BBQ Chicken Pineapple Kebabs (Printable)

Grilled chicken and pineapple skewers with smoky glaze and vibrant red onions for flavorful summer dining.

# Components:

→ Protein & Marinade

01 - 1.1 lbs boneless, skinless chicken breast or thighs, cut into 1-inch cubes
02 - ½ cup BBQ sauce, plus extra for brushing
03 - 1 tablespoon olive oil
04 - 1 teaspoon smoked paprika
05 - ½ teaspoon garlic powder
06 - ½ teaspoon salt
07 - ¼ teaspoon black pepper

→ Vegetables & Fruit

08 - 1 medium red onion, peeled and cut into 1-inch pieces
09 - 1 medium pineapple, peeled, cored, and cut into 1-inch chunks

→ Skewers

10 - 8 wooden or metal skewers (soak wooden skewers in water for 30 minutes)

# Directions:

01 - In a large bowl, combine chicken cubes, olive oil, BBQ sauce, smoked paprika, garlic powder, salt, and black pepper. Toss well to coat. Marinate for at least 15 minutes, or up to 2 hours refrigerated for enhanced flavor.
02 - Preheat grill to medium-high heat, approximately 400°F.
03 - Thread chicken, pineapple, and red onion alternately onto skewers, starting and ending with chicken pieces for structural stability.
04 - Place skewers on the grill and cook for 10 to 12 minutes, turning every 3 to 4 minutes while brushing with additional BBQ sauce, until chicken is cooked through and slightly charred.
05 - Remove kebabs from grill, rest for 2 minutes, and serve warm with additional BBQ sauce on the side.

# Expert Advice:

01 -
  • The pineapple gets slightly caramelized on the grill, making it taste like concentrated sweetness that balances the smoky BBQ sauce perfectly.
  • It looks absolutely showstopping when plated, so you'll feel like you made something restaurant-worthy without the stress.
  • Prep is genuinely quick, leaving you more time to actually enjoy your guests instead of being stuck in the kitchen.
02 -
  • Don't skip soaking the wooden skewers, or you'll spend your grilling time watching them smolder instead of enjoying the meal.
  • Chicken thighs are more forgiving than breasts because they have more fat—if you're nervous about drying out the protein, this is your answer.
  • Brush sauce on during the last few minutes of cooking, not at the start, so it caramelizes instead of burning.
03 -
  • Cut your chicken into uniform pieces so everything cooks at the same speed—uneven chunks lead to dry chicken and undercooked onion.
  • Keep a spray bottle of water near the grill to tame any flare-ups from dripping marinade, and brush sauce only in the final minutes so it caramelizes instead of burning.
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