BBQ Chicken Pineapple Kebabs

My neighbor threw together a spontaneous cookout last summer, and I showed up empty-handed wondering what I could contribute. He pulled out chicken, pineapple, and a bottle of BBQ sauce, then casually asked if I wanted to help thread them onto skewers. Twenty minutes later, we were standing over the grill watching the edges char and caramelize, the smoke carrying this incredible sweet-savory perfume that had everyone wandering over from across the yard. That simple moment taught me that the best meals often come from working with what's on hand, and sometimes the most memorable dishes are the ones you didn't overthink.

I remember my daughter's friend staying for dinner on a random Tuesday, and I panicked because I hadn't planned anything fancy. These kebabs came together so fast that I actually had time to sit down and chat instead of frantically cooking. Watching three hungry teenagers demolish an entire platter and ask for the recipe felt like winning the parent lottery.

Ingredients

• Chicken breast or thighs (500 g / 1.1 lbs), cut into 1-inch cubes: Thighs stay juicier on the grill, but breasts cook faster—pick based on how much time you have and your patience level.
• BBQ sauce (120 ml / ½ cup), plus extra for brushing: This is your flavor foundation, so taste it first and know if you're starting sweet or smoky.
• Olive oil (1 tbsp): Keeps the chicken from sticking and helps the marinade cling to every surface.
• Smoked paprika (1 tsp): This adds depth that regular paprika just can't touch, especially once the grill heat hits it.
• Garlic powder (½ tsp) and salt (½ tsp) and black pepper (¼ tsp): The holy trio that makes chicken taste like itself, only better.
• Red onion (1 medium), cut into 1-inch pieces: The grill softens the sharpness and brings out a gentle sweetness that plays beautifully with pineapple.
• Pineapple (1 medium), peeled, cored, and cut into 1-inch chunks: Fresh pineapple is non-negotiable here—it caramelizes and creates little pockets of concentrated flavor.
• Wooden or metal skewers (8 total): Soak wooden ones for at least 30 minutes so they don't catch fire and ruin your dinner.

Instructions

Build your marinade and coat the chicken:

Combine chicken cubes, olive oil, BBQ sauce, smoked paprika, garlic powder, salt, and pepper in a large bowl, then toss everything until every piece is glossy and covered. Let it sit for at least 15 minutes, though a couple hours in the fridge will deepen the flavor considerably.

Get your grill ready:

Preheat to medium-high heat (around 200°C or 400°F) and give the grates a good scrub so nothing sticks. You want the grill hot enough that the chicken sizzles the moment it touches down.

Thread everything onto skewers:

Start and end each skewer with a chicken piece for stability, then alternate pineapple and red onion in between. The key is leaving a tiny gap between pieces so heat can circulate and everything cooks evenly.

Grill with intention:

Place skewers on the hot grate and let them cook undisturbed for the first couple minutes to develop a char. Then turn every 3 to 4 minutes, brushing with extra BBQ sauce each time, until the chicken is cooked through (it should no longer be pink inside) and the edges show beautiful scorch marks—this takes about 10 to 12 minutes total.

Rest and serve:

Pull the skewers off the grill and let them sit for 2 minutes—this keeps the chicken from being dry. Serve warm with more BBQ sauce on the side for dipping.

Save

There's something about grilled food that brings people together in a way that indoor cooking just doesn't. My sister brought her boyfriend to a barbecue where I served these, and they bonded over the perfectly charred pineapple while I watched from the kitchen window. Sometimes the best recipes are the ones that become the backdrop for connection instead of the main event.

Why the Combination Actually Works

The magic here is temperature and texture contrast—cool pineapple chunks that burst with juice when they hit the hot grill, tender chicken that absorbs every bit of smoke, and red onion that transforms from sharp to almost buttery. The BBQ sauce acts like a savory-sweet glue binding everything together, while the char on each piece adds a depth that none of the individual ingredients could achieve alone. It's simple enough to feel effortless but sophisticated enough to impress.

Switching Things Up Without Losing the Plot

These skewers are incredibly adaptable, which is exactly why they work for last-minute entertaining. Shrimp cooks in half the time and pairs beautifully with pineapple if you're feeding people who eat seafood, while tofu or halloumi give vegetarians something hearty to sink their teeth into. Bell peppers or zucchini replace the red onion seamlessly, and I've even added mango chunks when pineapple wasn't in season.

Making It a Full Meal

Kebabs alone are satisfying, but pairing them with something fresh cuts through the richness beautifully. A simple green salad with lime vinaigrette keeps things bright, while grilled corn on the cob adds another charred element that makes the whole plate feel intentional. I've also served these with cilantro lime rice when I wanted to dress things up slightly, or just some crusty bread for people to use as edible napkins.

• Add a squeeze of fresh lime juice over everything just before serving to wake up all the flavors.
• If your guests like heat, offer chili flakes on the side so they can customize their own spice level.
• These taste just as good the next day cold straight from the fridge, so don't be shy about making extra.

Save

These kebabs remind me that cooking doesn't have to be complicated to be delicious, and sometimes the best meals are the ones that let people relax and enjoy each other. Make these whenever you need something fast but impressive, and watch how quickly they disappear.

Recipe FAQ

→ Can I substitute chicken with another protein?

Yes, shrimp, tofu, or halloumi can replace chicken, offering different textures and flavors on the grill.

→ How do I prevent skewers from burning on the grill?

Soak wooden skewers in water for at least 30 minutes before grilling to reduce burning risk.

→ What sides pair well with these kebabs?

Fresh green salads, grilled corn on the cob, or light grain dishes complement the smoky flavors nicely.

→ Can I make these skewers spicier?

Adding chili flakes to the marinade provides a pleasant spicy kick without overpowering the other flavors.

→ Is there a gluten-free option for the glaze?

Use a certified gluten-free BBQ sauce to keep the dish suitable for gluten-sensitive diets.