Some recipes have a way of sticking to your heart, not just your taste buds. For me, BBQ Pineapple Chicken Kabobs are one of those recipes. Every year, when summer rolls in and the grill gets dusted off, I can almost hear my mom calling from the porch, “Who’s ready for kabobs?” It wasn’t just dinner—it was a ritual.
Our backyard smelled of fresh-cut grass, charcoal, and that unmistakable smoky sweetness wafting from the grill. My brothers and I would sit at the picnic table, threading chunks of pineapple and chicken onto skewers, always sneaking bites of the juicy fruit when Mom wasn’t looking. I didn’t realize then that we were creating a tradition, one that I’ve carried into adulthood.
BBQ Pineapple Chicken Kabobs represent everything I love about summer cooking. They’re simple but festive, healthy but indulgent, and they bring people together around the table (or the grill). The combination of sweet pineapple, smoky BBQ sauce, and tender grilled chicken makes every bite feel like a tiny tropical escape. Whether served at a lively barbecue or a quiet dinner under string lights, these kabobs never fail to delight.
Today, I’m sharing this cherished recipe with you—a dish that’s more than food; it’s a memory on a stick, a story you can taste.
Why You’ll Love This Recipe
- A perfect balance of flavors: The sweetness of pineapple, the savory depth of barbecue sauce, and the light char from the grill create a mouthwatering harmony.
- Bright and colorful presentation: These kabobs are as beautiful as they are delicious, with pops of yellow, red, and caramelized golden edges.
- Easy to prepare, easy to enjoy: A few simple steps, a short list of ingredients, and dinner is served—no fancy equipment needed.
- Versatile for any occasion: Great for a summer cookout, a family dinner, or even meal prep for the week ahead.
INGREDIENTS YOU’LL NEED
- ⅔ cup barbecue sauce
- ⅔ cup teriyaki sauce
- 3 cloves garlic, minced
- 1 tablespoon freshly grated ginger
- 2 pounds boneless skinless chicken breasts, cut into 1-inch chunks
- 2 cups fresh pineapple chunks
- 1 red bell pepper, cut into 1½-inch pieces
- 1 sweet onion, cut into 1½-inch pieces
- 2 tablespoons canola oil
- Kosher salt and freshly ground black pepper, to taste
How to Make BBQ Pineapple Chicken Kabobs
Step-by-Step Instructions
1. Prepare the marinade
In a medium bowl, whisk together the barbecue sauce, teriyaki sauce, garlic, and ginger until smooth and fragrant. I always take a moment here to inhale the aroma—it’s a preview of the flavor to come! Reserve ½ cup of the marinade in a small bowl for basting later.
2. Marinate the chicken
Place the chicken chunks in a large resealable plastic bag or a mixing bowl. Pour the remaining marinade over the chicken, making sure every piece is coated. Seal the bag or cover the bowl, then refrigerate for at least 2 hours. If you can, let it marinate overnight; the longer soak makes the chicken extra tender and flavorful.
3. Assemble the kabobs
When you’re ready to grill, thread the marinated chicken, pineapple chunks, red bell pepper, and sweet onion onto skewers in an alternating pattern. I love making a “rainbow” of colors on each skewer—it looks stunning on the grill and the table.
4. Preheat the grill
Heat your grill to medium heat. Lightly oil the grates using tongs and a paper towel dipped in oil (careful not to burn yourself!). This prevents sticking and gives those gorgeous grill marks.
5. Grill the kabobs
Place the kabobs on the grill and cook for about 10–12 minutes, turning occasionally. During the last few minutes, brush them generously with the reserved marinade to build a sticky-sweet glaze and deepen the caramelization. Watch the pineapple—it will start to char and caramelize, releasing a rich, smoky sweetness. The chicken is done when it’s firm, golden, and reaches an internal temperature of 165°F.
6. Serve and savor
Remove the kabobs from the grill and let them rest for 5 minutes. The aroma is irresistible—smoky, sweet, savory. Serve them hot, piled onto a platter, with extra sauce on the side if desired. They disappear fast, so you may want to make an extra batch!
Helpful Tips
- Soak wooden skewers for 30 minutes before threading to keep them from burning.
- Cut ingredients evenly so everything cooks at the same rate—no raw chicken or burned veggies!
- Don’t skip the basting step; it adds that irresistible sticky-sweet layer.
- Add more veggies if you like—zucchini, mushrooms, or cherry tomatoes fit right in.
Details
- Prep Time: 2 hours 30 minutes (including marinating)
- Cook Time: 20 minutes
- Total Time: 2 hours 50 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Grilling
- Cuisine: American
- Diet: Gluten-Free (if using gluten-free sauces)
Notes
- Canned pineapple chunks can be used if fresh isn’t available, though fresh gives better texture and sweetness.
- Want a different protein? Try lamb or beef chunks for a heartier kabob.
Nutritional Information (per serving, approximate)
- Calories: 350
- Protein: 30g
- Carbohydrates: 25g
- Fat: 15g
- Sugar: 18g
- Fiber: 2g
Frequently Asked Questions
Can I make these kabobs indoors?
