Bbq Pineapple Chicken Kabobs Recipe

There's something magical about the way sweet, caramelized pineapple plays off smoky grilled chicken. These BBQ Pineapple Chicken Kabobs are a summer cookout dream—juicy, flavorful, and bursting with color and texture in every bite.

I first whipped these up during a spontaneous backyard barbecue, and they disappeared faster than I could get the second batch on the grill. They're simple enough for a weeknight dinner but special enough to serve at your next gathering.

All you need are a few basic ingredients, a hot grill, and some skewers to make this crowd-pleasing recipe come to life.

Why You'll Love This BBQ Pineapple Chicken Kabobs Recipe

Say hello to your new summer staple. These kabobs are everything you want in a grilled dish: fast, flavorful, and fuss-free.

First off, these kabobs come together quickly. From chopping to grilling, you can have dinner on the table in under 40 minutes, making them perfect for busy weeknights or impromptu get-togethers.

They're also incredibly budget-friendly. Using chicken thighs, fresh pineapple, and bell peppers means you're not splurging on fancy ingredients—but the results taste gourmet.

Versatility is another huge perk. You can swap the veggies, use store-bought or homemade BBQ sauce, and even switch up the protein based on what you have.

Finally, they're a hit with everyone. Kids love the sweetness, adults love the smoky char, and leftovers make a killer lunch the next day.

Once you've tried them, you'll understand why this is one recipe that stays on repeat all summer long.

Ingredients Notes

The beauty of these BBQ Pineapple Chicken Kabobs lies in their simplicity. With just a handful of key ingredients, each one plays an important role in building flavor and texture.

Chicken thighs are ideal for kabobs because they stay juicy and tender even when grilled over high heat. If you prefer white meat, chicken breast works too—just be careful not to overcook it.

Fresh pineapple is the star of the show. Its natural sugars caramelize beautifully on the grill, giving each bite a sweet, smoky pop. Canned pineapple doesn't quite cut it here, so reach for the fresh stuff if you can.

Bell peppers add crunch and color. I like to use a mix of red, yellow, and green for visual appeal, but any variety will do. They hold up well on the grill and soak up that delicious BBQ flavor.

Red onion gives the kabobs a touch of sharpness and savory depth. When grilled, it becomes tender and slightly sweet, adding complexity to each skewer.

You'll also need your favorite BBQ sauce, plus a bit of oil, salt, and pepper. If you have metal skewers, great! Otherwise, soak wooden ones 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 as easy as chop, skewer, and grill. Here's how to bring them together step by step.

Start by prepping your ingredients. Cut the chicken thighs into bite-sized chunks, aiming for uniformity so they cook evenly. Next, core and cube your pineapple, and chop the bell peppers and red onion into similar-sized pieces.

In a large bowl, toss the chicken with a bit of oil, salt, and pepper, then add a few spoonfuls of BBQ sauce to marinate. Let it sit for at least 15 minutes while you preheat the grill—or up to 2 hours if you have the time.

Thread the chicken, pineapple, peppers, and onions onto your skewers, alternating for a colorful presentation. Don’t pack them too tightly; leaving a little space helps everything cook more evenly.

Heat your grill to medium-high and lightly oil the grates. Place the kabobs on the grill and cook for 10-15 minutes, turning every few minutes and basting with extra BBQ sauce as you go. You'll know they're done when the chicken reaches 165°F and has a nice char.

Remove the kabobs from the grill and let them rest for a few minutes before serving. This helps the juices redistribute and keeps everything nice and moist.

From start to finish, you’re looking at around 35-40 minutes total—and most of that is hands-off time.

Storage Options

If you find yourself with leftovers (though it rarely happens!), you can store these BBQ Pineapple Chicken Kabobs easily.

Let the kabobs cool completely, then slide the ingredients off the skewers and store them in an airtight container. They’ll keep in the fridge for up to 4 days.

For longer storage, you can freeze the cooked chicken and veggies separately. Place them in freezer-safe bags or containers and freeze for up to 2 months. Just know that the texture of the pineapple and peppers may change slightly after thawing.

To reheat, pop them in the microwave for a quick fix or warm them in a skillet over medium heat for better texture. Add a splash of BBQ sauce to refresh the flavors.

Variations and Substitutions

These kabobs are super flexible, so don’t be afraid to get creative or use what you have on hand.

Try using chicken breast if you prefer leaner meat, or go bold with shrimp or pork tenderloin for a different twist. Just adjust the grilling time accordingly.

Not a fan of pineapple? Swap it out for mango or peach chunks. Both fruit options hold up well on the grill and offer that same sweet-savory contrast.

You can also switch up the veggies. Zucchini, mushrooms, or cherry tomatoes all make excellent additions or substitutions.

For a spicy kick, mix a little hot sauce or chipotle powder into the BBQ sauce before brushing it on. Or use a spicy BBQ sauce for some heat.

The best part is, you can experiment freely with flavors and combinations. Once you get the method down, the sky's the limit for your kabob creativity.

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