The sizzle of chicken hitting the grill, the sweet scent of caramelizing pineapple, and the smoky aroma of barbecue sauce—it’s a symphony for the senses, and frankly, one of my favorite parts of summer cooking. I’ve found that when it comes to classic backyard BBQ fare, like these Grilled BBQ Pineapple Chicken Kabobs, having a couple of different approaches in your arsenal isn’t just about variety; it’s about mastering different flavor profiles and textures. Why stick to one delicious method when you can have two equally fantastic, yet distinct, options to impress your guests (or just yourself)?
Why You’ll Love This Dish
There’s something undeniably joyful about cooking outdoors, and these Grilled BBQ Pineapple Chicken Kabobs truly embody that spirit. First off, they’re incredibly versatile – perfect for a casual weeknight dinner but elegant enough to serve at your next backyard bash. The combination of sweet pineapple, savory chicken, and tangy BBQ sauce is a timeless trio that appeals to almost everyone. Plus, cooking everything on skewers makes for easy portioning and a fun, interactive eating experience. We’re not just giving you one great kabob recipe, but two distinct paths to flavor glory, allowing you to choose based on your mood or what’s in your pantry.
> “I made these kabobs last weekend for a family gathering, and they were an instant hit! Everyone loved the sweet and savory combo, and having two different marinades to choose from was a brilliant idea. They disappeared almost as fast as I could grill them!” — A Satisfied Home Cook
The Cooking Process Explained
Making Grilled BBQ Pineapple Chicken Kabobs is a relatively straightforward process, but getting those perfect char marks and juicy results requires a little know-how. Both recipes start with cubing your chicken and preparing your marinades – one leaning into a more classic BBQ profile, the other with a brighter, slightly spicier kick. After soaking, the marinated chicken is threaded onto skewers with fresh pineapple chunks. The magic then happens on the grill, where the high heat caramelizes the sugars in the pineapple and BBQ sauce, imparting that irresistible smoky flavor. The key for both is to cook until the chicken is tender and fully cooked, but not dried out.
What You’ll Need
To get started on your Grilled BBQ Pineapple Chicken Kabob adventure, gather these fresh and flavorful ingredients:
For both recipes:
- Chicken: 2 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch cubes (thighs tend to stay juicier)
- Pineapple: 1 fresh pineapple, cored and cut into 1-inch chunks (or 1 (20 oz) can pineapple chunks, drained)
- Skewers: Wooden skewers (soaked in water for at least 30 minutes to prevent burning) or metal skewers
- Onion: 1 medium red onion, cut into 1-inch pieces (optional, for adding to kabobs)
- Bell Peppers: 1-2 bell peppers (any color), cut into 1-inch pieces (optional, for adding to kabobs)
- Olive Oil: 2 tbsp, for tossing with vegetables
Recipe 1: Classic BBQ Bliss Marinade
- BBQ Sauce: 1 cup your favorite BBQ sauce (e.g., a smoky, slightly sweet variety)
- Brown Sugar: 2 tbsp light brown sugar, packed
- Apple Cider Vinegar: 1 tbsp
- Worcestershire Sauce: 1 tsp
- Garlic Powder: 1/2 tsp
- Onion Powder: 1/2 tsp
- Smoked Paprika: 1/2 tsp
- Salt and Black Pepper to taste
Recipe 2: Spicy Honey-Garlic Glaze Marinade
- Honey: 1/4 cup
- Soy Sauce: 1/4 cup (low sodium preferred)
- Garlic: 3-4 cloves, minced
- Ginger: 1 tbsp fresh ginger, grated
- Sriracha: 1-2 tsp (or more, to taste, for heat)
- Lime Juice: 1 tbsp fresh
- Sesame Oil: 1 tsp
- Red Pepper Flakes: 1/2 tsp (optional, for extra kick)
Directions to Follow
Let’s break down how to create these mouthwatering kabobs:
- Prep the Chicken: Pat the chicken cubes dry with paper towels. Divide the chicken evenly into two separate bowls for the two different marinade recipes.
