You know, there are some recipes that just instantly transport you back in time, right? For me, these BBQ Pineapple Chicken Kabobs are exactly that. The second I smell that sweet, smoky char of pineapple mingling with the savory chicken, I’m right back at my aunt Carol’s backyard barbecues. She used to make these every single summer, and they were always the first thing to disappear from the picnic table. My cousins and I would fight over the last few, practically licking our fingers clean! It’s a flavor combination that’s just pure happiness. Forget boring Grilled Chicken; this is where it’s at, especially when you want something that feels a little special but is surprisingly easy to whip up on a weeknight. Seriously, if you’re looking for a way to liven up your grilling game or just need a crowd-pleaser that will have everyone asking for the recipe, you’ve stumbled upon a gem.
What are some good Pineapple Chicken Kabobs?
So, what exactly are these magical little skewers? Think of them as your favorite summer barbecue flavors all lined up, ready to party on a stick! They’re essentially chunks of juicy Chicken Breast and sweet, caramelized pineapple, marinated in a tangy, smoky BBQ sauce, and then grilled to perfection. The beauty of them is the contrast – the tender chicken, the slightly softened yet still vibrant pineapple, all coated in that delicious, sticky glaze. It’s not just about throwing ingredients on a skewer; it’s about creating a symphony of sweet, savory, and smoky notes with every single bite. It’s like a tiny tropical vacation on a plate, but with that comforting, backyard BBQ vibe that we all know and love. It’s simple, really, but the magic is in the balance of those flavors.
Why you’ll love this recipe?
There are so many reasons why these BBQ Pineapple Chicken Kabobs have become a staple in my kitchen, and I just know you’re going to fall in love with them too. First off, let’s talk about the FLAVOR. Oh. My. Goodness. The sweetness of the pineapple caramelizes beautifully on the grill, creating these little pockets of juicy sunshine that perfectly complement the savory chicken. Then you’ve got that smoky, tangy BBQ sauce that just coats everything in pure deliciousness. It’s a flavor explosion that tastes like summer, pure and simple. And the SIMPLICITY? It’s a lifesaver on busy nights! Once you’ve got everything prepped, it’s just a matter of threading the skewers and grilling. No complicated techniques, no fancy ingredients – just pure, unadulterated deliciousness that comes together so easily. They’re also incredibly COST-EFFECTIVE. chicken breast and pineapple are usually pretty budget-friendly, and you likely already have most of the BBQ sauce ingredients in your pantry. It feels like a gourmet meal without the gourmet price tag! And let’s not forget about the VERSATILITY. You can serve these as a main dish with a side salad, chop them up for tacos, or even serve them as an appetizer. They’re always a hit, no matter how you serve them. Honestly, what I love most about this recipe is how it brings people together. The smell of them grilling draws everyone in, and there’s always a buzz of happy chatter around the table when these are being served. It’s a recipe that’s guaranteed to make everyone smile.
How do I make Pineapple Chicken Kabobs?
Quick Overview
The process is wonderfully straightforward. You’ll marinate your chicken and pineapple in a homemade or favorite store-bought BBQ sauce, thread them onto skewers with some veggies if you fancy, and then grill them until they’re perfectly cooked and slightly charred. It’s the kind of meal that’s impressive enough for guests but easy enough for a Tuesday night. The magic really happens during the grilling phase, where the sugars in the pineapple and sauce caramelize, creating an irresistible sticky glaze that coats every bite.
Ingredients
For the Chicken and Pineapple: For the Chicken and Pineapple: For the Chicken and Pineapple: For the Chicken and Pineapple
1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes (I always opt for chicken breast because it’s lean and absorbs marinade beautifully. Make sure the pieces are roughly the same size so they cook evenly!)
1 fresh pineapple, peeled, cored, and cut into 1-inch chunks (A ripe pineapple is key here! You want it sweet and juicy. If using canned, drain it very well and pat it dry.)
1 red onion, cut into 1-inch chunks (Optional, but I love the slight bite and sweetness it adds)
1 bell pepper (any color!), cut into 1-inch chunks (Also optional, but adds great color and flavor)
For the BBQ Marinade/Glaze:
1 cup your favorite BBQ sauce (I have a go-to homemade recipe, but a good quality store-bought one works wonders too! Look for one that’s not too sweet or too vinegary.)
