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BBQ Pineapple Chicken Kabobs - Sweet, Smoky, and Perfect for the Grill

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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1.5 pounds boneless, skinless chicken breasts, cut into 1.25-inch cubes
  • 1 fresh pineapple, peeled, cored, and cut into 1.25-inch chunks (or use canned pineapple chunks, well-drained)
  • 2 bell peppers (any color), cut into 1.25-inch pieces
  • 1 medium red onion, cut into 1.25-inch wedges
  • Wooden or metal skewers (if wooden, soak in water 30 minutes)
  • 1 cup BBQ sauce (your favorite brand or homemade), divided
  • 2 tablespoons soy sauce (or coconut aminos)
  • 1 tablespoon honey (optional, for extra gloss and sweetness)
  • 1 tablespoon lime juice (or rice vinegar)
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 tablespoon olive oil
  • Kosher salt and black pepper, to taste
  • Chopped cilantro or green onions, for garnish (optional)

Method
 

  1. Prep the skewers. If using wooden skewers, soak them in water for at least 30 minutes so they don’t burn on the grill.
  2. Make the marinade. In a bowl, whisk 1/2 cup BBQ sauce, soy sauce, honey, lime juice, smoked paprika, garlic powder, onion powder, olive oil, and a pinch of salt and pepper.
  3. Marinate the chicken. Add the chicken cubes to the marinade, toss to coat, and refrigerate for 20–45 minutes. Don’t go past an hour, especially with fresh pineapple involved; its enzymes can over-tenderize the meat.
  4. Prep the produce. Cut pineapple, bell peppers, and red onion into even, skewer-friendly pieces. Pat them dry with paper towels so they sear instead of steam.
  5. Heat the grill. Preheat a gas or charcoal grill to medium-high heat (about 400–450°F). Lightly oil the grates to prevent sticking. For indoor cooking, heat a grill pan over medium-high.
  6. Assemble the kabobs. Thread chicken, pineapple, peppers, and onion, alternating to mix textures and colors. Don’t pack them too tightly; a little space helps everything cook evenly.
  7. Season lightly. Sprinkle the assembled kabobs with a little salt and pepper for a final flavor boost before grilling.
  8. Grill the kabobs. Place them on the grill and cook for 8–12 minutes total, turning every 2–3 minutes. Look for light char marks and opaque, firm chicken.
  9. Glaze and finish. Brush with the remaining 1/2 cup BBQ sauce during the last 2–3 minutes of grilling. This builds a glossy, sticky finish without burning.
  10. Check doneness. The chicken should reach an internal temperature of 165°F. Remove from the grill and rest for 3–5 minutes.
  11. Garnish and serve. Sprinkle with chopped cilantro or green onions if you like. Serve with rice, a simple salad, or grilled corn.