BBQ Chicken Pineapple Kebabs

My neighbor brought over these kebabs to a summer potluck, and I watched them disappear faster than anything else on the table—including the fancy pasta salad nobody asked for. The caramelized edges on the chicken caught the late afternoon sun, and when I bit into one, that smoky BBQ glaze hit first, followed by a burst of juicy pineapple that made everything feel instantly better. I asked for the recipe that night, and it's been my go-to for feeding a crowd ever since, mostly because it looks impressive but requires almost no stress.

I made these for my kids' end-of-school-year celebration, and my daughter actually asked for seconds without being prompted—a moment I'm pretty sure should be framed. My son's friends kept coming back to the grill asking when the next batch would be ready, which meant I spent the afternoon happily threading skewers and watching my propane tank slowly empty. There's something about feeding teenagers that makes you feel like you've actually accomplished something real that day.

Ingredients

• Boneless, skinless chicken breast or thighs (500 g): Thighs are actually my secret weapon here because they stay juicier on the grill, but if you prefer white meat, just watch it closely so it doesn't dry out.
• BBQ sauce (120 ml, plus extra): Pick one you genuinely love drinking straight from the bottle because you're going to taste it in every bite, and store-bought is perfectly fine—no shame in that.
• Olive oil (1 tbsp): Helps the marinade coat evenly and keeps the chicken from sticking, which I learned the hard way on my first attempt.
• Smoked paprika and garlic powder (1 tsp and ½ tsp): These spices make the BBQ sauce taste homemade-ish, even though you're using the bottled stuff.
• Salt and black pepper (½ tsp and ¼ tsp): Taste your marinade before the chicken goes in because every BBQ sauce is different in terms of saltiness.
• Medium red onion, cut into 2.5 cm pieces: Red onion stays firm enough on the grill without falling apart, and it adds a visual pop that yellow onion just doesn't offer.
• Medium pineapple, cut into 2.5 cm chunks: Fresh pineapple makes a real difference—frozen works, but the texture changes and the juices run everywhere, which honestly can be messy but tasty.
• Wooden or metal skewers (8 total): If you're using wooden skewers, soaking them actually matters because I've had them char and snap mid-grilling when I skipped this step.

Instructions

Marinate your chicken in all the right flavors:

Toss your chicken cubes with the olive oil, BBQ sauce, smoked paprika, garlic powder, salt, and pepper in a bowl until everything is coated and glossy. Let it sit for at least 15 minutes—longer if you have time and your fridge is available, because the flavors get deeper and the chicken becomes more tender.

Get your grill ready:

Preheat to medium-high heat so it's hot enough to create those char marks but not so scorching that your chicken burns on the outside while staying raw inside. If you're using a grill pan on the stovetop, medium-high works just fine too.

Thread your skewers with intention:

Alternate chicken, pineapple, and red onion, starting and ending with chicken because it holds everything stable and looks balanced. Don't pack them too tightly—the vegetables need a little breathing room for even cooking.

Grill with attention and love:

Place skewers on the grill and let them cook undisturbed for 3 to 4 minutes before turning, then rotate and brush with extra BBQ sauce every time you flip them. Keep this up for 10 to 12 minutes total until the chicken feels firm and you see those beautiful charred edges.

Let them rest and breathe:

Pull them off the grill and let them sit for just 2 minutes before serving—this keeps the juices where they belong instead of running all over your plate.

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There was a moment at one of these grilling sessions when my wife and I were laughing about how simple the whole thing was, and she said something like, "This is why people actually show up to your cookouts"—which felt ridiculous but also kind of true. Sometimes a meal becomes about more than just eating; it becomes about standing around in the fading sunlight with people you care about, knowing that you fed them something that made them happy.

Variations to Keep Things Fresh

Swapping proteins changed my whole approach to these kebabs once I started experimenting—shrimp cooks faster and brings a different sweetness to the pineapple pairing, while tofu absorbs the BBQ sauce like a dream if you press it first. Halloumi is a wild card that squeaks between your teeth and doesn't cook through the same way, but it melts slightly at the edges and creates these little pockets of flavor. Bell peppers, zucchini, and even mushrooms can replace or join the red onion without needing any adjustment to timing or technique.

Serving Ideas That Actually Work

A bright green salad with lime vinaigrette cuts through the richness of the BBQ glaze and makes the whole meal feel balanced instead of one-note. Grilled corn on the cob becomes the perfect side because the grill is already hot and you're already standing there anyway. I've also served these over rice, tucked into soft rolls, or even chopped up and tossed into a grain bowl—they're flexible enough to work with whatever you've got happening that evening.

Flavor Tweaks and Customizations

Adding chili flakes to the marinade shifts the whole vibe toward something spicier and more complex, which is worth experimenting with if your crowd can handle heat. Honey brushed on in the final minute of grilling creates a glossy finish that photographs well and tastes indulgent. Experimenting with different BBQ sauce brands changes the baseline flavor profile entirely—some are sweeter, others more vinegary—so find one that speaks to you and own it.

• Keep a spray bottle of water nearby in case flare-ups happen; one quick spritz and your kebabs are safe.
• Cut your ingredients the night before and store them in containers so morning-of stress is basically nonexistent.
• Remember that carryover cooking happens even after you pull them off the grill, so don't overcook just because you're nervous.

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These kebabs have somehow become the thing people ask for by name at our house, which is both flattering and genuinely easy to deliver on. That's the sweet spot where a recipe lives—delicious enough to impress, simple enough not to stress over.

Recipe Questions & Answers

→ How do I prevent the chicken from drying out on the grill?

Marinate the chicken well and avoid overcooking by turning skewers frequently. Use medium-high heat for even cooking while retaining juiciness.

→ Can I substitute the pineapple with other fruits?

Yes, mango or peaches work well as alternatives, offering a similar sweet and juicy contrast to the smoky chicken.

→ What type of skewers work best for grilling?

Metal skewers conduct heat well, but wooden skewers soaked in water for 30 minutes prevent burning and add convenience.

→ Is it possible to use chicken thighs instead of breast?

Absolutely, thighs remain moist and tender during grilling, making them an excellent choice for these kebabs.

→ How can the smoky BBQ flavor be intensified?

Brushing additional BBQ sauce during grilling and adding smoked paprika in the marinade enhances the smoky notes deeply.