These juicy BBQ Pineapple Chicken Kabobs deliver the perfect blend of sweet, tangy, and smoky flavors in every bite. Marinated chicken pieces alternating with caramelized pineapple chunks and colorful vegetables create an irresistible summer meal that’s as beautiful as it is delicious.
Easy BBQ Pineapple Chicken Kabobs Recipe
There’s something undeniably magical about the combination of sweet pineapple and savory chicken kissed by the flames of a grill. BBQ Pineapple Chicken Kabobs represent summer cooking at its finest – a vibrant, flavor-packed dish that brings together the natural sweetness of fresh pineapple with tender, juicy chicken, all enhanced by a sticky, smoky barbecue glaze. This classic recipe has earned its place as a backyard barbecue staple, particularly during the warmer months when grilling season is in full swing.
Traditional in many summer gatherings across America, these kabobs offer the perfect balance between casual dining and impressive presentation. The caramelization that happens when pineapple meets high heat creates an extraordinary flavor transformation that pairs perfectly with the smoky char of grilled chicken.
THIS RECIPE:
- Features a homemade honey-BBQ marinade that infuses the chicken with flavor
- Requires just 15 minutes of prep time before grilling to perfection
- Uses both chicken breast and thigh meat for the ideal juicy texture
- Creates Instagram-worthy kabobs with vibrant colors and glistening glaze
| Recipe Detail | Information |
|---|---|
| Prep Time | 15 minutes (+30 minutes marinating) |
| Cook Time | 12-15 minutes |
| Total Time | 1 hour |
| Servings | 4-6 people |
| Yield | 8-10 kabobs |
The beauty of these BBQ Pineapple Chicken Kabobs lies in their simplicity and versatility. The recipe requires minimal ingredients but delivers maximum flavor, making it perfect for both weeknight family dinners and weekend gatherings with friends. Even beginner grillers can achieve impressive results with these colorful, delicious skewers that practically scream “summer!”
Ingredients for BBQ Pineapple Chicken Kabobs
The secret to truly exceptional BBQ Pineapple Chicken Kabobs starts with selecting high-quality, fresh ingredients. The contrast between sweet pineapple and savory chicken creates the foundation of this dish, while the marinade ingredients infuse everything with rich, complex flavors that develop further when exposed to the high heat of your grill.
For the Chicken and Kabobs:
- 2 pounds boneless, skinless chicken breasts or thighs, cut into 1½-inch cubes
- 1 fresh pineapple, trimmed and cut into 1-inch chunks (about 3 cups)
- 2 bell peppers (red and green for color contrast), cut into 1-inch pieces
- 1 large red onion, cut into 1-inch chunks
- 8-10 wooden or metal skewers (if using wooden, soak in water for 30 minutes before grilling)
For the BBQ Marinade:
- ¾ cup barbecue sauce (store-bought or homemade)
- 3 tablespoons honey
- 2 tablespoons soy sauce (low-sodium preferred)
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 teaspoon smoked paprika
- ½ teaspoon ground black pepper
- ¼ teaspoon cayenne pepper (optional, for heat)
For the Glaze:
- ½ cup barbecue sauce
- 2 tablespoons pineapple juice (reserved from fresh pineapple)
- 1 tablespoon honey
| Ingredient Category | Recommended Quantity | Quality Tips |
|---|---|---|
| Chicken | 2 pounds | Use a combination of breast and thigh meat for the best texture balance – thighs provide juiciness while breast pieces offer a leaner option |
| Pineapple | 1 whole fresh pineapple | Look for a pineapple with bright green leaves and a slight sweet aroma at the stem end – avoid those with soft spots or fermented smell |
| Bell Peppers | 2 medium-sized | Choose firm peppers with glossy, unwrinkled skin and vibrant color |
| BBQ Sauce | ¾ cup for marinade, ½ cup for glaze | Select a high-quality sauce with balanced sweetness and smoke, or make your own for the best flavor control |
Pro tip: When selecting pineapple, look for one with a golden color extending from the bottom up the sides. If it pulls out easily when you tug on a center leaf, it’s perfectly ripe.
