BBQ Pineapple Chicken Kabobs

You know, there are some recipes that just scream summer to me. They’re bright, they’re fun, and they always bring a smile to everyone’s face, especially after a long day. For me, that’s definitely BBQ Pineapple Chicken Kabobs. I remember the first time I made these; it was for a backyard barbecue and the smell of the chicken marinating with that sweet pineapple and smoky BBQ sauce filled the air. My little nephew, Leo, who is the pickiest eater on the planet, actually came running out of the house asking, “What smells SO good?!” and then proceeded to devour two whole kabobs. That’s when I knew I had a winner. They’re so much more than just grilled chicken and pineapple, though; they’re a little taste of sunshine on a stick, and honestly, they’ve become my absolute lifesaver on busy weeknights when I want something delicious without all the fuss. They’re kind of like a vacation for your taste buds, and who doesn’t need that?

What are some good Pineapple Chicken Kabobs?

So, what exactly are BBQ Pineapple Chicken Kabobs? Well, at its heart, it’s a really straightforward dish: chunks of juicy chicken and sweet, slightly caramelized pineapple threaded onto skewers and then grilled to perfection with a generous brush of your favorite barbecue sauce. Think of it as a flavor party where tender chicken meets the tropical sweetness of pineapple, all kissed by that irresistible smoky BBQ goodness. It’s that magical combination of savory and sweet that just works so, so well. The name itself tells you everything you need to know – it’s all about the BBQ flavor and the star power of the pineapple. It’s not complicated, and that’s part of its charm. It’s the kind of meal that makes you want to put on some music, maybe pour yourself a cold drink, and just enjoy the simple pleasure of good food.

Why you’ll love this recipe?

What is your favorite recipe for a burger?flavor is absolutely out of this world. That sweet and tangy BBQ sauce mingling with the juicy chicken and the burst of caramelized pineapple is just pure magic. It’s got that perfect balance of savory, sweet, and a little bit smoky that makes your taste buds sing. Then there’s the simplicity. Seriously, once you’ve got everything prepped, the actual grilling part is a breeze. It’s the kind of meal that looks and tastes like you spent hours on it, but in reality, it’s surprisingly quick and easy. This is a lifesaver on those evenings when you’re rushing from work to kids’ activities and just need dinner on the table without a meltdown – yours or theirs! Plus, it’s incredibly cost-efficient. Chicken thighs are usually a budget-friendly cut, and pineapple is readily available. You don’t need fancy or expensive ingredients to makeversatility! Oh my goodness, the ways you can enjoy these kabobs are endless. Serve them over rice, in a wrap, alongside a fresh salad, or just on their own. What I love most about these BBQ Pineapple Chicken Kabobs is how they transport you. One bite and you’re practically on a beach somewhere, even if you’re just in your backyard. They’re so much more exciting than a plain old Grilled Chicken breast, and way more satisfying than a frozen meal. They’re perfect for a casual weeknight dinner, a fun weekend cookout, or even for packing into lunches. They’re the kind of food that brings people together and makes any meal feel a little more special.

How to Make BBQ Pineapple Chicken Kabobs

Quick Overview

This recipe is all about layering simple flavors for a big impact. We’ll marinate the chicken and pineapple briefly in a zesty BBQ base, thread them onto skewers, and grill them until they’re perfectly tender and slightly charred. The key is the balance of sweet pineapple and savory chicken, elevated by a good quality BBQ sauce that caramelizes beautifully on the grill. It’s genuinely one of the easiest ways to get a fantastic meal on the table, proving that delicious doesn’t have to be complicated.

Ingredients

For the Main Kabobs:
You’ll need about 1.5 pounds of boneless, skinless Chicken Thighs. I always go for thighs because they stay incredibly moist and tender on the grill, which is crucial for kabobs. Chicken breast works too, but you have to be extra careful not to overcook it. Cut them into nice, bite-sized cubes, about 1 to 1.5 inches. This ensures they cook evenly. For the pineapple, grab one fresh pineapple. You’ll want about 2 cups of chunks, again, roughly the same size as your chicken pieces. Using fresh pineapple is key here; the canned stuff can be a bit too soft and doesn’t caramelize quite the same way. You can also use pre-cut pineapple if you’re really pressed for time, but be sure to drain it really well.

For the Marinade/Glaze:
This is where the magic happens! You’ll need about 1 cup of your favorite BBQ sauce. Seriously, use one you already love; it makes a huge difference. If you like a little kick, go for a spicy one! Then, we’ll add 2 tablespoons of soy sauce for a salty umami depth, 1 tablespoon of honey for extra sweetness and shine, 1 tablespoon of apple cider vinegar for a bit of tang to cut through the richness, 2 cloves of minced garlic (fresh is best!), and about 1 teaspoon of smoked paprika for that extra smoky layer. Oh, and a pinch of Black Pepper, of course.

