BBQ Pineapple Chicken Kabobs

Name: BBQ Pineapple Chicken Kabobs
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: 1.5 pounds boneless, skinless chicken breasts (cut into 1-inch cubes); 2 cups fresh pineapple (cut into 1-inch chunks); 0.5 cup BBQ sauce; 2 tablespoons soy sauce; 1 tablespoon honey; 1 teaspoon garlic powder; 0.5 teaspoon onion powder; 0.25 teaspoon black pepper

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You know, some recipes just have a way of sticking with you. This one, the BBQ Pineapple Chicken Kabobs, is like that for me. It’s the kind of dish that screams summer – smoky, sweet, a little bit tangy, and so incredibly easy to throw together. I remember the first time I made these. It was a sweltering Saturday afternoon, the kind where the air feels thick and heavy, and the thought of turning on the oven was just… nope. I rummaged through my fridge, trying to come up with something fun and fuss-free for dinner, and these kabobs were born out of necessity and a serious craving for something grilled. My kids, who can be notoriously picky, devoured them! Like, *devoured* them. They were asking for them again the next week. Now, they’re a staple in our summer rotation, right up there with our grilled corn and watermelon salad. If you’re looking for something that hits all the right flavor notes without spending hours in the kitchen, trust me, you’ve found it. These BBQ Pineapple Chicken Kabobs are seriously a lifesaver.

What are some good Pineapple Chicken Kabobs?

So, what exactly *are* BBQ Pineapple Chicken Kabobs? In the simplest terms, they’re skewers loaded up with juicy chunks of chicken, sweet and tangy pineapple, and often some colorful veggies, all brushed with a delicious BBQ sauce and grilled to perfection. Think of it as a handheld taste of summer sunshine. The name pretty much tells the whole story: it’s a combination of smoky barbecue flavors, the tropical sweetness of pineapple, and the satisfying char you get from grilling. It’s not complicated, but oh boy, does it deliver on flavor! It’s essentially a way to get all those amazing backyard BBQ vibes onto a stick. I love that it’s a bit more interesting than just plain grilled chicken, and that touch of pineapple makes all the difference.

Why you’ll love this recipe?

There are so many reasons why this recipe has earned a permanent spot in my recipe binder, and I’m pretty sure you’ll fall in love with it too. First off, the flavor explosion is just incredible. You get the savory, slightly smoky notes from the BBQ sauce, then that burst of sweet, caramelized pineapple that just cuts through everything so perfectly. It’s that delightful dance between sweet and savory that makes your taste buds sing. Plus, it’s ridiculously simple to make. You can prep most of it ahead of time, which is a lifesaver on busy weeknights or when you’re entertaining. No fancy techniques required, just simple chopping and threading onto skewers. And let’s talk about cost-efficiency. Chicken and pineapple are usually pretty budget-friendly, especially when they’re in season. You get a whole lot of deliciousness for your buck. What I love most about these BBQ Pineapple Chicken Kabobs, though, is their versatility. You can serve them as a light weeknight dinner, as part of a larger backyard barbecue spread, or even as a fun appetizer. They’re a crowd-pleaser for sure. Honestly, if you’re a fan of anything grilled and a little bit sweet, this is going to be your new best friend. It’s so much more exciting than a plain ol’ Chicken Breast, and the pineapple really elevates it to something special.

How do I make Pineapple Chicken Kabobs?

Quick Overview

This recipe is all about bringing together simple, fresh ingredients, marinating them just long enough to meld the flavors, and then hitting the grill. You’ll chop your chicken and pineapple, toss them with a simple, flavorful marinade that includes your favorite BBQ Sauce, thread them onto skewers, and grill until they’re cooked through and beautifully caramelized. It’s a straightforward process, and the results are just fantastic. Seriously, it’s so easy, even a beginner cook can master these BBQ Pineapple Chicken Kabobs and impress everyone.