How to Make BBQ Pineapple Chicken Kabobs
Creating the perfect BBQ Pineapple Chicken Kabobs requires attention to both the marinating process and grilling technique. The key is allowing enough time for the flavors to penetrate the chicken while ensuring everything cooks evenly on the grill. The caramelization that happens to both the chicken and pineapple creates an irresistible combination of flavors.
Prepare the marinade: In a large bowl, whisk together barbecue sauce, honey, soy sauce, olive oil, minced garlic, smoked paprika, black pepper, and cayenne (if using) until thoroughly combined.
Marinate the chicken: Add the cubed chicken to the marinade, tossing to coat each piece completely. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 4 hours for more intense flavor.
Prepare the skewers: If using wooden skewers, ensure they’ve been soaking in water for at least 30 minutes to prevent burning. When ready to assemble, drain the chicken from the marinade, reserving the marinade for later use.
Assemble the kabobs: Thread the marinated chicken pieces onto skewers, alternating with pineapple chunks, bell pepper pieces, and red onion. Leave a small space between each piece to ensure even cooking.
Prepare the glaze: In a small saucepan, combine the additional barbecue sauce, pineapple juice, and honey. Heat over medium-low heat for 3-5 minutes, stirring occasionally until slightly thickened. Set aside.
Preheat the grill: Heat your grill to medium-high heat (about 375-425°F). Oil the grates lightly to prevent sticking.
Grill the kabobs: Place assembled kabobs on the preheated grill. Cook for 12-15 minutes total, turning every 3-4 minutes to ensure even cooking on all sides. The chicken should reach an internal temperature of 165°F.
Apply the glaze: During the last 2-3 minutes of grilling, brush the kabobs generously with the prepared glaze, turning once to caramelize the glaze on all sides.
Rest before serving: Remove the kabobs from the grill and let them rest for 3-5 minutes before serving to allow juices to redistribute throughout the chicken.
Tips for Making BBQ Pineapple Chicken Kabobs
Achieving perfect BBQ Pineapple Chicken Kabobs every time requires attention to a few key details that can make all the difference in your final result.
- Cut ingredients uniformly: Ensure all chicken pieces and vegetables are cut to approximately the same size (about 1-1½ inches) to ensure even cooking.
- Don’t overcrowd the skewers: Leave small gaps between ingredients to allow heat to circulate, ensuring everything cooks thoroughly.
- Keep similar ingredients together: For precise cooking control, consider making some skewers all chicken and others all vegetables and pineapple, as they cook at different rates.
- Use a meat thermometer: Check that chicken reaches 165°F internally for food safety.
| Technique | Recommendation | Reason |
|---|---|---|
| Marinating | 30 minutes minimum, up to 4 hours | Longer marinating develops deeper flavor, but over 4 hours can break down meat texture |
| Skewer arrangement | Slightly separate pieces | Creates better heat circulation and ensures complete cooking |
| Grilling temperature | Medium-high (375-425°F) | Hot enough to create grill marks but not so hot it burns before cooking through |
| Glazing timing | Last 2-3 minutes only | Applying glaze too early can cause burning due to sugar content |
Pro tip: For restaurant-quality presentation, use two parallel skewers for each kabob instead of just one. This prevents the ingredients from spinning when you turn them, keeping everything perfectly aligned.
Make-Ahead Instructions
BBQ Pineapple Chicken Kabobs are ideal for entertaining because so much of the preparation can be done in advance.
You can prepare the marinade up to 3 days ahead and store it in an airtight container in the refrigerator. The chicken can be cubed and stored separately for up to 24 hours before marinating. For maximum convenience, combine the chicken with the marinade in a zipper-lock bag up to 4 hours before grilling time.
All vegetables and pineapple can be cut and stored in separate containers in the refrigerator for up to 2 days before assembly. The glaze can also be prepared up to 3 days in advance and reheated gently just before using.
For the ultimate time-saver, you can fully assemble the raw kabobs and store them covered in the refrigerator for up to 8 hours before grilling, though wooden skewers should only be added right before cooking to prevent excessive moisture absorption.