- Marinate (Recipe 1 – Classic BBQ Bliss): In a bowl, whisk together the BBQ sauce, brown sugar, apple cider vinegar, Worcestershire sauce, garlic powder, onion powder, smoked paprika, salt, and pepper. Add half of the cubed chicken, toss to coat thoroughly, and refrigerate for at least 30 minutes, or up to 4 hours.
- Marinate (Recipe 2 – Spicy Honey-Garlic Glaze): In another bowl, whisk together the honey, soy sauce, minced garlic, grated ginger, Sriracha, lime juice, sesame oil, and red pepper flakes (if using). Add the remaining half of the cubed chicken, toss to coat, and refrigerate for at least 30 minutes, or up to 4 hours.
- Prepare Veggies (Optional): If using, toss the red onion and bell pepper pieces with 2 tbsp of olive oil, salt, and pepper.
- Preheat Grill: Preheat your grill to medium-high heat (around 400-450°F / 200-230°C). Lightly oil the grill grates.
- Assemble Skewers: Thread the marinated chicken and pineapple chunks onto the soaked skewers, alternating with the optional onion and bell pepper pieces. Make sure not to pack them too tightly, allowing for even cooking. Keep the Classic BBQ Bliss kabobs separate from the Spicy Honey-Garlic Glaze kabobs.
- Grill the Kabobs: Place the kabobs on the preheated grill. Cook for 8-12 minutes, turning every 2-3 minutes, until the chicken is cooked through (internal temperature reaches 165°F / 74°C) and shows nice char marks. Brush with any reserved marinade (if it hasn’t touched raw chicken) or additional BBQ sauce (for Recipe 1) during the last few minutes of grilling for extra glaze.
- Rest and Serve: Remove from the grill and let the kabobs rest for 5 minutes before serving. This helps the juices redistribute, ensuring tender chicken.
How to Serve It
These Grilled BBQ Pineapple Chicken Kabobs are vibrant enough to be the star of your plate! For a classic summer spread, pair them with fluffy white rice or a refreshing quinoa salad. A simple green salad with a light vinaigrette makes for a lovely, fresh counterpoint to the rich flavors. If you’re leaning into a backyard BBQ vibe, corn on the cob, potato salad, or coleslaw are always winners. For the Spicy Honey-Garlic version, a sprinkle of sesame seeds and some chopped fresh cilantro as a garnish really elevates the presentation and adds a pop of freshness.
Keeping Leftovers Fresh
Should you miraculously have any leftovers of your Grilled BBQ Pineapple Chicken Kabobs, they store remarkably well. Allow the kabobs to cool completely, then remove the chicken and pineapple from the skewers and place them in an airtight container. Refrigerate for up to 3-4 days.
To Reheat: The best way to reheat them is gently. You can warm them in a microwave, but for better texture, I recommend heating them in a preheated oven at 300°F (150°C) for about 10-15 minutes, or in a pan on the stovetop over medium-low heat until warmed through. Avoid high heat as it can dry out the chicken. Freezing is not recommended as the pineapple can become mushy upon thawing.
Pro Chef Tips
- Don’t Overcrowd: When threading your skewers, leave a tiny bit of space between each piece of chicken and pineapple. This allows for better airflow and more even cooking, ensuring beautiful char on all sides.
- Cut Evenly: Make sure your chicken and pineapple chunks are roughly the same size. This prevents some pieces from cooking faster or slower than others.
- Pat Dry for Better Sear: Before marinating, always pat your chicken cubes dry. Excess moisture on the surface will steam instead of sear, preventing that delicious browning and char.
- Mind Your Marinade: Never baste with marinade that has been in contact with raw chicken unless you bring it to a rolling boil first. It’s safer to reserve a small portion of the fresh marinade before adding the chicken, or use extra BBQ sauce for glazing during the last few minutes of grilling.
Creative Twists
These two recipes are fantastic starting points, but there’s always room for personalization!
- Vegetable Power-Up: Besides onion and bell peppers, consider adding zucchini, cherry tomatoes, or even small chunks of corn on the cob to your skewers for added color and nutrients.