For Skewering:
You’ll need about 8-10 skewers. If you’re using wooden skewers, and I often do because they’re so easy to find, make sure you soak them in water for at least 30 minutes before you start. This prevents them from burning up on the grill. Metal skewers are great too, and you don’t need to soak those!

Step-by-Step Instructions

Step 1: Preheat & Prep

First things first, get your grill heated up to medium-high heat, around 400-425°F (200-220°C). While that’s preheating, if you’re using wooden skewers, make sure they’re soaking in water. This is a step I used to skip when I was younger and in a rush, and let me tell you, burnt skewers are no fun. Also, make sure your chicken is cut into uniform pieces. It might seem like a small thing, but it really helps them cook evenly.

Step 2: Mix Marinade Ingredients

In a medium bowl, whisk together the BBQ sauce, soy sauce, honey, apple cider vinegar, minced garlic, smoked paprika, and black pepper. Give it a good stir until everything is nicely combined. This is your flavor base, so make sure it’s well-mixed!

Step 3: Marinate Chicken and Pineapple

Add your cubed chicken and pineapple chunks to the bowl with the marinade. Gently toss everything together until each piece is nicely coated. Let this marinate for at least 15-20 minutes at room temperature. If you have more time, you can cover it and pop it in the fridge for up to an hour, but honestly, 15-20 minutes is enough to get that delicious flavor infused.

Step 4: Assemble the Kabobs

Now for the fun part! Take your pre-soaked wooden skewers or your metal skewers and start threading the marinated chicken and pineapple onto them, alternating pieces. Try to get a good mix on each skewer – maybe a piece of chicken, then pineapple, then chicken, and so on. Don’t pack them too tightly, as you want the heat to circulate around everything. Leave a little space between the pieces.

Step 5: Grill the Kabobs

Once your grill is hot and ready, carefully place the kabobs onto the grill grates. Grill for about 8-12 minutes, flipping them every couple of minutes. During the last few minutes of cooking, brush any leftover marinade (make sure it’s been heated through if it touched raw chicken, or better yet, reserve a separate portion for glazing) or extra BBQ sauce over the kabobs. You want them to get nicely caramelized and slightly charred. The chicken should be cooked through, no longer pink inside, and the pineapple should be tender and slightly browned.

Step 6: Rest and Serve

Once they’re done, carefully remove the kabobs from the grill and let them rest for about 5 minutes. This allows the juices in the chicken to redistribute, making them extra moist. Then, serve them up! They’re fantastic on their own, or you can serve them over fluffy rice or with a big, fresh salad.

Ingredients

For the Chicken & Pineapple:
1.5 lbs boneless, skinless chicken thighs, cut into 1-1.5 inch cubes
1 fresh pineapple, peeled, cored, and cut into 1-1.5 inch chunks (about 2 cups)
8-10 wooden or metal skewers (soak wooden ones in water for 30 mins)

For the BBQ Marinade/Glaze:
1 cup your favorite BBQ sauce
2 tablespoons soy sauce
1 tablespoon honey
1 tablespoon apple cider vinegar
2 cloves garlic, minced
1 teaspoon smoked paprika
1/4 teaspoon black pepper

Step-by-Step Instructions

Step 1: Preheat Grill & Prepare Skewers

Preheat your grill to medium-high heat (about 400-425°F or 200-220°C). If using wooden skewers, submerge them in water for at least 30 minutes to prevent burning. Ensure chicken is cut into uniform, bite-sized pieces.

Step 2: Make the BBQ Marinade

In a medium bowl, whisk together the BBQ sauce, soy sauce, honey, apple cider vinegar, minced garlic, smoked paprika, and black pepper until well combined.

Step 3: Marinate Chicken and Pineapple

Add the cubed chicken and pineapple chunks to the bowl with the marinade. Toss gently to coat everything evenly. Let it marinate for at least 15-20 minutes at room temperature. For deeper flavor, you can refrigerate for up to an hour.

Step 4: Assemble the Kabobs

Thread the marinated chicken and pineapple onto the skewers, alternating the pieces. Leave a small gap between each piece to ensure even cooking. Aim for 4-5 pieces of chicken and 3-4 pieces of pineapple per skewer.

Step 5: Grill the Kabobs

Place the assembled kabobs on the preheated grill. Grill for 8-12 minutes, turning every 2-3 minutes. During the last 2-3 minutes of cooking, brush the kabobs with any reserved marinade (or a little extra BBQ sauce). The chicken should be cooked through (internal temperature of 165°F/74°C), and the pineapple should be tender and slightly caramelized.

