You know those nights? The ones where the clock is ticking, everyone’s already asking “what’s for dinner?” for the tenth time, and you just want something that feels special without spending hours in the kitchen? Yeah, I live for those moments, and this recipe for BBQ Pineapple Chicken Kabobs is my absolute secret weapon. It’s the perfect blend of sweet, savory, and just a hint of char that makes you feel like you’re at a backyard barbecue, even if you’re just whipping it up on a Tuesday. Honestly, the smell alone when these hit the grill or the oven is enough to get everyone to stop what they’re doing and gather around. It’s a crowd-pleaser, for sure. Think of it like a summer party on a stick, but you can totally make it happen year-round.
Thank you for reading this post, don't forget to subscribe!What is a Pineapple
So, what exactly are we talking about here? At its heart, BBQ Pineapple Chicken Kabobs are exactly what they sound like: juicy chunks of chicken and sweet, caramelized pineapple, all threaded onto skewers and coated in a delicious barbecue glaze. The “kabob” part is key because it means everything cooks up quickly and evenly, and let’s be honest, food on a stick just tastes better, right? It’s a simple concept, but the magic happens in the balance of flavors. You’ve got the tender chicken, the burst of tropical sweetness from the pineapple that gets slightly charred and wonderfully sticky from the glaze, and then that smoky barbecue sauce tying it all together. It’s less about fancy techniques and more about bringing together simple, delicious ingredients in a way that just sings.
Why you’ll love this recipe
There are so many reasons why I keep coming back to these BBQ Pineapple Chicken Kabobs, and I have a feeling you’ll love them just as much. First off, the flavor explosion is just unreal. You get that sweet tang from the pineapple, the savory goodness of the chicken, and then the rich, smoky depth of a really good barbecue sauce. It’s a flavor profile that just hits all the right notes. And don’t even get me started on the texture – tender chicken, slightly caramelized pineapple, and that little bit of char from the grilling or oven. It’s pure joy in every bite!
Secondly, the simplicity is a lifesaver. Seriously, once your ingredients are prepped, it’s mostly hands-off. You thread them, you glaze them, and you let the heat do the work. This makes it incredibly weeknight-friendly. My kids ask for these all the time, and I can usually get them on the table in under an hour from start to finish, which is a miracle in my house. It’s also super budget-friendly. Chicken and pineapple are generally quite affordable, and you probably already have most of the marinade and glaze ingredients in your pantry. No need for obscure, expensive items here!
Plus, they are SO versatile! You can grill them for that authentic smoky flavor, bake them in the oven on a chilly day, or even pan-sear them. They’re perfect served over rice, alongside a big salad, tucked into wraps, or just eaten straight off the skewer. I’ve even made mini versions for appetizers, and they always disappear in minutes. Compared to some other elaborate chicken dishes, these kabobs are just so straightforward yet deliver such a satisfying, restaurant-worthy taste. What I love most about this recipe is that it always feels like a treat, but it’s genuinely easy to pull off.
How do I make Pineapple Chicken
Quick Overview
This recipe is all about simple assembly and letting delicious ingredients shine. You’ll cube some chicken and pineapple, marinate it briefly in a smoky BBQ sauce, thread it onto skewers, and then cook it until it’s perfectly tender and slightly caramelized. It’s a process that’s quick, easy, and guarantees a fantastic meal that everyone will devour. Trust me, you’ll be surprised at how quickly this comes together!
Ingredients
For the Chicken and Pineapp
1.5 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch cubes (I usually go with thighs because they stay extra juicy, but breasts are great too if you prefer!): Make sure they’re cut into uniform pieces so they cook evenly. If you’re using breasts, trim off any excess fat. This is the star, so good quality chicken makes a difference.
1 (20 oz) can pineapple chunks in juice, drained (reserve juice for another use or discard): Fresh pineapple is amazing too, but canned is super convenient and works beautifully here. Just make sure to drain it well, or you’ll end up with too much liquid in your marinade.
1 medium red onion, cut into 1-inch pieces: Red onion adds a lovely sweetness and a pop of color. If you’re not a fan, bell peppers (any color!) or even zucchini chunks are fantastic substitutes.
Wooden or metal skewers: If using wooden skewers, don’t forget to soak them in water for at least 30 minutes before threading to prevent them from burning on the grill or in the oven. I learned that the hard way early on!
For the BBQ Marinade/Glaze:
1 cup your favorite BBQ sauce: Use a good quality sauce you already love. If you’re feeling adventurous, you can make your own, but a store-bought one is perfectly fine and keeps things quick.
2 tablespoons soy sauce (or tamari for gluten-free): This adds a fantastic umami depth that balances the sweetness.
1 tablespoon honey or maple syrup (optional, for extra sweetness): If your BBQ sauce isn’t very sweet, or you just like that extra touch, this is great. I sometimes skip this if my sauce is sweet enough.
“Packed with flavor and so simple. Exactly what I wanted from this BBQ Pineapple Chicken Kabobs!”
1 teaspoon smoked paprika: This really amps up that smoky flavor we’re going for. It’s a little pantry magic!
