Name: BBQ Pineapple Chicken Kabobs
Prep time: 20 min
Cook time: 10 min
Total time: 2 h 30 min
Cuisine: American
Ingredients: ⅔ cup BBQ sauce; ⅔ cup teriyaki sauce; 3 garlic cloves, minced; 1 tbsp fresh grated ginger; 2 lbs boneless skinless chicken breasts, cut into 1-inch chunks; 2 cups pineapple chunks (fresh preferred); 1 red bell pepper, cut into 1.5-inch pieces; 1 sweet onion, cut into 1.5-inch pieces; 2 tbsp canola oil; Kosher salt and black pepper, to taste; Skewers (metal or soaked bamboo)

There’s something about grilling that just screams summer—especially when it involves juicy chicken, sweet pineapple, and a sticky, garlicky glaze that caramelizes beautifully over an open flame. BBQ Pineapple Chicken Kabobs are the kind of dish that looks impressive on the plate but is surprisingly easy to pull together. Whether you’re firing up the backyard grill or using an oven or air fryer indoors, this recipe brings tropical flair and bold, satisfying flavor to the table.

What makes these kabobs stand out? It’s all about the contrast: smoky grilled chicken meets the bright sweetness of pineapple, paired with the crunch of peppers and onions, all coated in a rich BBQ-teriyaki glaze that clings to every bite. It’s vibrant, family-friendly, and absolutely packed with flavor.

This recipe has become a staple in my kitchen, especially when I’m feeding a crowd. I first made it for a casual weekend BBQ, and it was one of those meals where people kept coming back for seconds—and asking for the recipe before they left. Since then, I’ve kept it in regular rotation. It’s easy to prep ahead of time, makes for great leftovers, and works equally well for meal prepping lunches or impressing guests.

Plus, if you’re looking for something that both kids and adults will love, this BBQ Pineapple Chicken Kabobs checks all the boxes. It’s colorful, flavorful, and easy to customize depending on what you have on hand. Let’s dive into all the reasons why this needs to be your next grilled go-to.

Why You’ll Love This BBQ Pineapple Chicken Kabobs Recipe

Effortlessly delicious: With only a handful of ingredients and minimal prep, this dish comes together easily—even if you’re not confident in the kitchen. The marinade does most of the heavy lifting when it comes to flavor.
Crowd-pleaser: These kabobs are always a hit at cookouts, family dinners, or even casual weeknight meals. They’re colorful, flavorful, and fun to eat off a skewer.
Sweet, smoky, and tangy: The sauce hits that perfect balance between the deep smokiness of BBQ sauce and the bright, slightly sweet tang of teriyaki. Add in a punch of fresh garlic and ginger, and you’ve got a marinade worth repeating.
Customizable: Don’t like pineapple? Swap it out for mango or even peaches. Want more heat? Add chili flakes to the marinade. You can easily adjust the protein or veggies to match your tastes or dietary needs.
Healthy, but indulgent: You get that rich, glazed flavor without needing deep frying or heavy ingredients. Plus, the natural sweetness from pineapple means you can keep added sugar to a minimum.
Kid-approved: Something about food on sticks is automatically more fun for kids. And with the sweet, sticky glaze, they’ll be reaching for seconds.

Health Benefits

These BBQ Pineapple Chicken Kabobs aren’t just tasty—they’re also a surprisingly balanced meal. The recipe features lean protein, vitamin-rich vegetables, and the natural sugars of pineapple. Here are a few key health perks:

Lean protein: Chicken breast is low in fat and high in protein, which supports muscle growth and helps keep you full longer.
Vitamins and minerals: Pineapple is rich in vitamin C and antioxidants, while bell peppers and onions bring in fiber, potassium, and more vitamin C.
Low in added sugar: While many BBQ sauces are sweet, using a combination of BBQ and teriyaki sauce helps strike a better balance. You can also opt for low-sugar varieties or homemade versions.
Grilled not fried: This cooking method keeps the fat content lower and avoids extra oils, making the dish lighter and more heart-healthy.
Anti-inflammatory ingredients: Ginger and garlic both have well-documented anti-inflammatory and immune-supporting properties.

So yes, it’s totally possible to have something that feels indulgent but still aligns with a healthier eating style.

