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Mark Anthony

BBQ Pineapple Chicken Kabobs

These BBQ Pineapple Chicken Kabobs are the ultimate summer grilling recipe — packed with juicy chicken, caramelized pineapple, and a smoky-sweet BBQ glaze. Perfect for backyard cookouts, family dinners, or tropical-themed parties, this dish comes together in just 35 minutes and is bursting with bold, crave-worthy flavor.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Core Ingredients:
  • 1.5 lbs boneless skinless chicken breasts, cubed
  • 2 cups fresh pineapple chunks
  • 1 red bell pepper chopped
  • 1 green bell pepper chopped
  • 1 small red onion chopped
  • 1/2 cup BBQ sauce your favorite brand
  • 2 tablespoons soy sauce
  • 1 tablespoon honey or brown sugar
  • 1 tablespoon olive oil
  • 2 cloves garlic minced
  • 1 teaspoon smoked paprika
  • Salt and black pepper to taste
  • Wooden or metal skewers
Optional Add-ins:
  • Zucchini slices or mushrooms
  • A pinch of red pepper flakes for heat
  • Lime juice for extra brightness

Method
 

Marinate the Chicken
  1. In a large bowl, whisk together BBQ sauce, soy sauce, honey, olive oil, garlic, smoked paprika, salt, and pepper. Add the cubed chicken and toss to coat. Cover and marinate in the fridge for at least 30 minutes (or up to 4 hours).
Soak Wooden Skewers (if using)
  1. If you’re using wooden skewers, soak them in water for 20–30 minutes to prevent burning.
Assemble the Kabobs
  1. Thread chicken, pineapple, peppers, and onions alternately onto the skewers. Leave a little space between pieces so they cook evenly.
Grill to Perfection
  1. Preheat your grill to medium-high heat. Grill skewers for 10–15 minutes, turning occasionally, until chicken is cooked through and has nice grill marks.
Serve and Enjoy
  1. Brush with extra BBQ sauce if desired and serve hot with your favorite sides.

Notes

BBQ Pineapple Chicken Kabobs – Helpful Tips

Cooking Tips & Techniques
Use boneless, skinless chicken thighs or breasts—cut into even chunks (about 1½ inches) for uniform grilling.
Marinate the chicken in BBQ sauce mixed with pineapple juice, garlic, and a splash of soy sauce for at least 30 minutes (or up to 8 hours).
Alternate chunks of chicken, fresh pineapple, bell peppers, and red onions on skewers for balanced flavor and texture.
Grill over medium-high heat, rotating often, and brush with extra BBQ sauce during the last few minutes for caramelized perfection.
Soak wooden skewers in water for 30 minutes before assembling to prevent burning on the grill.
Serving Suggestions
Serve over coconut rice, cilantro-lime rice, or alongside grilled corn for a tropical BBQ plate.
Pair with a crisp summer slaw or simple cucumber salad to cut the sweetness and add crunch.
Great for cookouts, backyard parties, or quick weeknight summer meals.
Top with chopped cilantro, sliced green onions, or a squeeze of lime for a bright finish.
Drizzle with sriracha or a spicy mayo if you want to add heat to the sweet-savory combo.
Make-Ahead & Storage
Make-Ahead: Marinate chicken and prep all kabob ingredients the night before. Assemble just before grilling.
Refrigerator: Store grilled kabobs in an airtight container for up to 3 days.
Freezer: Freeze marinated (uncooked) chicken in a zip-top bag—thaw and skewer with fresh veggies when ready.
Reheat: Warm in a 350°F oven or air fryer until heated through, or enjoy cold over a salad or wrap.
Tasty Variations to Try
Spicy Hawaiian: Add jalapeño slices or a chili-laced BBQ sauce for a fiery-sweet twist.
Teriyaki Swap: Use teriyaki sauce in place of BBQ for a soy-forward flavor with a drizzle of sesame oil.
Low-Carb Version: Skip the pineapple and pair with grilled zucchini, mushrooms, and bell peppers.
Tropical Style: Add mango chunks or brush with a pineapple-mango glaze instead of traditional BBQ.
Cheesy Finish: After grilling, sprinkle kabobs with cotija or feta cheese for a salty, tangy surprise.