BBQ Pineapple Chicken Kabobs (Printable)

Juicy chicken and fresh pineapple grilled with colorful veggies in a sweet smoky BBQ glaze.

# 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 (use 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 wedges

# How to Prepare:

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, tossing to coat evenly. Cover 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 the marinated chicken, pineapple chunks, bell pepper pieces, and red onion wedges alternately onto the skewers, distributing ingredients evenly.
05 - Place the skewers on the grill and cook for 12 to 15 minutes, turning every 3 to 4 minutes and basting with additional BBQ sauce, until the chicken is cooked through (internal temperature of 165°F) and the vegetables are lightly charred and tender.
06 - Remove the kabobs from the grill and let rest for a few minutes before serving hot.

# Expert Advice:

01 -
  • The pineapple does double duty by tenderizing the chicken and creating an irresistible sticky char on the outside.
  • Everything cooks on one skewer so there are no side dishes to coordinate unless you want them.
  • It works on an outdoor grill, a grill pan, or even a broiler, making it truly year round friendly.
02 -
  • Do not skip the soak time for wooden skewers unless you enjoy the smell of burning wood mixed with dinner.
  • Overcrowding the skewers prevents the chicken from cooking through while the pineapple burns on the outside.
  • Cutting everything to a uniform size is the single biggest factor in even cooking across the whole skewer.
03 -
  • Pat the pineapple cubes dry with a paper towel before threading so they caramelize instead of steaming.
  • Reserve a few tablespoons of plain BBQ sauce for brushing and never dip a used brush back into it to avoid cross contamination.

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