Step 6: Rest and Serve

Remove the kabobs from the grill and let them rest for about 5 minutes before serving. This allows the juices to settle, ensuring tender chicken. Serve hot.

What to Serve It With

These BBQ Pineapple Chicken Kabobs are so versatile, they really can be the star of any meal. For a classic breakfast, which might sound unusual but trust me, it’s amazing with some scrambled eggs and maybe a side of crispy potatoes. The sweet and savory notes just work! For a proper brunch, I love serving them alongside a big, vibrant quinoa salad or a creamy coleslaw. They look so impressive on a platter and make brunch feel extra special. As a dessert, well, not literally dessert, but after dinner? They’re perfect for a light, satisfying bite after a heavier meal, or as part of a tapas-style spread. Think small plates, a nice cheese board, and these little flavor bombs. And for those wonderfully cozy snacks, whether it’s a movie night or just an afternoon craving, these are fantastic. Serve them on their own, perhaps with a dollop of extra BBQ sauce for dipping, or with some baked sweet potato fries. My family often requests these on movie nights – they’re so much more fun to eat than popcorn!

Top Tips for Perfecting Your BBQ Pineapple Chicken Kabobs

Over the years, I’ve picked up a few tricks that I think make these kabobs truly shine. For the chicken, I’m a big believer in using thighs. They have more fat, which means more flavor and more moisture, making them way more forgiving on the grill than breast meat. If you do use chicken breast, just be extra vigilant about not overcooking – maybe aim for a shorter grilling time and check the internal temperature carefully. When it comes to the pineapple, fresh is definitely best. It has a firmer texture and that natural sweetness that caramelizes beautifully. If you’re using canned, make sure it’s packed in juice and drain it very, very well. For the marinade, don’t skip the apple cider vinegar; it adds a necessary tang that balances the sweetness and richness of the BBQ sauce. It really makes a difference! And speaking of the BBQ sauce, use a good quality one you love. It’s a main flavor component, so pick one with depth. I also like to reserve a little bit of the marinade to brush on in the last few minutes of grilling, creating a lovely, sticky glaze. When it comes to grilling, remember to flip them frequently. This ensures even cooking and prevents one side from burning while the other is still pale. A good thermometer is your best friend here; you’re looking for an internal temperature of 165°F (74°C) in the chicken. Don’t be afraid of a little char! Those caramelized bits are packed with flavor. Lastly, and this is a big one for me, let them rest for at least 5 minutes after they come off the grill. It truly makes the chicken so much juicier. If you’re feeling adventurous, try adding some chunks of bell pepper or red onion to the skewers too! They grill up beautifully and add a lovely freshness and color.

Storing and Reheating Tips

These kabobs are absolutely divine when they’re fresh off the grill, but they’re also surprisingly good for leftovers, which is always a win in my book! If you happen to have any (which is rare in my house!), store them in an airtight container in the refrigerator. They’ll keep well for about 3-4 days. For the best quality, try to remove the chicken and pineapple from the skewers before storing them, as this helps prevent them from drying out too much. When you’re ready to reheat, there are a few ways to go. My preferred method is to gently warm them up in a skillet over medium-low heat, maybe with a tiny splash of water or a little extra BBQ sauce, just to keep them moist. You can also reheat them in the oven at around 300°F (150°C) for about 10-15 minutes, again, covered, to retain moisture. Microwaving works too, but sometimes the texture can be a bit softer. If you’re planning on storing them for longer, you can absolutely freeze them. Wrap the cooked kabobs tightly in plastic wrap, then in aluminum foil, and store them in a freezer-safe bag or container for up to 2-3 months. When you’re ready to eat them after freezing, thaw them overnight in the refrigerator and then reheat using one of the methods above. The glaze is best applied fresh off the grill, so if you’re planning on freezing, you might want to hold off on the final glazing step until after reheating. Just brush with a little extra sauce once they’re warm.

Frequently Asked Questions

Final Thoughts

Honestly, these BBQ Pineapple Chicken Kabobs are more than just a recipe to me; they’re a happy memory waiting to happen. They embody everything I love about summer cooking: simple, delicious, and sure to bring a smile to everyone’s face. The incredible combination of smoky, sweet, and savory flavors makes them stand out, and the fact that they’re so easy to prepare is just the icing on the cake. They’re perfect for those warm evenings when you want to be outside enjoying yourself rather than stuck in the kitchen. If you love this recipe, you might also enjoy my Spicy Mango Salsa Chicken Skewers or my Grilled Teriyaki Salmon with Pineapple for more tropical-inspired grilled goodness. Give these BBQ Pineapple Chicken Kabobs a try; I promise they won’t disappoint! I can’t wait to hear how yours turn out, so please leave a comment below and share your thoughts, or even your own twist on the recipe. Happy grilling!