BBQ Chicken Pineapple Kebabs (Printable)

Tender grilled chicken cubes with pineapple and smoky glaze, ideal for summer barbecues and quick meals.

# What You’ll Use:

→ 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, cut into 1-inch pieces
09 - 1 medium pineapple, peeled, cored, and cut into 1-inch chunks

→ Assembly

10 - 8 wooden or metal skewers, wooden skewers soaked in water for 30 minutes

# How-To:

01 - In a large bowl, combine chicken cubes, olive oil, ½ cup 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 in the refrigerator for enhanced flavor.
02 - Preheat grill to medium-high heat, approximately 400°F.
03 - Alternately thread chicken, pineapple, and red onion onto skewers, starting and ending with chicken pieces to ensure stability.
04 - Place skewers on the grill and cook for 10 to 12 minutes, turning every 3 to 4 minutes and brushing with additional BBQ sauce until chicken is cooked through and slightly charred.
05 - Remove skewers from grill and rest for 2 minutes. Serve warm with additional BBQ sauce on the side.

# Expert Advice:

01 -
  • The pineapple caramelizes as it cooks, turning into sweet little pockets of flavor that make people actually excited about grilled food.
  • You can prep everything ahead and just throw the skewers on the grill when guests arrive, which means you're not stuck cooking while everyone else relaxes.
  • Red onion softens beautifully on the grill and loses its sharp bite, becoming something almost buttery and mild.
02 -
  • Not all pineapple chunks cook at the same rate—bigger pieces stay firmer while smaller ones can get mushy, so try to cut everything to the same size or your kebab will feel unbalanced.
  • If your chicken is sticking to the grill, it means it's not quite done yet, so resist the urge to pry it loose before it's ready to naturally release.
03 -
  • Brush your grill grates with oil before cooking—it prevents sticking and helps those char marks develop beautifully without effort.
  • If you're making these for a crowd, thread all your skewers ahead of time and store them on a sheet tray covered with plastic wrap; your grilling becomes just about managing heat, not also prepping as people arrive.
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