Bbq Pineapple Chicken Kabobs (Printable)

Juicy BBQ-marinated chicken and pineapple skewered with peppers and onion, grilled until charred and flavorful.

# 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 basting
03 - 2 tablespoons olive oil
04 - 1 tablespoon soy sauce (gluten-free if needed)
05 - 2 cloves garlic, minced
06 - 1/2 teaspoon smoked paprika
07 - Salt and pepper to taste

→ Fruits & Vegetables

08 - 2 cups fresh pineapple (about 1 small), 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

# Steps:

01 - In a large bowl, whisk together the BBQ sauce, olive oil, soy sauce, minced garlic, smoked paprika, salt, and pepper until well combined.
02 - Add the chicken cubes to the marinade and toss to coat evenly. Cover and refrigerate for at least 30 minutes, or up to 2 hours for maximum flavor.
03 - Preheat grill to medium-high heat (about 400°F). If using wooden skewers, soak them in water for at least 20 minutes to prevent burning.
04 - Thread the marinated chicken, pineapple chunks, bell peppers, and red onion alternately onto skewers, distributing ingredients evenly.
05 - Place kabobs on the grill and cook for 12–15 minutes, turning every 3–4 minutes and basting with additional BBQ sauce, until the chicken is cooked through (internal temperature reaches 165°F) and vegetables are lightly charred and tender.
06 - Remove kabobs from the grill and let rest for a few minutes before serving hot.

# Expert Tips:

01 -
  • The pineapple caramelizes on the grill and creates this sticky sweet glaze that makes everyone hover around demanding samples before dinner is ready.
  • It comes together fast enough for a Tuesday but looks impressive enough that people assume you spent all day planning.
02 -
  • Do not skip soaking wooden skewers because burnt skewers mean pieces falling into the grill and a very sad cook.
  • Cutting everything to a uniform size is the single most important thing you can do to ensure even cooking across every skewer.
03 -
  • Pat the pineapple chunks dry before threading them so the sugars caramelize instead of steaming.
  • Reserve a small bowl of clean BBQ sauce for basting so you never cross contaminate with the marinade the raw chicken sat in.

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