Storing Leftovers
Properly stored leftover BBQ Pineapple Chicken Kabobs make an excellent next-day meal option. Remove the cooked meat and vegetables from the skewers and store them in an airtight container in the refrigerator for up to 3 days.
For best quality, allow leftovers to cool completely before refrigerating, but don’t leave them at room temperature for more than 2 hours. Glass containers with tight-fitting lids work best for maintaining freshness and preventing absorption of other flavors from your refrigerator.
When reheating, you have several options. Microwaving for 1-2 minutes works for quick meals, but for best results, reheat covered in a 325°F oven for 10-15 minutes to maintain texture without drying out the chicken. Alternatively, the leftovers can be enjoyed cold in a salad for a refreshing summer lunch option.
Freezing BBQ Pineapple Chicken Kabobs
While fresh is always best for these kabobs, you can freeze components or leftovers with proper technique. Cooked kabob ingredients can be removed from skewers and frozen in airtight containers or freezer bags for up to 2 months.
For raw preparation, only the marinated chicken should be frozen, not the vegetables or pineapple, which would become mushy when thawed. Freeze the marinated chicken pieces separately in a single layer on a parchment-lined baking sheet for 2 hours, then transfer to freezer bags for up to 1 month.
When ready to use, thaw frozen components in the refrigerator overnight. Cooked kabob ingredients should be reheated in a 325°F oven until warmed through (about 15 minutes). Thawed raw marinated chicken should be threaded onto skewers with fresh vegetables and pineapple before grilling according to the original instructions.
Pro tip: Label all frozen components with both the date and contents to ensure you use them within the optimal timeframe for best quality.
Serving Suggestions
BBQ Pineapple Chicken Kabobs make a stunning centerpiece for any summer meal and pair beautifully with a variety of sides. For a complete meal, consider serving them over a bed of coconut rice or with a side of cilantro-lime rice that complements the tropical pineapple flavors.
For a lighter option, serve alongside a crisp green salad with a light vinaigrette or Asian-inspired slaw with sesame dressing. Grilled corn on the cob with herb butter or a fresh cucumber-tomato salad also makes excellent accompaniments.
For beverages, these kabobs pair wonderfully with cold drinks that highlight the tropical theme – try pineapple-infused iced tea, a citrusy IPA beer, or a white sangria with tropical fruits. For non-alcoholic options, coconut water or a sparkling lemonade makes a refreshing complement.
Serve the kabobs directly on the skewers for a dramatic presentation, arranged on a large platter with fresh herbs and lemon wedges as garnish. For a fun party setup, create a DIY kabob bar where guests can build their own plate with the grilled kabobs and various side options.
FAQ
Can I use canned pineapple instead of fresh?
Yes, you can substitute canned pineapple chunks in a pinch, but fresh pineapple delivers superior flavor and texture, especially when grilled. If using canned, be sure to drain thoroughly and pat dry with paper towels to reduce excess moisture which can prevent proper caramelization. Reserve the juice for use in the glaze.
What’s the best cut of chicken to use for kabobs?
Boneless, skinless chicken thighs are ideal as they remain juicy and tender even with the high heat of grilling. However, a combination of breast and thigh meat works well too – the breast pieces provide leaner options while the thighs ensure there’s plenty of moisture throughout the kabobs.
How can I prevent my wooden skewers from burning?
Soak wooden skewers in water for at least 30 minutes before threading ingredients. For even better protection, soak them for up to 24 hours in advance. Alternatively, wrap the exposed ends with aluminum foil before grilling, or invest in reusable metal skewers for frequent kabob making.
Can I make these kabobs in the oven if I don’t have a grill?
Absolutely! Preheat your oven to 425°F and place the assembled kabobs on a baking sheet lined with foil or parchment paper. Bake for 15-20 minutes, turning halfway, until the chicken reaches 165°F internally. For a char similar to grilling, finish under the broiler for 2-3 minutes, watching carefully to prevent burning.
What if someone in my family doesn’t like pineapple?
The beauty of kabobs is their customizability. You can easily prepare some skewers without pineapple and substitute with additional vegetables like zucchini, mushrooms, or cherry tomatoes. The same marinade and glaze will work beautifully with these alternatives.