Ingredients

For the Chicken & Marinade: For the Chicken & Marinade: For the Chicken & Marinade: For the Chicken & Marinade
1.5 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch cubes. I usually go for thighs because they stay extra juicy, but breasts work great too if you trim off any excess fat. Make sure they’re all roughly the same size so they cook evenly!
1 cup your favorite BBQ sauce. Use whatever brand you love – a smoky one, a sweet one, a spicy one – it’s all good! I tend to lean towards a Kansas City-style sauce for these.
2 tablespoons soy sauce. This adds a nice umami depth.
1 tablespoon honey or brown sugar. For that extra touch of sweetness and helps with caramelization.
1 teaspoon garlic powder. Because garlic makes everything better, right?
1/2 teaspoon onion powder. Adds another layer of savory flavor.
1/4 teaspoon Black Pepper. Freshly ground is always best if you have it.

For the Pineapple & Veggies:
1 fresh pineapple, peeled, cored, and cut into 1-inch chunks. Fresh pineapple is key here; the canned stuff just doesn’t have the same texture or sweetness. If you can’t find fresh, a good quality canned pineapple packed in juice (drained very well) can work in a pinch, but fresh is really superior.
1 large red bell pepper, cut into 1-inch pieces. Adds a lovely sweetness and vibrant color.
1 large green bell pepper, cut into 1-inch pieces. A little bit of bitterness to contrast the sweet.
1 large red onion, cut into 1-inch pieces. Onions get so sweet and tender on the grill – it’s one of my favorite parts!

For Grilling:
Wooden or metal skewers. If using wooden skewers, make sure to soak them in water for at least 30 minutes before you start assembling. This prevents them from burning up on the grill. Trust me, I learned that the hard way once!

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

First things first, get your grill ready! Preheat it to medium-high heat (around 400-450°F). If you’re using a charcoal grill, you want a nice bed of glowing coals. If you’re using a gas grill, just turn the burners up. While the grill is heating, make sure your skewers are soaking if you’re using wooden ones. And if you’re not grilling, a cast-iron grill pan on the stovetop works wonderfully too – just make sure it’s nice and hot!

Step 2: Mix Dry Ingredients

This recipe is so straightforward, you don’t really have a separate “dry ingredients” step like in baking. But, we do have our marinade components. In a medium bowl, whisk together the BBQ sauce, soy sauce, honey, garlic powder, onion powder, and black pepper. Give it a good stir until everything is well combined and looks like a glossy, delicious sauce.

Step 3: Mix Wet Ingredients

Again, not really a “wet ingredients” step in the traditional sense of baking. The marinade itself is our “wet ingredient.” So, this step is really about combining that glorious marinade with our protein and veggies.

Step 4: Combine

Add your cubed chicken, pineapple chunks, bell pepper pieces, and red onion pieces to the bowl with the marinade. Gently toss everything together, making sure each piece is generously coated. You want to get that beautiful, sticky BBQ goodness all over everything. Once everything is coated, cover the bowl and let it marinate. For the best flavor, I like to let it sit for at least 30 minutes in the refrigerator. You can even do this a few hours ahead of time, or even the night before for a deeper flavor. Just don’t marinate the pineapple for too long, as the acidity can start to break down the fruit.

Step 5: Prepare Filling

This step is already covered in Step 4! The “filling” is essentially the marinated chicken, pineapple, and vegetables. The flavors are already mingling beautifully in the bowl.

Step 6: Layer & Swirl

Now for the fun part: threading those skewers! Start by threading a piece of chicken, then a piece of pineapple, then a chunk of red bell pepper, maybe another piece of chicken, then some red onion, and so on. Alternate the ingredients to create a colorful and appealing skewer. Try to pack them somewhat snugly, but not so tight that they won’t cook evenly. Leave a little space between each piece. Don’t worry about making them look perfect; the grill will do all the magic!

Step 7: Bake

Place the assembled BBQ Pineapple Chicken Kabobs onto your preheated grill. Grill for about 10-15 minutes, turning them every few minutes, until the chicken is cooked through and has nice grill marks, and the pineapple and vegetables are slightly softened and caramelized. The internal temperature of the chicken should reach 165°F. If you’re using a grill pan, you might need to work in batches. Keep an eye on them, as the sugars in the BBQ sauce can cause them to char quickly.

Step 8: Cool & Glaze

Once the kabobs are cooked through, carefully remove them from the grill using tongs. Let them rest for about 5 minutes before serving. This allows the juices in the chicken to redistribute, making it even more tender. You can brush them with a little extra BBQ sauce during the last few minutes of grilling, or even right after they come off the grill for an extra glaze. I like to do a light brush of extra sauce just as they’re done.