2 tablespoons soy sauce (or tamari for gluten-free)
1 tablespoon Brown Sugar (packed)
1 tablespoon apple cider vinegar
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
For Assembling:
Wooden or metal skewers (If using wooden, remember to soak them in water for at least 30 minutes beforehand to prevent burning! This is a crucial step I learned the hard way once.)
Step-by-Step Instructions
Step 1: Marinate the Chicken and Pineapple
In a large bowl, combine the chicken cubes, pineapple chunks, red onion, and bell pepper (if using). In a separate smaller bowl, whisk together all the BBQ marinade/glaze ingredients: BBQ sauce, soy sauce, brown sugar, apple cider vinegar, smoked paprika, garlic powder, and black pepper. Pour about two-thirds of this marinade over the chicken and fruit mixture. Toss gently to coat everything evenly. Cover the bowl and let it marinate in the refrigerator for at least 30 minutes, or up to 4 hours. The longer it marinates, the more flavor it will absorb!
Step 2: Preheat Grill & Prep Skewers
Preheat your grill to medium-high heat (around 400-450°F or 200-230°C). If you’re using wooden skewers, make sure they’ve had their soak! This prevents them from catching fire on the grill, which is never a good look.
Step 3: Assemble the Kabobs
Thread the marinated chicken, pineapple, and veggies onto the prepared skewers. Don’t pack them too tightly; leave a little bit of space between each piece so they cook evenly and get a nice char. Alternate the ingredients for visual appeal and balanced flavor in each bite. For example: chicken, pineapple, onion, chicken, pepper, pineapple, and so on.
Step 4: Grill the Kabobs
Lightly oil your grill grates to prevent sticking. Place the assembled kabobs on the preheated grill. Grill for about 8-12 minutes, turning them every few minutes, until the chicken is cooked through and no longer pink inside, and the pineapple and veggies are tender and slightly charred. The internal temperature of the chicken should reach 165°F (74°C).
Step 5: Glaze and Finish
During the last few minutes of grilling, brush the kabobs generously with the reserved BBQ sauce. This will create a beautiful, sticky glaze. Let the glaze caramelize slightly on the grill, but watch carefully to prevent burning. You want that beautiful char, not black, bitter bits!
Step 6: Rest and Serve
Once cooked, remove the kabobs from the grill and let them rest for about 5 minutes. This allows the juices in the chicken to redistribute, making it extra moist. Serve hot and enjoy the amazing flavors!
What to Serve It With
These BBQ Pineapple Chicken Kabobs are so versatile, they honestly fit into almost any meal. For a classic **Breakfast** or Brunch vibe, I love serving them alongside some fluffy scrambled eggs or a simple yogurt parfait. The sweet and savory notes are surprisingly delightful with a morning meal, especially with a good cup of coffee. For a full-blown **Brunch** spread, they make a fantastic addition. Imagine them nestled on a platter with some fresh fruit salad, mini quiches, and maybe even some of my famous blueberry scones. They add a pop of color and a burst of flavor that elevates the whole experience. When we’re feeling like a proper **Dessert** after a lighter meal, I’ll sometimes make mini versions of these and serve them with a small scoop of vanilla bean ice cream – the sweet and savory contrast is unexpected but so, so good! And for those super casual, **Cozy Snacks** or quick weeknight dinners, they’re perfect with a side of corn on the cob, some potato salad, or even just a big, fresh green salad. My kids especially love them chopped up and tossed into a wrap with some shredded lettuce. It’s truly a crowd-pleaser for any occasion!
Top Tips for Perfecting Your BBQ Pineapple Chicken Kabobs
Over the years, I’ve picked up a few tricks that I think really make these kabobs sing. First off, when it comes to the **Pineapple Prep**, make sure you’re using fresh, ripe pineapple. It will be sweeter and more tender when grilled. If you’re using canned, definitely drain it super well and even give it a gentle pat with a paper towel – excess moisture can steam the pineapple instead of caramelizing it. For the **Chicken**, I always cut it into uniform 1-inch cubes. This isn’t just for aesthetics; it ensures that all the pieces cook at the same rate. Uneven pieces mean some might be dry while others are still raw, and nobody wants that! When you’re **Mixing Advice**, remember that while marinating is great, you don’t want to go overboard with chicken. For chicken breast, 30 minutes to 4 hours is usually plenty. Any longer, and the acidity in the BBQ sauce can start to break down the chicken’s texture, making it mushy. The key to getting that beautiful char and sticky glaze is to not be afraid of the heat, but also to watch them closely. For **Glaze Variations**, feel free to add a pinch of cayenne pepper to the marinade if you like a little kick, or a tablespoon of honey for extra sweetness and shine. My personal favorite is adding a dash of liquid smoke to the marinade if I don’t have any smoked paprika on hand – it really boosts that smoky flavor! When it comes to **Baking Tips** (or rather, grilling tips!), make sure your grill grates are clean and well-oiled. This is non-negotiable for preventing your delicious kabobs from sticking and tearing apart. And don’t be afraid to let them get a little bit of char; that’s where a lot of the flavor comes from! If you’re worried about the wooden skewers burning, I always soak mine in water for at least 30 minutes beforehand. It’s a simple step that makes a huge difference. Finally, for **Ingredient Swaps**, feel free to experiment! If you’re not a fan of red onion, skip it or use yellow onion. Bell peppers can be swapped for zucchini or even cherry tomatoes. The core flavor comes from the chicken and pineapple, so you have a lot of flexibility.
