The Best BBQ Pineapple Chicken Kabobs for Grilling Season

Get ready to fire up the grill for these incredibly flavorful BBQ Pineapple Chicken Kabobs. Combining tender marinated chicken with sweet, caramelized pineapple chunks creates a perfect balance of savory and tropical tastes. These kabobs are simple to assemble and make a fantastic centerpiece for any summer gathering or weeknight dinner.

Why You Will Love This Recipe

These BBQ Pineapple Chicken Kabobs are a summer grilling essential because they are incredibly simple to prepare yet deliver maximum flavor impact. The marinade tenderizes the chicken beautifully, and grilling provides that wonderful smoky char that pairs perfectly with the sweet, slightly tangy pineapple. They are visually appealing, easy to serve, and guaranteed to be a hit with both kids and adults who enjoy a tropical twist on classic grilled skewers.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
• 1 large fresh pineapple, peeled, cored, and cut into 1-inch chunks
• 1/2 cup your favorite BBQ sauce (plus extra for basting)
• 1/4 cup low-sodium soy sauce
• 2 tablespoons olive oil
• 1 tablespoon brown sugar
• 1 tablespoon apple cider vinegar
• 1 teaspoon garlic powder
• 1/2 teaspoon ground ginger
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Optional: Red onion wedges or bell pepper chunks for color
• Wooden or metal skewers (if using wooden skewers, soak them first)

Step-by-Step Instructions

1. Prepare the Marinade: In a medium bowl, whisk together the BBQ sauce, soy sauce, olive oil, brown sugar, apple cider vinegar, garlic powder, ground ginger, salt, and pepper until well combined.
2. Marinate the Chicken: Place the cubed chicken into a large zip-top bag or shallow dish. Pour the marinade over the chicken, ensuring all pieces are coated. Seal the bag and refrigerate for at least 30 minutes, or up to 4 hours, allowing the flavors to penetrate the meat.
3. Preheat the Grill: Preheat your outdoor grill to medium-high heat (about 375°F to 400°F). If using wooden skewers, ensure they have been soaking in water for at least 30 minutes to prevent burning.
4. Assemble the Kabobs: Thread the marinated chicken and pineapple chunks alternately onto the skewers. Try to leave a small space between pieces to ensure even cooking. If using vegetables, alternate them among the chicken and pineapple.
5. Grill the Kabobs: Lightly oil the grill grates. Place the assembled skewers on the preheated grill. Cook for about 10 to 15 minutes total, turning frequently (every 3–4 minutes) so all sides caramelize evenly.
6. Baste and Finish: During the last 5 minutes of cooking, brush the kabobs generously with the reserved extra BBQ sauce. Continue turning until the chicken is cooked through and reaches an internal temperature of 165°F (74°C) and the pineapple has nice grill marks.
7. Rest and Serve: Remove the BBQ Pineapple Chicken Kabobs from the grill and let them rest for 5 minutes before serving hot.

Expert Tips / Pro Tips

Soaking wooden skewers is non-negotiable; otherwise, they will char and break apart directly over the flames. Do not overcrowd the grill; cook the kabobs in batches if necessary to ensure proper airflow and prevent steaming rather than grilling. When cutting the pineapple, aim for pieces approximately the same size as the chicken cubes to ensure they finish cooking at the same time. Always reserve some of the marinade for basting, but discard any marinade that has touched raw chicken before basting near the end of cooking time.

Variations & Substitutions

For a spicy kick, add a teaspoon of sriracha or a dash of cayenne pepper to the marinade. If you prefer a different protein, this recipe works wonderfully with shrimp (adjust cooking time slightly) or cubed firm tofu for a vegetarian option. Instead of fresh pineapple, canned pineapple rings (drained well) can be used, although fresh provides superior texture and flavor. For extra smokiness, incorporate smoked paprika into the marinade mixture.