1/2 teaspoon garlic powder: Because garlic makes everything better.
1/4 teaspoon black pepper: Freshly ground is always best if you have it.
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
If you’re grilling, preheat your grill to medium-high heat. If you’re baking, preheat your oven to 400°F (200°C). If you’re baking, line a baking sheet with parchment paper or foil for easy cleanup – this is one of my favorite little tricks for busy nights!
Step 2: Mix Dry Ingredients
In a small bowl, whisk together the smoked paprika, garlic powder, and black pepper. This helps distribute the spices evenly so you don’t get little clumps of them in one bite. It’s a tiny step that makes a difference in the final flavor.
Step 3: Mix Wet Ingredients
In a medium bowl, combine the BBQ sauce, soy sauce, and honey or maple syrup (if using). Add the spice mixture from Step 2 and whisk everything together until it’s smooth and well combined. This is your magical marinade and glaze!
Step 4: Combine
Add the cubed chicken, drained pineapple chunks, and red onion pieces to the bowl with the BBQ sauce mixture. Gently toss everything together with a spoon or your hands until all the chicken, pineapple, and onion are evenly coated. Let this marinate for at least 15-20 minutes at room temperature, or pop it in the fridge for up to an hour if you have more time. The longer it marinates, the more flavor it will absorb.
Step 5: Prepare Filling
While the chicken is marinating, prepare your skewers. If you’re using wooden skewers, make sure they’ve been soaking. This step is where you get to be a little creative with how you arrange your ingredients!
Step 6: Layer & Swirl
Thread the marinated chicken, pineapple chunks, and red onion pieces onto your skewers, alternating them for visual appeal and even cooking. Don’t pack them too tightly; leave a little space between the pieces so the heat can circulate and cook everything through. I usually aim for about 3-4 pieces of chicken per skewer.
Step 7: Bake
Place the assembled skewers on your prepared baking sheet or directly on the grill grates. If baking, cook for 18-25 minutes, flipping them halfway through. If grilling, cook for about 12-18 minutes, flipping every few minutes, until the chicken is cooked through (no pink inside!) and the pineapple is slightly caramelized and golden brown. The exact time will depend on your oven or grill and how thick your chicken pieces are. A good rule of thumb is to check the internal temperature of the chicken – it should be 165°F (74°C).
Step 8: Cool & Glaze
Once cooked, let the kabobs rest for a few minutes. You can brush on an extra layer of BBQ sauce during the last few minutes of cooking or after they come off the heat for an even gooier, saucier finish. This is totally optional but highly recommended for maximum deliciousness!
Step 9: Slice & Serve
Serve the BBQ Pineapple Chicken Kabobs hot, straight off the skewers. They are fantastic on their own, but even better with some sides. I love to serve them with fluffy white rice or quinoa to soak up any extra sauce. A simple green salad or some grilled corn on the cob also make perfect companions.
What to Serve It With
These BBQ Pineapple Chicken Kabobs are so versatile, they can truly be the star of any meal. For a classic backyard barbecue feel, serve them with a big scoop of creamy coleslaw and some baked beans. The coolness of the slaw is a great contrast to the warm, sweet kabobs. If you’re going for a lighter meal, a vibrant quinoa salad or a fresh, crisp garden salad piled high with veggies is perfect. The sweetness of the kabobs pairs beautifully with the earthy grains or the fresh greens.
My family absolutely loves these served over a bed of fluffy white rice. The rice acts like a sponge for all that delicious BBQ sauce, and it makes the meal feel super satisfying. Sometimes, I’ll even shred some of the chicken off the skewer and mix it right into the rice with a bit of extra sauce – it’s like a deconstructed BBQ bowl! For a real treat, especially on a weekend, consider serving them with grilled corn on the cob. The smoky char from the grill on both the chicken and the corn is just divine.
If you’re looking for an appetizer situation, just serve the skewers with small paper plates and plenty of napkins – they’re always a hit at parties! You can also remove the chicken and pineapple from the skewers and toss them with some lettuce for a fantastic BBQ chicken salad. The possibilities are really endless, and that’s what makes this recipe such a staple in my kitchen.
“I don’t know if I’ve ever eaten a better BBQ Pineapple Chicken Kabobs. The rub alone is wonderful, but the sauce??? Over the top!”
Top Tips for Perfecting Your BBQ Pineapple Chicken Kabobs
Over the years, I’ve picked up a few tricks that make these kabobs even better, and I want to share them with you! First off, when it comes to the pineapple, whether you use canned or fresh, make sure it’s well-drained. Excess moisture can lead to soggier kabobs and can dilute that wonderful glaze. If you’re using fresh pineapple, make sure it’s ripe and sweet for the best flavor. I’ve also learned that using a mix of chicken thighs and breasts can give you the best of both worlds – thighs for juiciness, breasts for leaner meat. Just be mindful of cooking times if you mix them.