Step 9: Slice & Serve

Serve the BBQ Pineapple Chicken Kabobs hot off the grill, right on their skewers. They’re a complete meal on their own, but they also go wonderfully with a side of rice, a fresh salad, or some grilled corn on the cob. Enjoy the deliciousness!

What to Serve It With

These BBQ Pineapple Chicken Kabobs are so versatile, they fit into almost any meal plan! For a perfect summer breakfast, though you might think it’s odd, they make a surprisingly tasty addition to a brunch spread. The sweet and savory notes work surprisingly well alongside some scrambled eggs and maybe even some crispy bacon. Or, if you’re looking for something a little more elegant for brunch, serve them alongside a light quinoa salad and some fresh fruit. As a main course, they’re fantastic with simple sides. Think fluffy white rice or coconut rice to soak up any extra BBQ sauce, or a crisp, cool coleslaw. For a lighter option, a big green salad or some grilled asparagus are wonderful pairings. If you’re having a full-on backyard barbecue, these kabobs are the star of the show! Serve them up with corn on the cob, potato salad, and maybe some baked beans. And for those cozy nights when you just want something comforting and delicious, they’re perfect with a simple side of roasted sweet potatoes or even just some crusty bread to sop up the sauce. My family loves them with some grilled corn, and we always have extra pineapple chunks on the side because my youngest insists on eating them like candy.

Top Tips for Perfecting Your BBQ Pineapple Chicken Kabobs

I’ve made these BBQ Pineapple Chicken Kabobs more times than I can count, and I’ve picked up a few tricks along the way that I think will really help you achieve BBQ perfection. Let’s start with the pineapple. Fresh pineapple is non-negotiable for me. It has the best texture and a bright, tangy sweetness that canned just can’t replicate. When you’re cutting it, make sure to get rid of all that tough core and the prickly skin. I aim for chunks that are roughly the same size as the chicken pieces, so they cook evenly. If you’re using wooden skewers, and I really can’t stress this enough, soak them in water for at least 30 minutes, or even longer. I usually just throw them in a deep dish or the sink full of water while I’m prepping everything else. It makes a world of difference in preventing those frustrating burnt skewer incidents. When it comes to mixing, don’t be afraid to get your hands in there! Tossing the chicken and veggies with the marinade by hand ensures every single piece is coated beautifully. This is where all that amazing flavor really gets infused. For the marinade itself, feel free to play around with your favorite BBQ sauce. A spicier sauce will give your kabobs a nice kick, while a sweeter one will enhance the caramelization. You can also add a pinch of smoked paprika to the marinade for an extra smoky depth, especially if you’re grilling indoors or on a less smoky grill. When you’re threading the skewers, try to alternate the chicken, pineapple, and veggies. This not only makes them look pretty but also helps them cook more evenly. Don’t pack them too tightly, though; you want the heat to circulate around each piece. If your chicken pieces are all different sizes, you might want to thread them onto separate skewers or make sure the larger pieces are placed strategically to ensure even cooking. And speaking of cooking, don’t overcook them! The chicken should be cooked through (165°F internal temp), but you want the pineapple and veggies to be tender-crisp and slightly caramelized, not mushy. Keep an eye on them and turn them frequently to get those gorgeous grill marks. If you find they’re cooking too quickly on the outside before the chicken is done, you can move them to a cooler part of the grill or even finish them in a preheated oven for a few minutes.

