Bbq Pineapple Chicken Kabobs Recipe

There's something irresistible about the sizzle of grilled kabobs on a warm summer evening. The sweet scent of caramelized pineapple mingling with smoky barbecue sauce is enough to make your mouth water before the first bite.

This BBQ Pineapple Chicken Kabobs recipe became a staple in our household after one too many flavorless grilled meals. It's juicy, colorful, and packed with bold tropical flavor – the kind of recipe that has people hovering near the grill, plate in hand. Perfect for cookouts, weeknight dinners, or meal prepping for the week, this dish never disappoints.

Let’s dive into why this will be your new favorite grilling go-to.

Why You'll Love This BBQ Pineapple Chicken Kabobs Recipe

Get ready to fall in love with your grill all over again. These BBQ Pineapple Chicken Kabobs are the ultimate combination of sweet, smoky, and savory – and they’re incredibly easy to pull off.

First, let’s talk speed. These kabobs come together in under 30 minutes (not including marinating time), which makes them ideal for those hectic nights when you still want something fresh and homemade. Prep the ingredients ahead of time, and you’re minutes away from dinner once the grill heats up.

They’re also a wallet-friendly way to feed a crowd. Chicken thighs, bell peppers, and pineapple are all budget-conscious ingredients that go a long way when skewered and grilled. Plus, no fancy equipment or specialty groceries required.

Flavor is where this recipe truly shines. The combination of juicy grilled chicken, smoky BBQ sauce, and caramelized pineapple hits every note. It’s got the sweetness kids love and the smoky complexity that adults crave.

Even better, this recipe is highly customizable. Use whatever veggies you have on hand, or switch out the protein to suit your taste. Whether you go classic or get creative, these kabobs are almost impossible to mess up.

Ready to fire up the grill? Here’s everything you’ll need.

Ingredients Notes

The beauty of these BBQ Pineapple Chicken Kabobs is in the simplicity of the ingredients. Each element is chosen to bring balance, color, and bold flavor to every bite.

Chicken thighs are the star protein here, and for good reason. They stay tender and juicy on the grill, even after marinating and high-heat cooking. Chicken breast can be used in a pinch, but it won’t have the same moisture and richness.

Fresh pineapple adds that irresistible sweetness and tropical flair. When grilled, the sugars caramelize beautifully, creating a sticky-sweet crust that plays perfectly against the smoky BBQ sauce. Canned pineapple can work in off-seasons, but fresh gives the best texture and flavor.

Bell peppers bring a pop of color and a hint of crunch. I like to use a mix of red, yellow, and green for visual appeal and a touch of sweetness. They grill quickly and pair well with both the pineapple and chicken.

Red onion adds a sharp, slightly sweet bite once grilled. It softens and mellows on the skewer, rounding out the flavor profile and adding even more color to your presentation.

You’ll also need your favorite BBQ sauce – something smoky and tangy works best to contrast the sweetness of the pineapple. Whether it’s homemade or store-bought, choose a sauce you truly love. And of course, don’t forget skewers! If you’re using wooden ones, be sure to soak them in water for at least 30 minutes before grilling to prevent burning.

How To Make This BBQ Pineapple Chicken Kabobs Recipe

Making these kabobs is a straightforward process with just a few key steps. The results are more than worth the little bit of chopping and marinating time.

Start by preparing your marinade. In a large bowl, combine BBQ sauce with a splash of olive oil, a dash of garlic powder, and a squeeze of lime juice for brightness. Cut your chicken thighs into bite-sized chunks and toss them in the marinade. Cover and refrigerate for at least 30 minutes, or up to 8 hours if you’re prepping ahead.

While the chicken marinates, chop your pineapple, bell peppers, and red onion into uniform pieces – about 1 to 1.5 inches in size. This ensures even cooking and helps everything slide nicely onto the skewers. If using wooden skewers, don’t forget to soak them now.

Once everything’s prepped, thread the ingredients onto skewers in an alternating pattern: chicken, pineapple, pepper, onion, and repeat. Don’t pack them too tightly; leave a little space between each piece to allow the heat to circulate and caramelize the edges.

Preheat your grill to medium-high heat and brush the grates lightly with oil to prevent sticking. Place the kabobs on the grill and cook for about 10-12 minutes, turning every few minutes to get even charring on all sides. During the final few minutes, brush on extra BBQ sauce for a glossy, flavor-packed finish.

The chicken should be fully cooked through (165°F internal temperature) and slightly charred, with the pineapple golden and caramelized. The colors should be vibrant and the aroma absolutely mouthwatering.

Plan on about 30-35 minutes total from start to finish, not counting marinade time. Serve hot off the grill with rice, salad, or even tucked into warm tortillas for a tropical BBQ twist.

Storage Options

If you have leftovers – and that’s a big if – these kabobs store beautifully for future meals. Let them cool completely before storing.

For short-term storage, place the kabobs in an airtight container and refrigerate for up to 3 days. You can leave them on the skewers or slide everything off for easier packing.

For freezing, remove the cooked ingredients from the skewers and transfer to a freezer-safe container or bag. Freeze for up to 2 months. Thaw overnight in the fridge before reheating.

To reheat, simply warm the kabobs in a 350°F oven for 10-15 minutes or until heated through. You can also reheat in a skillet over medium heat with a splash of BBQ sauce, or microwave in short bursts if you’re in a hurry (though the grill texture will soften).

Variations and Substitutions

One of the best things about BBQ Pineapple Chicken Kabobs is how easy they are to tweak based on your mood or what’s in your fridge.

If you're not a fan of pineapple, swap it out for mango chunks or peaches. These fruits also caramelize beautifully on the grill and offer a similarly sweet contrast to the BBQ sauce.

For a vegetarian version, skip the chicken entirely and use extra-firm tofu or portobello mushrooms. Tofu absorbs the marinade wonderfully, and mushrooms give a rich, meaty bite that grills up beautifully.

Want a spicier twist? Add a touch of chipotle chili powder or sriracha to the BBQ marinade. You could also include spicy sausage or jalapeño slices for extra heat.

Swap in different veggies like zucchini, cherry tomatoes, or mushrooms if you’re out of bell peppers. Just make sure everything is chopped to similar sizes for even cooking.

And finally, don’t be afraid to mix up the sauce. Teriyaki, honey mustard, or even a spicy Korean BBQ glaze can offer a completely new flavor profile while keeping the base recipe intact. Once you master the method, the sky’s the limit.

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