Pineapple BBQ Chicken Kabobs are the perfect combination of sweet, smoky, and savory flavors. Tender chicken, juicy pineapple chunks, colorful peppers, and red onion are threaded onto skewers and grilled to perfection with a delicious barbecue glaze. Whether you’re planning a summer cookout or an easy weeknight dinner, these Pineapple BBQ Chicken Kabobs are always a crowd-pleaser.
Why You’ll Love This Recipe
- Sweet and smoky flavor combination
- Easy to prepare with simple ingredients
- Perfect for grilling season
- Family-friendly and colorful
- Great for parties and backyard barbecues
- Naturally high in protein
- Delicious with rice, salad, or grilled vegetables
Ingredients
- 1 pound boneless, skinless chicken breasts, cut into cubes
- 2 small green bell peppers, cut into 1½-inch squares
- 2 small red bell peppers, cut into 1½-inch squares
- 1 red onion, cut into chunks
- 2 cups pineapple chunks
- ¾ cup barbecue sauce
- 3 tablespoons pineapple juice
- 1 tablespoon soy sauce
Instructions
- If using wooden skewers, soak them in water for at least 30 minutes before assembling.
- Thread chicken cubes, green peppers, red peppers, red onion, and pineapple chunks alternately onto skewers.
- In a medium bowl, whisk together barbecue sauce, pineapple juice, and soy sauce until smooth.
- Place the assembled kabobs in a shallow dish.
- Brush about one-third of the marinade over the kabobs, reserving the remaining sauce for grilling.
- Cover and refrigerate for 15 to 20 minutes.
- Preheat the grill to medium heat and lightly oil the grates.
- Place the Pineapple BBQ Chicken Kabobs on the grill.
- Grill for 12 to 15 minutes, turning frequently.
- Brush with the remaining barbecue sauce mixture during cooking.
- Continue grilling until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender.
- Remove from the grill and serve immediately.
Tips & Tricks
- Cut ingredients into similar-sized pieces for even cooking.
- Fresh pineapple provides extra sweetness and texture.
- Use your favorite barbecue sauce to customize the flavor.
- Avoid overcooking the chicken to keep it juicy.
- Rotate kabobs frequently for even grill marks.
- Add zucchini or mushrooms for more vegetables.
Details
- Prep Time: 20 minutes
- Marinating Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: American
- Difficulty: Easy
- Dietary Notes: High Protein, Dairy-Free
Notes
- Substitute chicken thighs for extra juicy kabobs.
- Low-sodium soy sauce can be used if preferred.
- Serve with coconut rice, grilled corn, or fresh salad.
- Leftover kabobs make excellent meal prep lunches.
Nutrition (Approximate Per Serving)
- Calories: 310
- Protein: 29g
- Carbohydrates: 24g
- Fat: 10g
- Fiber: 2g
- Sugar: 17g
FAQ
Can I make Pineapple BBQ Chicken Kabobs ahead of time?
Yes. Assemble and marinate the kabobs up to 24 hours before grilling.
Can I bake these kabobs instead of grilling?
Absolutely. Bake at 425°F (220°C) for 20–25 minutes, turning once halfway through.
Can I use canned pineapple?
Yes. Both canned and fresh pineapple work well in this recipe.
How do I know when the chicken is done?
The chicken should reach an internal temperature of 165°F (74°C).
What barbecue sauce works best?
Use your favorite smoky, sweet, spicy, or honey barbecue sauce.
Can I freeze these kabobs?
You can freeze the uncooked marinated chicken separately for up to 3 months.
Storage
Refrigerator
Store leftovers in an airtight container for up to 4 days.
Freezer
Freeze cooked chicken and vegetables for up to 2 months.
Reheating
Reheat in the microwave, oven, or air fryer until warmed through.
Similar Recipes
Pineapple BBQ Chicken Kabobs
Ingredients
- 1 pound boneless skinless chicken breasts, cut into cubes
- 2 small green bell peppers cut into 1½-inch squares
- 2 small red bell peppers cut into 1½-inch squares
- 1 red onion cut into chunks
- 2 cups pineapple chunks
- ¾ cup barbecue sauce
- 3 tablespoons pineapple juice
- 1 tablespoon soy sauce
Instructions
- If using wooden skewers, soak them in water for at least 30 minutes before assembling.
- Thread chicken cubes, green peppers, red peppers, red onion, and pineapple chunks alternately onto skewers.
- In a medium bowl, whisk together barbecue sauce, pineapple juice, and soy sauce until smooth.
- Place the assembled kabobs in a shallow dish.
- Brush about one-third of the marinade over the kabobs, reserving the remaining sauce for grilling.
- Cover and refrigerate for 15 to 20 minutes.
- Preheat the grill to medium heat and lightly oil the grates.
- Place the Pineapple BBQ Chicken Kabobs on the grill.
- Grill for 12 to 15 minutes, turning frequently.
- Brush with the remaining barbecue sauce mixture during cooking.
- Continue grilling until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender.
- Remove from the grill and serve immediately.
Notes
- Substitute chicken thighs for extra juicy kabobs.
- Low-sodium soy sauce can be used if preferred.
- Serve with coconut rice, grilled corn, or fresh salad.
- Leftover kabobs make excellent meal prep lunches
Conclusion
These Pineapple BBQ Chicken Kabobs deliver the perfect balance of sweet pineapple, smoky barbecue sauce, and juicy grilled chicken. They’re easy to prepare, packed with flavor, and ideal for summer gatherings, meal prep, or weeknight dinners. Once you try them, they’ll quickly become one of your favorite grilling recipes.