30 minutes, or up to overnight for deeper flavor.

While the chicken marinates, prepare your produce. Chop the pineapple, bell peppers, and red onion into similar-sized chunks so everything cooks at the same pace. If you’re using wooden skewers, soak them in water for 20–30 minutes to prevent burning.

Once everything is prepped, thread the ingredients onto the skewers, alternating between chicken, pineapple, and vegetables for that colorful, eye-catching presentation. Try not to overcrowd each skewer—leave just a little space between pieces so the heat can circulate.

Preheat your grill to medium-high heat. If using a grill pan, coat it with oil and heat until sizzling. Lay the skewers on the grill and cook for about 10–12 minutes, turning every few minutes to get a nice char on all sides. Baste with extra BBQ sauce in the last few minutes for a glossy, sticky finish.

Once the chicken reaches an internal temperature of 165°F, remove the kabobs from the heat. Let them rest for a few minutes, then serve hot off the grill. From start to finish, this recipe takes about 30–40 minutes, depending on how long you marinate.

Storage Options

Got leftovers? These kabobs store beautifully for future meals.

Allow any remaining skewers to cool completely before storing. Remove the ingredients from the skewers and place them in an airtight container. They'll keep in the refrigerator for up to 3 days.

For longer storage, freeze the chicken and vegetables (without the skewers) in a single layer on a baking sheet. Once frozen, transfer to a freezer-safe bag or container. They'll stay good for up to 2 months.

To reheat, microwave gently or warm in a skillet over medium heat. If using the oven, place in a foil packet at 350°F for about 10–15 minutes to retain moisture.

Variations and Substitutions

This recipe is wonderfully flexible and easy to tweak based on what you have or your dietary needs.

For a vegetarian version, swap the chicken for firm tofu or halloumi cheese. Just be sure to pat the tofu dry and marinate it well before grilling.

Want to change up the flavor profile? Try using a teriyaki glaze or spicy Korean BBQ sauce instead of traditional barbecue. The sweetness of pineapple pairs beautifully with both options.

If you don’t have pineapple, try peaches, nectarines, or even mango for a different take on sweet fruit-and-meat kabobs. These alternatives still caramelize beautifully on the grill.

Not a fan of bell peppers? Use zucchini, cherry tomatoes, or mushrooms instead. These grill up quickly and offer equally delicious results.

Feel free to mix and match based on seasonality or personal taste. The beauty of kabobs is how easy they are to customize—and once you’ve mastered the base, the options are endless.