Storing and Reheating Tips
These BBQ Pineapple Chicken Kabobs are so good, you might actually have leftovers – a rare occurrence in my house! If you do, storing them properly is key to enjoying them later. **Room Temperature** storage isn’t ideal for cooked chicken, so once they’ve cooled down a bit, it’s best to get them into the fridge or freezer. For **Refrigerator Storage**, I like to place the cooled kabobs in an airtight container. They’ll stay good for about 3-4 days. When you’re ready to reheat, gently place them back on a baking sheet and warm them in a preheated oven at around 350°F (175°C) for about 10-15 minutes, or until heated through. You can also reheat them briefly on the grill. For **Freezer Instructions**, let the kabobs cool completely. Then, wrap them tightly in plastic wrap, followed by a layer of aluminum foil or place them in a freezer-safe bag. They’ll keep well in the freezer for up to 2-3 months. To thaw, transfer them to the refrigerator overnight before reheating. Regarding **Glaze Timing Advice**, if you know you’ll be storing leftovers, I recommend holding off on the final glaze application until you reheat them. This prevents the glaze from becoming too sticky and potentially burning during reheating. You can brush them with a little extra BBQ sauce just before their final warm-up. This ensures they still have that lovely sticky, caramelized finish!
Frequently Asked Questions
Final Thoughts
There you have it – my go-to recipe for BBQ Pineapple Chicken Kabobs! I really hope you give these a try because they’re more than just a meal; they’re a whole mood. They bring that backyard barbecue joy right to your kitchen, and the combination of sweet pineapple and smoky chicken is just unbeatable. They’re proof that delicious, impressive meals don’t have to be complicated. If you loved these kabobs, you might also enjoy my other grilled recipes, like my Spicy Grilled Shrimp Skewers or my Lemon Herb Grilled Chicken, which offer similar vibrant, summery flavors. I can’t wait to hear how yours turn out! If you make them, please leave a comment below and let me know what you think, or share your own amazing variations. Happy grilling, my friends!
BBQ Pineapple Chicken Kabobs
Ingredients
Main Ingredients
- 1.5 pounds boneless, skinless chicken breast cut into 1-inch cubes
- 1 cup fresh pineapple chunks or canned, drained
- 1 red bell pepper cut into 1-inch pieces
- 1 yellow bell pepper cut into 1-inch pieces
- 0.5 red onion cut into 1-inch pieces
- 0.75 cup BBQ sauce your favorite brand
- 1 tablespoon olive oil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 8 wooden or metal skewers soak wooden skewers in water for 30 minutes
Instructions
Preparation Steps
- If using wooden skewers, soak them in water for at least 30 minutes to prevent burning on the grill.
- In a large bowl, combine the cubed chicken, pineapple chunks, bell pepper pieces, and red onion pieces.
- Drizzle with olive oil, sprinkle with salt and pepper, and toss gently to coat all ingredients evenly.
- Thread the chicken and vegetables alternately onto the prepared skewers. Aim for 3-4 pieces of chicken per skewer.
- Preheat your grill to medium-high heat (about 375-400°F). Lightly brush the grill grates with a little oil to prevent sticking.
- Place the kabobs on the hot grill. Grill for 10-12 minutes, turning occasionally, until the chicken is cooked through (internal temperature of 165°F) and vegetables are tender-crisp.
- During the last 3-5 minutes of grilling, generously brush the kabobs with BBQ sauce on all sides, turning frequently, until the sauce is caramelized and sticky.
- Remove kabobs from the grill and let them rest for a few minutes before serving. Enjoy!
