BBQ Pineapple Chicken Kabobs (Printable)
Grilled BBQ chicken skewers with pineapple, bell peppers, and smoky sauce for a sweet-tangy summer main.
# 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 tbsp olive oil
04 - 1 tbsp soy sauce (gluten-free tamari if needed)
05 - 2 cloves garlic, minced
06 - 1/2 tsp 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
# Directions:
01 - In a large bowl, whisk together BBQ sauce, olive oil, soy sauce, minced garlic, smoked paprika, salt, and pepper until well combined.
02 - Add chicken cubes to the marinade and toss thoroughly to coat all pieces evenly. Cover the bowl and refrigerate for at least 30 minutes, or up to 2 hours for deeper flavor penetration.
03 - Preheat the grill to medium-high heat (approximately 400°F). If using wooden skewers, soak them in water for at least 20 minutes to prevent burning.
04 - Thread marinated chicken, pineapple chunks, bell pepper pieces, and red onion onto skewers in an alternating pattern, distributing ingredients evenly across each skewer.
05 - Place kabobs on the preheated grill and cook for 12 to 15 minutes, rotating every 3 to 4 minutes and basting with additional BBQ sauce. Cook until chicken reaches an internal temperature of 165°F and vegetables are charred and tender.
06 - Remove kabobs from the grill and allow them to rest for a few minutes before serving hot.
# Expert Suggestions:
01 -
- The pineapple does double duty, adding tropical sweetness while its enzymes tenderize the chicken overnight.
- Everything cooks on one skewer so there are no side dishes to coordinate unless you want them.
02 -
- If you crowd the grill with too many skewers at once the temperature drops and you end up steaming instead of charring, which is a completely different and inferior experience.
- Letting the chicken marinate for the full 2 hours transforms the flavor from good to something people will text you about the next day.
03 -
- Pat the pineapple pieces dry with a paper towel before threading them so they caramelize instead of steaming in their own juice.
- Brush the final layer of BBQ sauce on during the last 2 minutes of cooking so it glazes and sticks rather than dripping through the grates.