Name: Bbq Pineapple Chicken Kabobs Recipe
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: American
Ingredients: 1 ½ lbs boneless, skinless chicken breasts (cut into 1-inch cubes); 2 cups fresh pineapple chunks; 1 red bell pepper (cut into 1-inch pieces); 1 green bell pepper (cut into 1-inch pieces); ½ red onion (cut into chunks); 1 cup BBQ sauce (your favorite brand); 1 tbsp olive oil; Salt and pepper to taste; Skewers (wooden or metal)

There's something truly magical about the smell of barbecue filling the summer air, especially when it comes from a grill loaded with sizzling BBQ Pineapple Chicken Kabobs. These kabobs are a tropical twist on a backyard classic, with juicy chicken, sweet pineapple, and colorful peppers kissed by flame and brushed with smoky-sweet BBQ sauce.

The first time I made these, it was for a neighborhood cookout on one of those golden July evenings. I wanted something fun, flavorful, and kid-approved. Since then, they’ve become my go-to for outdoor dinners, whether we’re feeding a crowd or just enjoying a quiet family night on the patio.

Let’s dive into what makes these kabobs so crave-worthy.

Why You'll Love This BBQ Pineapple Chicken Kabobs Recipe

Get ready to fall in love with your new favorite grill recipe. These BBQ Pineapple Chicken Kabobs are as delicious as they are eye-catching, with juicy layers of chicken and fruit that scream summer fun.

One of the biggest perks? They’re incredibly easy to prepare. The marinade comes together in minutes, and most of the work involves threading skewers—a perfect task for little kitchen helpers or something to prep ahead.

They’re also incredibly budget-friendly. With just a few simple ingredients—chicken breasts, a can of pineapple, and some bell peppers—you can feed a whole family without breaking the bank. Plus, grilling means fewer dishes to clean afterward.

Another reason to love these kabobs? They’re endlessly customizable. You can switch up the vegetables, use fresh or canned pineapple, or try different BBQ sauces depending on your taste or what’s already in your fridge.

Finally, they make a fantastic presentation. Serve them straight from the grill, and watch as everyone reaches for seconds. They’re vibrant, flavorful, and feel just a little more special than your average weeknight meal.

Ready to make them? Here’s everything you’ll need.

Ingredients Notes

The beauty of these BBQ Pineapple Chicken Kabobs is how simple, fresh ingredients come together to create something truly special. Let’s break down a few of the key players.

Chicken breasts are my protein of choice here. They’re lean, easy to cube, and cook up beautifully on the grill. If you prefer a more tender option, boneless chicken thighs work just as well and bring a bit more richness to the party.

Pineapple brings that iconic sweet-and-smoky contrast. I often use canned pineapple chunks packed in juice because they’re super convenient and always ripe. But when fresh pineapple is in season, I go for the real deal—the caramelization from the grill makes it irresistible.

Bell peppers add a colorful crunch and help round out the kabobs with a bit of natural sweetness. I like to use a mix of red, yellow, and green for a rainbow effect, but any variety will work. Just make sure to cut them into similar-sized pieces so everything cooks evenly.

Red onion is optional but highly recommended. When grilled, it turns tender and slightly sweet, adding depth to each bite. It also holds its shape nicely, which makes the skewers look even more appealing.

As for the BBQ sauce, choose your favorite! I lean toward smoky-sweet varieties, but spicy or tangy versions are just as delicious. If you have time, you can even make your own for a more customized flavor.

All you’ll need for tools are metal or wooden skewers (if using wooden, soak them for at least 30 minutes before grilling), a grill or grill pan, and a mixing bowl for the marinade.

How To Make This BBQ Pineapple Chicken Kabobs Recipe

Making these kabobs is a breeze, and once you’ve tried them, you’ll want to make them every weekend. Here’s how to bring them to life.

Start by cubing your chicken into evenly sized chunks—about 1½ inches works best. This helps everything cook at the same rate and keeps your chicken juicy on the inside while getting those golden grill marks on the outside.

In a bowl, combine your BBQ sauce with a splash of pineapple juice (if using canned), garlic powder, and a bit of soy sauce for extra umami depth. Toss the chicken pieces in the sauce and let them marinate for at least 30 minutes, or up to overnight if you have the time. The longer they soak, the more flavor they’ll absorb.

While the chicken is marinating, prep your veggies and pineapple. Cut the bell peppers and onions into chunks roughly the same size as the chicken. If using fresh pineapple, core and cube it now. Try to keep everything uniform so the kabobs cook evenly.

Thread the chicken, pineapple, peppers, and onions onto your skewers, alternating for a pretty presentation. Don’t pack them too tightly—you want the heat to circulate around each piece for even cooking.

Preheat your grill to medium-high and lightly oil the grates. Place the kabobs on the grill and cook for 10-12 minutes, turning every few minutes to ensure even browning. Brush with more BBQ sauce during the last few minutes of cooking for that gorgeous, sticky glaze.

In total, these take just about 30-35 minutes from start to finish. Once off the grill, let them rest for a few minutes before serving—they’ll be juicy, tender, and absolutely bursting with flavor.

Storage Options

If you’re lucky enough to have leftovers, these kabobs store surprisingly well. Remove the chicken and vegetables from the skewers and place them in an airtight container. They’ll keep in the fridge for up to 4 days.

For longer storage, you can freeze the cooked components. Spread them out on a baking sheet to freeze individually before transferring to a freezer-safe bag. They’ll keep for about 2 months this way. Just thaw overnight in the fridge before reheating.

To reheat, simply warm them in a skillet over medium heat, or wrap them in foil and pop them in a 350°F oven until heated through. You can also microwave them in a pinch, though the texture is best preserved with gentle reheating.

Variations and Substitutions

One of the best things about this recipe is how adaptable it is to your preferences and pantry staples. Here are a few ideas to make it your own.

If you want to skip the chicken, this recipe works beautifully with shrimp or even tofu. Shrimp cooks faster, so adjust your grill time accordingly—about 5-7 minutes should do the trick.

Not a fan of pineapple? Try mango or peach chunks instead. Both offer that same sweet balance and caramelize beautifully on the grill.

You can also swap out the BBQ sauce depending on your mood. A honey chipotle sauce brings heat, while a mustard-based Carolina-style sauce adds tang. Mixing a bit of sriracha into your sauce is another great way to spice things up.

Add mushrooms, zucchini, or cherry tomatoes to the skewers for even more veggie goodness. Just be mindful of moisture content and cooking time—zucchini cooks quickly, while mushrooms might need a bit more time.

Feel free to play around with herbs and spices in the marinade, too. A touch of smoked paprika, a sprinkle of cumin, or a bit of lime zest can transform the flavor profile while still keeping things easy and crowd-pleasing.

No matter how you customize them, these BBQ Pineapple Chicken Kabobs are sure to bring bold flavor and serious fun to your summer table. So grab your skewers and fire up the grill—dinner just got a whole lot tastier.