BBQ Pineapple Chicken Kabobs (Printable)
Juicy BBQ chicken and pineapple skewers with charred peppers and onions for sweet-smoky summer grilling.
# What You Need:
→ Protein & Marinade
01 - 1.5 pounds boneless, skinless chicken breast or thighs, cut into 1.5-inch cubes
02 - 1/2 cup barbecue sauce, plus extra for brushing
03 - 2 tablespoons olive oil
04 - 1 tablespoon soy sauce (use gluten-free soy sauce if necessary)
05 - 2 cloves garlic, minced
06 - 1/2 teaspoon smoked paprika
07 - Salt and ground black pepper, to taste
→ Fruits & Vegetables
08 - 2 cups fresh pineapple, cut into 1.5-inch cubes
09 - 1 red bell pepper, cut into 1-inch pieces
10 - 1 green bell pepper, cut into 1-inch pieces
11 - 1 small red onion, cut into 1-inch pieces
# How-To Steps:
01 - In a large mixing bowl, combine barbecue sauce, olive oil, soy sauce, minced garlic, smoked paprika, salt, and pepper. Whisk until smooth.
02 - Add chicken cubes to the bowl and thoroughly coat with marinade. Cover and refrigerate for at least 30 minutes, or up to 2 hours for enhanced flavor.
03 - Preheat grill to medium-high heat (approximately 400°F). If using wooden skewers, soak in water for at least 20 minutes to prevent burning.
04 - Alternately thread marinated chicken, pineapple, red and green bell peppers, and red onion pieces onto skewers.
05 - Place skewers on the grill. Cook for 12 to 15 minutes, rotating every 3 to 4 minutes and basting with extra barbecue sauce, until chicken is thoroughly cooked and vegetables are charred and tender.
06 - Remove kabobs from grill. Allow to rest for a few minutes before serving hot.
# Expert Tips:
01 -
- The pineapple caramelizes beautifully, giving the chicken a sweet, almost candy-like glaze—no need to tell anyone it’s this easy.
- Swapping in tofu or shrimp works wonders, but the magic stays the same: bright flavors and simple cleanup every single time.
02 -
- If you skip soaking wooden skewers, all your hard work will burn up—learned that on my very first cookout.
- Don’t over-marinate the chicken: beyond two hours, it can get mushy and lose texture.
03 -
- Brush sauce on just at the end to avoid burning the sugars—learned the hard way after a few blackened kabobs.
- A little sprinkle of flaky salt or chopped cilantro makes every skewer look and taste like something special.