Yes! Use a grill pan on the stovetop or broil them on a baking sheet in the oven, turning occasionally for even cooking.
How far in advance can I prep these?
You can assemble the skewers up to 24 hours in advance; keep them covered in the fridge until ready to grill.
Can I freeze the kabobs?
I recommend freezing the marinated chicken separately, then assembling fresh before grilling for the best texture.
Storage Instructions
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in the microwave or over low heat in a skillet.
- Avoid freezing cooked kabobs; they’re best enjoyed fresh.
Related Recipes
If you loved these kabobs, you’ll want to try these other grilled favorites:
- Teriyaki Chicken and Pineapple Foil Packets
- Teriyaki Chicken Stir Fry: A Cozy, Flavor-Packed Favorite
- Teriyaki Chicken Stir Fry: A Cozy, Flavor-Packed Favorite
- Garlic Parmesan Grilled Chicken: A Flavorful Summer Tradition
Conclusion
BBQ Pineapple Chicken Kabobs aren’t just dinner—they’re a celebration of flavor, color, and connection. Whether you’re hosting a backyard bash or grilling for a cozy family dinner, this dish adds a touch of tropical warmth and irresistible sweetness. Every bite brings a burst of smoky, savory, and sweet, reminding you that the best meals are the ones shared with loved ones, laughter, and maybe a few stolen pineapple chunks while waiting for the grill.
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BBQ Pineapple Chicken Kabobs: The Perfect Sweet and Savory Summer Skewers
Description
Some recipes have a way of sticking to your heart, not just your taste buds. For me, BBQ Pineapple Chicken Kabobs are one of those recipes. Every year, when summer rolls in and the grill gets dusted off, I can almost hear my mom calling from the porch, “Who’s ready for kabobs?” It wasn’t just dinner—it was a ritual.
Our backyard smelled of fresh-cut grass, charcoal, and that unmistakable smoky sweetness wafting from the grill. My brothers and I would sit at the picnic table, threading chunks of pineapple and chicken onto skewers, always sneaking bites of the juicy fruit when Mom wasn’t looking. I didn’t realize then that we were creating a tradition, one that I’ve carried into adulthood.
BBQ Pineapple Chicken Kabobs represent everything I love about summer cooking. They’re simple but festive, healthy but indulgent, and they bring people together around the table (or the grill). The combination of sweet pineapple, smoky BBQ sauce, and tender grilled chicken makes every bite feel like a tiny tropical escape. Whether served at a lively barbecue or a quiet dinner under string lights, these kabobs never fail to delight.
Today, I’m sharing this cherished recipe with you—a dish that’s more than food; it’s a memory on a stick, a story you can taste.
Ingredients
⅔ cup barbecue sauce
⅔ cup teriyaki sauce
3 cloves garlic, minced
1 tablespoon freshly grated ginger
2 pounds boneless skinless chicken breasts, cut into 1-inch chunks
2 cups fresh pineapple chunks
1 red bell pepper, cut into 1½-inch pieces
1 sweet onion, cut into 1½-inch pieces
2 tablespoons canola oil
Kosher salt and freshly ground black pepper, to taste
Instructions
1. Prepare the marinade
In a medium bowl, whisk together the barbecue sauce, teriyaki sauce, garlic, and ginger until smooth and fragrant. I always take a moment here to inhale the aroma—it’s a preview of the flavor to come! Reserve ½ cup of the marinade in a small bowl for basting later.
2. Marinate the chicken
Place the chicken chunks in a large resealable plastic bag or a mixing bowl. Pour the remaining marinade over the chicken, making sure every piece is coated. Seal the bag or cover the bowl, then refrigerate for at least 2 hours. If you can, let it marinate overnight; the longer soak makes the chicken extra tender and flavorful.
3. Assemble the kabobs
When you’re ready to grill, thread the marinated chicken, pineapple chunks, red bell pepper, and sweet onion onto skewers in an alternating pattern. I love making a “rainbow” of colors on each skewer—it looks stunning on the grill and the table.
4. Preheat the grill
Heat your grill to medium heat. Lightly oil the grates using tongs and a paper towel dipped in oil (careful not to burn yourself!). This prevents sticking and gives those gorgeous grill marks.
5. Grill the kabobs
Place the kabobs on the grill and cook for about 10–12 minutes, turning occasionally. During the last few minutes, brush them generously with the reserved marinade to build a sticky-sweet glaze and deepen the caramelization. Watch the pineapple—it will start to char and caramelize, releasing a rich, smoky sweetness. The chicken is done when it’s firm, golden, and reaches an internal temperature of 165°F.
6. Serve and savor
Remove the kabobs from the grill and let them rest for 5 minutes. The aroma is irresistible—smoky, sweet, savory. Serve them hot, piled onto a platter, with extra sauce on the side if desired. They disappear fast, so you may want to make an extra batch!
Notes
-
Canned pineapple chunks can be used if fresh isn’t available, though fresh gives better texture and sweetness.
-
Want a different protein? Try lamb or beef chunks for a heartier kabob.