BBQ pineapple chicken BBQ pineapple chicken BBQ pineapple chicken kabobs have a special place in my summer rotation. I still remember the first time I made them, it was one of those days when I needed something simple but show-stopping for a backyard get-together. I had some chicken defrosted, a ripe pineapple on the counter, and my favorite BBQ and teriyaki sauces waiting in the fridge. I tossed everything into a big bowl, let it marinate while I cleaned up the patio, and before I knew it, we had juicy, caramelized BBQ pineapple chicken kabobs on the grill.

They were gone in minutes. These BBQ pineapple chicken kabobs have since made an appearance at nearly every warm-weather gathering we’ve hosted. Ever since, these kabobs have become our go-to for grill nights, potlucks, and even weekday dinners. The sweet, smoky, and tangy combo hits all the right notes, and they’re just so fun to eat!

If you’re looking for something quick, flavorful, and undeniably summery, these BBQ pineapple chicken kabobs are calling your name. In fact, BBQ pineapple chicken kabobs are one of my go-to dishes when I want bold flavor without a fuss. This recipe has been tested and loved in my own kitchen, made with simple ingredients and real flavor—no shortcuts, no AI content, just real experience.

Why You’ll Love This Recipe

Bursting with flavor, A blend of sweet pineapple, tangy BBQ, and savory teriyaki.
Fast and fun, Just 30 minutes from prep to plate.
Kid-friendly, The skewers make dinner exciting, even for picky eaters.
Perfect for grilling season, Great for cookouts, picnics, or weeknight grilling.
Make-ahead magic, The marinade does all the work while you relax.

Ingredients

Here’s a breakdown of the simple ingredients that bring these kabobs to life. Full measurements are in the recipe card below.

Barbecue sauce
Use your favorite, smoky, spicy, or sweet! I love using a smoky honey BBQ for depth.
Teriyaki sauce
Adds that delicious umami richness. I use one with sesame for extra flavor.
Garlic
Freshly minced gives a punchy base. You can use jarred in a pinch.
Ginger
I grate it fresh, don’t skip this. It adds a subtle, zesty warmth.
Boneless, skinless chicken breasts
Cut into even chunks so they cook evenly. You can sub with thighs for extra juiciness.
Fresh pineapple chunks
Sweet, tangy, and they caramelize beautifully on the grill.
Red bell pepper
Adds sweetness and vibrant color.
Sweet onion
Grilled onions are magic, tender with just a hint of char.
Canola oil
Helps the marinade coat everything and prevents sticking.
Kosher salt and freshly ground black pepper
Season to taste right before grilling.

How to Make the Recipe

Step 1: Make the Marinade

In a large bowl, whisk together barbecue sauce, teriyaki sauce, garlic, ginger, and oil.

Kitchen Tip: Grate the ginger directly into the bowl using a microplane, it’s quick and mess-free.

Step 2: Marinate the Chicken

Add the chicken chunks to the marinade and toss to coat. Let sit for at least 15 minutes, or refrigerate for up to 4 hours.

Mini Story: I once marinated these overnight and the flavor was so intense, my husband asked if I’d secretly smoked them. Spoiler: it was just the magic of time!

Step 3: Assemble the Kabobs

Thread chicken, pineapple, pepper, and onion onto skewers in alternating order.

Kitchen Tip: If using wooden skewers, soak them in water for 30 minutes to prevent burning.

Step 4: Grill to Perfection

Preheat your grill to medium-high heat. Cook kabobs for 10–12 minutes, turning occasionally, until chicken is fully cooked and slightly charred.

Mini Story: One time I forgot to oil the grates. Lesson learned, nonstick spray before grilling saves dinner and cleanup.

Step 5: Serve and Enjoy

Let kabobs rest for 5 minutes before serving. Brush with extra BBQ sauce if desired.

Kitchen Tip: A final drizzle of fresh lime juice right before serving makes the flavors pop.

Pro Tips

Cut chicken and veggies into uniform pieces so everything cooks evenly.
Let the marinade do its job, at least 30 minutes, longer if possible.
Use metal skewers for convenience or pre-soaked wooden skewers to prevent burning.
Don’t overcook! Chicken is done at 165°F internally.
Brush with more BBQ sauce in the final minute for a glossy finish.

Recommended Equipment for This Recipe

Metal or wooden skewers, essential for kabobs.
Mixing bowls, for making and marinating.
Grill brush, to clean your grates for a perfect sear.
Tongs, for easy turning on the grill.
Meat thermometer, to ensure your chicken is perfectly cooked.

These BBQ pineapple chicken kabobs are easy to serve and always look beautiful on a platter.

Serving Suggestions

Serve over coconut rice, to soak up all the delicious juices.
Add a summer salad, like corn, avocado, and black bean salad.
Skewer party platter, include some shrimp or veggies for variety.

Last summer, we served these kabobs at my daughter’s birthday BBQ and they were gone before the burgers! Everyone loves a good skewer.

I’ve stored leftover BBQ pineapple chicken kabobs more times than I can count—they make the best next-day lunches!

Storage & Make-Ahead

Refrigerate leftovers, in an airtight container for up to 3 days.
Reheat gently, in a skillet or oven, avoid microwaving or you’ll lose the texture.
Freeze raw marinated chicken, for quick prep another day.
Leftover idea, chop kabobs off the stick and toss in a wrap with slaw.

Variations to Try

Add heat, with sliced jalapeños or chipotle powder in the marinade.
Try shrimp or steak, for a surf-and-turf twist.
Tropical swap, use mango instead of pineapple.

Closing Thoughts

The first time I served these kabobs at a cookout, I wasn’t sure how they’d go over. But between the smoky char, the caramelized pineapple, and that zingy marinade, people couldn’t stop raving. Even my neighbor, who never eats chicken, asked for the recipe!

These BBQ pineapple chicken kabobs are my go-to when I want something simple yet packed with flavor. The combo of sweet pineapple, juicy chicken, and smoky grill marks never fails to impress, and they’re as fun to eat as they are to make.

Don’t forget to check the recommended tools above to make your grilling even easier!

Got more questions about BBQ pineapple chicken kabobs? Here are some answers from my own grilling experience.

FAQs

Can I bake these instead of grilling?
Yes, bake at 425°F on a sheet pan for 20–25 minutes, flipping halfway.

Can I make this recipe dairy-free or gluten-free?
Absolutely. Use gluten-free teriyaki and BBQ sauces, and you’re good to go.

What if I don’t have skewers?
No problem! Just grill the chicken and veggies directly, or use a grill basket.

Can I use canned pineapple?
You can, but fresh gives a better texture and caramelization.

How do I keep the chicken juicy?
Don’t overcook it! And give it a 5-minute rest after grilling to keep all the juices in.