When you’re tossing everything in the marinade, be gentle. You don’t want to mash up the pineapple or chicken. Just coat everything evenly. As for threading the skewers, don’t overthink it! Alternating the colors and textures makes them look more appealing, but the most important thing is to leave a little wiggle room between the pieces so the heat can get to all sides. This ensures everything cooks evenly and gets those nice caramelized edges. If you find your chicken cooking much faster than your pineapple (or vice versa), you can always adjust by removing pieces as they’re done and keeping them warm.
For the BBQ sauce, don’t be afraid to experiment! If you like a spicier kick, add a pinch of cayenne pepper or a dash of hot sauce to the marinade. If you prefer it sweeter, a little extra honey or brown sugar can do the trick. I’ve also found that using a good quality smoked paprika really elevates the smoky flavor, even if you’re baking them indoors. And speaking of baking, placing the skewers on a wire rack set inside your baking sheet allows for better air circulation, mimicking grilling and giving you a more even cook. It’s a small detail, but it really helps achieve that slight char.
If you’re making these for a crowd, you can prep the chicken, pineapple, and onion ahead of time, marinate them, and even thread the skewers. Just keep them covered in the fridge. Then, when it’s time to cook, all you have to do is pull them out and get them on the grill or in the oven. This is a lifesaver on busy entertaining days! Lastly, don’t skip that extra brush of BBQ sauce at the end – it adds a beautiful glossy finish and an extra punch of flavor that really seals the deal. Trust me on this one!
Storing and Reheating Tips
These BBQ Pineapple Chicken Kabobs are so good, you might actually have leftovers – a rare but happy occasion in my house! If you do, storing them properly is key to keeping them delicious. Once they’ve cooled down a bit, you can store them in an airtight container in the refrigerator for up to 3 days. I usually just pop the whole skewers in, but you can also remove the meat and fruit from the skewers and store them that way; it just makes them a bit more compact. Make sure they are completely cool before sealing them up to prevent condensation.
When it comes to reheating, there are a few ways to go. My favorite is to pop them back under the broiler for a few minutes per side. This helps to crisp them up a bit and get that lovely caramelized glaze going again. Keep a close eye on them, though, as they can burn quickly! Alternatively, you can reheat them gently in a skillet over medium-low heat, turning occasionally, until heated through. If you’re really in a rush, the microwave works, but they might lose some of their texture. For the best results, aim for methods that can reintroduce some heat and caramelization.
If you plan to freeze them, it’s best to remove the chicken and pineapple from the skewers before freezing. This makes for easier thawing and reheating. Place them in a freezer-safe bag or container, removing as much air as possible. They’ll stay good in the freezer for about 2-3 months. To thaw, transfer them to the refrigerator overnight. Reheat them using one of the methods mentioned above. For glaze timing, I usually reserve some extra BBQ sauce to brush on after reheating if they seem a bit dry. This brings back that sticky, sweet finish!
Frequently Asked Questions
Final Thoughts
I really hope you give these BBQ Pineapple Chicken Kabobs a try! They are such a consistently fantastic meal, perfect for those busy weeknights when you want something delicious without a fuss, or for weekend gatherings when you want to impress without stressing. The combination of sweet pineapple, savory chicken, and smoky BBQ sauce is just irresistible, and the fact that they’re on a stick makes them extra fun for everyone. They remind me of summer days and backyard parties, and bringing that feeling into my kitchen any time of year just makes me happy.
If you love this flavor profile, you might also enjoy my recipe for Teriyaki Salmon Skewers or my Honey Garlic Chicken Wings. They hit some similar sweet and savory notes. Don’t be afraid to experiment with your favorite veggies on the skewers too – bell peppers, zucchini, or even cherry tomatoes can be a great addition. I’d absolutely love to hear how your BBQ Pineapple Chicken Kabobs turn out! If you make them, please leave a comment below and let me know what you think, or share your favorite serving suggestions. Happy cooking!
BBQ Pineapple Chicken Kabobs
Ingredients
Main Ingredients
- 1.5 pounds chicken breast cut into 1-inch cubes
- 2 cups fresh pineapple cut into 1-inch chunks
- 1 medium red onion cut into 1-inch chunks
- 1 medium bell pepper any color, cut into 1-inch chunks
BBQ Marinade
- 1 cup BBQ sauce your favorite kind
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 1 teaspoon garlic powder
- 0.5 teaspoon onion powder
- 0.25 teaspoon black pepper
Instructions
Preparation Steps
- In a medium bowl, whisk together all the BBQ marinade ingredients until well combined.
- Add the cubed chicken to the marinade, ensuring all pieces are coated. Cover and refrigerate for at least 30 minutes, or up to 2 hours.
- While the chicken is marinating, soak wooden skewers in water for at least 30 minutes to prevent burning.
- Preheat your grill to medium-high heat.
- Thread the marinated chicken, pineapple chunks, red onion, and bell pepper onto the soaked skewers, alternating the ingredients.
- Grill the kabobs for about 12-15 minutes, turning occasionally, until the chicken is cooked through and has a slight char.
- Brush with extra BBQ sauce during the last few minutes of grilling, if desired.
- Serve hot and enjoy!
