BBQ Pineapple Chicken Kabobs (Printable)
Juicy BBQ-marinated chicken and pineapple skewers with charred peppers and onion — perfect for summer grilling.
# What You'll Need:
→ Protein & Marinade
01 - 1.5 lbs boneless, skinless chicken breast or thighs, cut into 1.5-inch cubes
02 - 1/2 cup BBQ sauce, plus extra for brushing
03 - 2 tablespoons olive oil
04 - 1 tablespoon soy sauce (gluten-free if required)
05 - 2 cloves garlic, minced
06 - 1/2 teaspoon smoked paprika
07 - Salt and 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
# Directions:
01 - In a large mixing bowl, combine BBQ sauce, olive oil, soy sauce, minced garlic, smoked paprika, salt, and pepper. Whisk until thoroughly blended.
02 - Add chicken cubes to the bowl and mix well to ensure the meat is fully coated. Cover and refrigerate for at least 30 minutes, or up to 2 hours for enhanced flavor.
03 - Preheat grill or grill pan to medium-high heat (about 400°F). If using wooden skewers, soak them in water for at least 20 minutes to prevent burning.
04 - Alternately thread marinated chicken, pineapple cubes, bell peppers, and red onion onto skewers, ensuring even distribution.
05 - Arrange the skewers on the preheated grill. Cook for 12 to 15 minutes, turning every 3 to 4 minutes and basting with additional BBQ sauce. Continue until chicken is fully cooked and vegetables are lightly charred and tender.
06 - Remove kabobs from the grill and allow to rest for a few minutes. Serve immediately while hot.
# Expert Tips:
01 -
- Grilling pineapple with chicken creates a secret burst of sweetness that takes everyone by surprise.
- You can prep everything in advance, so all you have to do is grill and bask in the compliments.
02 -
- If you skip soaking wooden skewers, they might catch fire and wreck your kabobs.
- Basting only at the end prevents the sauce from burning on the grill.
03 -
- Don’t rush the marinating step—longer means juicier chicken.
- Brushing extra sauce at the very end gives that sticky, finger-licking finish everyone loves.