- Spice It Up (Recipe 1): For the Classic BBQ Bliss, a pinch of cayenne pepper or a dash of hot sauce in the marinade can give it an extra kick.
- Herbaceous Notes: A sprinkle of fresh rosemary or thyme with the Classic BBQ Bliss, or finely chopped scallions with the Spicy Honey-Garlic Glaze, can add a fresh aromatic layer.
- Different Proteins: These marinades also work wonderfully with shrimp, pork tenderloin, or even firm tofu for a vegetarian option. Adjust grilling times accordingly.
- Fruit Swaps: While pineapple is classic, mango or peaches could also be delicious sweet additions to these kabobs, especially with the spicier marinade.
Common Questions
How long should I marinate the chicken?
For optimal flavor, aim for at least 30 minutes, but you can marinate the chicken for up to 4 hours in the refrigerator. Any longer, especially with marinades containing acidic components (like vinegar or lime juice), can start to break down the chicken’s fibers too much, leading to a mushy texture.
Can I make these in the oven or on a grill pan?
Absolutely! If outdoor grilling isn’t an option, you can bake these kabobs in a preheated oven at 400°F (200°C) for about 20-25 minutes, turning halfway through, until the chicken is cooked. Alternatively, a grill pan on the stovetop works well; just make sure it’s very hot and don’t overcrowd the pan, cooking in batches if necessary. You might not get the same smoky flavor, but they’ll still be delicious!
What’s the best way to prevent the wooden skewers from burning?
Soaking wooden skewers in water for at least 30 minutes (or even longer) before threading them is crucial. This saturates the wood with water, making them much less likely to catch fire or char excessively on the hot grill. Alternatively, use metal skewers, which eliminate this issue altogether and are reusable!
Classic Grilled BBQ Pineapple Chicken Kabobs
Equipment
- medium bowl
- whisk
- grill
- tongs
- meat thermometer
- wooden or metal skewers
Ingredients
Chicken & Marinade
- 1.5 – 2 pounds boneless, skinless chicken breasts or thighs cut into 1-inch cubes
- 2 tablespoons olive oil for marinade
- 2 tablespoons soy sauce for marinade
- 1 tablespoon honey or maple syrup for marinade
- 2-3 cloves garlic minced (for marinade)
- 1 teaspoon grated ginger fresh or paste), optional (for marinade)
- Salt and freshly ground black pepper to taste
Vegetables & Fruit
- 1/2 large fresh pineapple cut into 1-inch chunks
- 1-2 bell peppers (any color), cut into 1-inch pieces
- 1 small red onion cut into 1-inch pieces
For Grilling
- 1/2 to 3/4 cup favorite BBQ sauce
- Wooden or metal skewers if using wooden, soak for at least 30 minutes
Instructions
Marinade Preparation
- In a medium bowl, combine olive oil, soy sauce, honey or maple syrup, minced garlic, grated ginger (if using), and a pinch of salt and pepper; whisk well.
Chicken Marinade
- Add the cubed chicken to the marinade, ensuring all pieces are fully coated. Cover and refrigerate for 30 minutes to 2 hours.
Skewer Preparation
- If using wooden skewers, soak them in water for at least 30 minutes while the chicken marinates.
Preheat Grill
- Preheat your grill to medium-high heat (375-400°F or 190-200°C) and lightly oil the grates.
Assemble Kabobs
- Thread the marinated chicken, pineapple chunks, bell pepper pieces, and red onion onto the skewers, alternating ingredients and not packing them too tightly for even cooking.
Grill Kabobs
- Place the kabobs on the preheated grill and cook for 10-15 minutes, turning occasionally, until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
Sauce and Finish
- During the last 3-5 minutes of grilling, brush the kabobs generously with BBQ sauce, turning and brushing to allow the sauce to caramelize without burning.
Rest and Serve
- Remove the cooked kabobs from the grill and let them rest for a few minutes before serving to allow the juices to redistribute for tender chicken.