Storing and Reheating Tips

These BBQ Pineapple Chicken Kabobs are honestly best served fresh off the grill, but they do store and reheat pretty well, which is great for leftovers. If you have any, which is rare in my house! For room temperature storage, I would only leave them out for a maximum of two hours, as there’s chicken and BBQ sauce involved. Beyond that, it’s time to refrigerate. For refrigerator storage, let the kabobs cool down completely first. Then, store them in an airtight container. They should stay good in the fridge for about 3-4 days. The flavors actually meld a bit more overnight, so they can be even tastier the next day. When it comes to reheating, I find the best method is on the stovetop in a skillet over medium heat. Just add a tiny bit of oil or water to the pan, place the kabobs in, and cook, turning occasionally, until heated through. You can also reheat them in a toaster oven or a conventional oven at around 350°F for about 10-15 minutes, again, keeping an eye on them. Microwaving is an option, but it can sometimes make the chicken a bit rubbery, so I usually reserve that for when I’m really pressed for time. If you plan on freezing these, I would recommend removing the chicken and pineapple from the skewers before freezing. This makes them easier to pack and reheat. Place them in a freezer-safe bag or container, and they should last in the freezer for up to 2-3 months. Thaw them overnight in the refrigerator before reheating. When it comes to the glaze, I usually wait to add any extra BBQ sauce until after reheating, just to control the moisture and prevent things from getting too soggy during the reheating process.

Frequently Asked Questions

Can I make this gluten-free?

Absolutely! The great news is that this recipe is naturally gluten-free as long as you use a gluten-free BBQ sauce. Most commercially available BBQ sauces are gluten-free, but it’s always a good idea to check the label to be sure. Soy sauce is the main ingredient that can sometimes contain gluten (it’s made with wheat). You can easily substitute it with tamari, which is a gluten-free soy sauce, or even coconut aminos for a soy-free and gluten-free option. Everything else in the recipe – chicken, pineapple, veggies, and the spices – is naturally gluten-free.

Do I need to peel the zucchini?

This recipe doesn’t actually call for zucchini! It focuses on chicken, pineapple, bell peppers, and onion. If you were thinking of another recipe, or perhaps adding zucchini to this one, I would say for these BBQ Pineapple Chicken Kabobs, you absolutely do not need to peel the bell peppers or onion. Their skins soften beautifully on the grill and add to the overall flavor and texture. If you were considering adding zucchini, it’s generally best to leave the skin on for flavor and nutrients, as long as it’s washed well.

Can I make this as muffins instead?

This particular recipe for BBQ Pineapple Chicken Kabobs is designed for grilling and isn’t really suited for making into muffins. Muffins typically have a batter base, often with flour and eggs, which these kabobs don’t have. If you’re looking for a muffin recipe, I’d suggest searching for something specifically designed for that. However, if you wanted to adapt the *flavors* of BBQ pineapple chicken into a baked good, you might consider a savory muffin recipe and incorporate some shredded chicken, pineapple pieces, and BBQ sauce into the batter, but it would be a completely different dish.

How can I adjust the sweetness level?

Adjusting the sweetness is super easy! The primary sweetness comes from the pineapple and the BBQ sauce, with a little boost from the honey. If you want it less sweet, you can reduce the amount of honey you add to the marinade. You could also opt for a spicier or more vinegar-based BBQ sauce, which typically has less sugar. If you find your pineapple is exceptionally sweet, you might need less added honey. Conversely, if you prefer it sweeter, you can add a touch more honey or even a sprinkle of brown sugar to the marinade. Tasting the marinade before you toss the chicken is always a good idea to gauge the sweetness.

What can I use instead of the glaze?

The “glaze” in this recipe is essentially just brushing with extra BBQ sauce during the last few minutes of grilling or right after they come off. If you don’t want to use extra BBQ sauce, or if you’re looking for something different, you have a few other options! You could brush them with a simple teriyaki glaze for a similar sweet and savory profile. A drizzle of sweet chili sauce just before serving would add a nice kick. For something lighter and fresher, a squeeze of fresh lime juice and a sprinkle of chopped cilantro after grilling can be fantastic. You could also simply let them be without any extra sauce – they’ll still be delicious from the marinade!

Final Thoughts

Honestly, these BBQ Pineapple Chicken Kabobs are more than just a recipe to me; they’re a feeling. They’re the feeling of warm evenings, the sizzle of the grill, and the happy sounds of family enjoying a meal together. The combination of smoky, sweet, and savory is just so incredibly satisfying, and the fact that they’re so easy to make is the icing on the cake. If you love barbecue flavors and the bright tang of pineapple, you absolutely have to give these a try. They’re a guaranteed hit for cookouts, weeknight dinners, or anytime you’re craving a taste of summer. I really hope you love them as much as my family and I do! If you try them out, please let me know in the comments below how they turned out! I’d love to hear about your own variations or any family traditions you create around them. Happy grilling!

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