Bbq Pineapple Chicken Kabobs Recipe

There's something magical about the combination of smoky grilled chicken and the sweet, caramelized bite of pineapple. These BBQ Pineapple Chicken Kabobs are bursting with tropical flavor, and they’re just as perfect for a quick weeknight meal as they are for a weekend cookout.

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I discovered this recipe during a summer camping trip, armed with little more than a grill, a few ingredients, and a craving for something fun and easy. Since then, it’s been a regular on our family’s warm-weather dinner rotation, loved for its juicy meat, sticky glaze, and minimal prep time.

Get your skewers ready—it’s time to fire up the grill!

Why You'll Love This BBQ Pineapple Chicken Kabobs

Get ready to fall in love with your new favorite summer meal. These BBQ Pineapple Chicken Kabobs are a flavor-packed treat that's simple enough for a weeknight and festive enough for your next backyard bash.

First of all, they’re incredibly easy to prep and cook. All you need is a handful of pantry staples, a few fresh ingredients, and a hot grill. You can even chop everything the night before for even quicker assembly the next day.

They’re also a hit with both kids and adults. The sweet pineapple paired with tangy barbecue sauce has a universal appeal, making these kabobs a go-to for family meals and gatherings with picky eaters.

Budget-friendly? Absolutely. With boneless chicken, canned or fresh pineapple, and a basic sauce, this dish delivers huge flavor without a big grocery bill. You can easily scale it up to feed a crowd without blowing your budget.

And don’t forget versatility. Not a fan of pineapple? Swap it with peaches or mango. Want a spicy kick? Add jalapeños or a drizzle of hot sauce. These kabobs welcome all kinds of delicious experimentation.

Once you try them, you'll see why they’ve earned a permanent spot in our dinner rotation.

Ingredients Notes

The beauty of these BBQ Pineapple Chicken Kabobs lies in their simplicity. Every ingredient plays its part in balancing sweetness, tang, and savory depth.

Chicken is the star here, and I recommend using boneless, skinless chicken breasts or thighs. Breasts are leaner and cook quickly, while thighs offer a richer, juicier bite. Just be sure to cut them into uniform chunks so they grill evenly.

Pineapple brings that signature tropical sweetness and caramelizes beautifully on the grill. Fresh pineapple is ideal for texture and flavor, but canned pineapple chunks in juice (not syrup) work wonderfully in a pinch.

Bell peppers add color, crunch, and a subtle sweetness that pairs perfectly with both the chicken and pineapple. Red and orange peppers work best, but green is fine too if that’s what you have.

Barbecue sauce ties everything together with its smoky, tangy flavor. Use your favorite store-bought brand, or go homemade if you’re feeling fancy. I often mix in a little pineapple juice or honey to amplify the sweetness and help the sauce caramelize on the grill.

You’ll also need wooden or metal skewers. If using wooden ones, don’t forget to soak them in water for at least 30 minutes before grilling to prevent burning.

How To Make This BBQ Pineapple Chicken Kabobs

These kabobs are a breeze to make, and the process is just as fun as the final result. Here’s how it all comes together.

Start by cutting your chicken into 1.5-inch cubes—large enough to stay juicy on the grill, but not so big that they’ll be undercooked in the center. Place the chicken in a bowl with a bit of olive oil, salt, pepper, and a few tablespoons of barbecue sauce. Let it marinate for at least 20 minutes, or up to overnight in the fridge for even more flavor.

While the chicken marinates, prep your pineapple and vegetables. Cut the pineapple into similar-sized chunks as the chicken, and slice your bell peppers into wide strips or square pieces. This ensures they won’t burn before the meat cooks through.

Assemble your skewers by alternating chicken, pineapple, and bell pepper. Don’t overcrowd each skewer—leave a little space between pieces to allow for even cooking and that beautiful grill char.

Heat your grill to medium-high and brush the grates with oil. Once it’s hot, place the skewers down and let them cook undisturbed for 3-4 minutes per side. You’ll know they’re ready to flip when the chicken releases easily and has nice grill marks.

In the final few minutes of cooking, brush the kabobs with additional barbecue sauce. This creates a glossy, sticky glaze that clings to the chicken and adds an irresistible finishing touch.

From start to finish, these kabobs are ready in about 30 minutes. The result? Juicy chicken, sweet caramelized pineapple, and a burst of flavor in every bite.

Storage Options

These kabobs store surprisingly well, making them a great option for meal prep or leftovers. Simply remove the cooked chicken and veggies from the skewers and let them cool completely before transferring to an airtight container.

In the refrigerator, they’ll keep for up to 4 days. Reheat in the microwave or on a skillet over low heat until warmed through. The pineapple stays juicy, and the barbecue glaze holds up beautifully.

For longer storage, you can freeze the cooked chicken and veggies together in a zip-top bag or freezer-safe container. They'll last up to 2 months. Thaw overnight in the fridge and reheat gently before serving.

Avoid freezing raw skewers with fresh pineapple—it tends to break down in texture once thawed.

Variations and Substitutions

The best thing about this recipe is how easy it is to tweak based on your preferences or what you have on hand.

For a spicy-sweet twist, try using a chipotle barbecue sauce or adding a pinch of chili flakes to the marinade. You could even mix a little sriracha into your sauce for an extra kick.

Want to go tropical? Swap the bell peppers for chunks of mango or peach. These fruits caramelize beautifully and give the kabobs a different dimension of sweetness.

If you're looking for a vegetarian option, swap the chicken for firm tofu or halloumi cheese. Both hold their shape well on the grill and soak up the barbecue sauce like a dream.

No grill? No problem. These kabobs can be cooked in a cast iron grill pan or even broiled in the oven. Just keep an eye on them to prevent burning and flip halfway through.

Finally, feel free to play with the sauce. Teriyaki, Korean BBQ, or even a honey mustard glaze all work wonderfully here. The key is to choose something that balances the tangy, smoky, and sweet flavors.

Don’t be afraid to get creative—this recipe is your canvas. Whether you’re cooking for a crowd or just making dinner for two, these kabobs are sure to impress every time.

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