Serving Suggestions

These sweet and savory BBQ Pineapple Chicken Kabobs are best served alongside light, complementary sides. Consider pairing them with coconut rice, a simple crunchy coleslaw, or a fresh cilantro lime quinoa salad. A side of grilled corn on the cob also complements the smoky flavor perfectly. Sometimes, simply serving them over a bed of mixed greens with a light vinaigrette makes for a fantastic lighter meal.

Storage, Freezing & Reheating

To store leftovers, cool the kabobs completely and place them in an airtight container in the refrigerator for up to 3 days. For freezing, it is best to remove the chicken and pineapple from the skewers first. Place the cooked pieces on a baking sheet until frozen solid, then transfer them to a freezer-safe bag or container. They can be frozen for up to 3 months. To reheat, thaw overnight in the refrigerator. Bake at 350°F (175°C) for 10–15 minutes, or microwave briefly until heated through. Be cautious when reheating, as overcooking can dry out the chicken.

Nutrition Information

Note: Nutritional values are estimates and can vary based on exact ingredients and portion sizes used.

FAQ

Can I make these kabobs in the oven if I don’t have a grill?

Yes, you absolutely can. Preheat your oven to 400°F (200°C). Place the assembled skewers on a foil-lined baking sheet. Bake for 18–22 minutes, turning halfway through. Baste with BBQ sauce during the last 5 minutes of baking.

Do I really need to soak the wooden skewers?

If you are grilling over direct flames, yes, it is highly recommended. Soaking the wooden skewers for at least 30 minutes prevents them from catching fire before the food is cooked. Metal skewers do not require soaking.

How far in advance can I marinate the chicken?

The chicken benefits from marinating for at least 30 minutes to an hour. However, due to the acidity from the vinegar, do not marinate the chicken for longer than 4 hours, as it may begin to change the texture of the meat significantly.

BBQ Pineapple Chicken Kabobs

Juicy chicken marinated in a sweet and tangy BBQ sauce, skewered with fresh pineapple and colorful vegetables, then grilled to perfection. A perfect summer meal.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 15 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Course: Dinner, Grilling

Cuisine: American

Calories: 410

Ingredients Method Notes

Ingredients

  

For the Kabobs

• 1.5 lbs Boneless, skinless chicken breasts Cut into 1-inch cubes
• 2 cups Fresh pineapple chunks
• 1 Red bell pepper Cut into 1-inch pieces
• 1 Green bell pepper Cut into 1-inch pieces
• 1 Red onion Cut into 1-inch pieces

For the Marinade/Glaze

• 1 cup Your favorite BBQ sauce Divided
• 2 tbsp Soy sauce
• 1 tbsp Brown sugar Packed
• 1 tsp Garlic powder
• 1 tsp Smoked paprika

Method

 

Instructions

1. In a medium bowl, whisk together 3/4 cup of the BBQ sauce, soy sauce, brown sugar, garlic powder, and smoked paprika to create the marinade.
2. Add the cubed chicken to the marinade, toss to coat thoroughly. Cover and refrigerate for at least 20 minutes, or up to 4 hours.
3. While the chicken marinates, prepare the remaining glaze by mixing the leftover 1/4 cup BBQ sauce with 1 tablespoon of water in a small saucepan. Heat gently over low heat until simmering, then set aside for basting.
4. Preheat your grill to medium-high heat (about 400°F or 200°C). Thread the marinated chicken onto metal or pre-soaked wooden skewers, alternating with pineapple chunks, red pepper, green pepper, and red onion pieces.
5. Place the kabobs on the preheated grill grates. Grill for 10-12 minutes total, turning every 3-4 minutes to ensure even cooking.
6. During the last 2 minutes of cooking, liberally brush the kabobs on all sides with the reserved, heated BBQ glaze. Cook until the chicken is cooked through (internal temperature reaches 165°F/74°C) and the vegetables have slight char marks.
7. Remove from the grill and let rest for 5 minutes before serving over rice or alongside a fresh salad.

Notes

If using wooden skewers, remember to soak them in water for at least 30 minutes before use to prevent burning on the grill. For a spicier kick, add a dash of cayenne pepper to the marinade.