Preparation Time, Servings, and Nutritional Information

Total Time:
Prep Time: 20 minutes
Marinating Time: 2 hours (up to 8 hours)
Cook Time: 10 minutes
Total: Approximately 2 hours 30 minutes

Servings: Makes 6 kabobs (serves 4–6 people depending on portion size)

Nutritional Information (per serving):
Calories: 310
Protein: 28g
Carbohydrates: 22g
Fat: 10g
Fiber: 3g
Sugar: 12g
Sodium: 600mg

Ingredients List

For the Sauce/Marinade

⅔ cup BBQ sauce (look for a smoky or tangy version, or use your favorite brand)
⅔ cup teriyaki sauce (reduced sodium is a great option here)
3 garlic cloves, minced
1 tablespoon fresh grated ginger (adds a lovely warmth and bite)

For the Kabobs

2 pounds boneless, skinless chicken breasts, cut into 1-inch chunks
2 cups fresh pineapple chunks (avoid canned if possible for better texture and flavor)
1 red bell pepper, cut into 1.5-inch pieces
1 sweet onion, cut into 1.5-inch pieces
2 tablespoons canola oil (or any neutral high-heat oil)
Kosher salt and freshly ground black pepper, to taste
Bamboo or metal skewers (if using bamboo, soak in water for at least 30 minutes)

Step-By-Step Cooking Instructions

Prepare the Marinade
In a medium bowl, whisk together the BBQ sauce, teriyaki sauce, minced garlic, and grated ginger. Reserve ½ cup of this marinade to use for basting later.
Marinate the Chicken
Place the chicken chunks in a large zip-top bag or shallow dish. Pour the remaining marinade over the chicken and make sure each piece is well coated. Seal and refrigerate for at least 2 hours, ideally up to 8 hours. This allows the flavors to deeply infuse into the meat.
Prep the Skewers
After marinating, remove the chicken from the fridge and let it come to room temperature for 10–15 minutes. This helps it cook more evenly.
Thread the marinated chicken onto the skewers, alternating with pineapple chunks, bell pepper pieces, and onion slices. Leave a little space between each item for even cooking.
Preheat the Grill
Heat your grill to medium heat (about 375°F). Clean and lightly oil the grates to prevent sticking. If you’re using an indoor grill pan or an oven, preheat to 400°F.
Season and Oil
Brush each assembled skewer lightly with canola oil and sprinkle with a pinch of kosher salt and black pepper.
Grill the Kabobs
Place the skewers on the preheated grill. Cook for about 8–10 minutes, turning every 2–3 minutes for even charring. During the last 2 minutes of cooking, brush the skewers with the reserved marinade to enhance the glaze.
Check for Doneness
Use a meat thermometer to ensure the chicken has reached 165°F at the thickest part. Once done, remove from the grill and let rest for a couple of minutes before serving.

How to Serve

These kabobs are incredibly versatile and can be served in several delicious ways:

Over steamed jasmine or basmati rice
With a side of coconut rice for an extra tropical touch
On a bed of mixed greens with a drizzle of sesame vinaigrette
In flatbreads or pitas with a smear of garlic sauce or hummus
With roasted sweet potatoes or grilled corn on the cob

Pairing Suggestions

While this is a complete meal on its own, here are a few fun pairings to take things up a notch:

Sides:
- Grilled zucchini or asparagus
- A fresh cucumber and tomato salad with lemon dressing
- Garlic mashed potatoes for a hearty twist
Drinks:
- Sparkling lemonade or iced tea
- A pineapple mocktail with lime and mint
- For a more festive option, try a non-alcoholic mojito with fresh mint and ginger

Storage, Freezing & Reheating Instructions

Storage:
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The kabobs reheat well and can be enjoyed cold or warm.

Freezing:
You can freeze the marinated chicken (uncooked) in a sealed bag for up to 3 months. Let it thaw in the fridge overnight before threading onto skewers and grilling. You can also freeze cooked kabobs—just remove the meat and veggies from the skewers before freezing for easier storage.

Reheating:
Reheat in the microwave for 1–2 minutes or in a 350°F oven for 10 minutes until heated through. To keep them moist, sprinkle with a little water or extra marinade before reheating.

Common Mistakes to Avoid

Skipping the marinade time: Don’t rush this step. The longer the chicken marinates, the deeper the flavor.
Overcrowding the skewers: Leave space between each piece to allow even cooking.
Using canned pineapple: Fresh pineapple gives a better texture and flavor. Canned tends to be too soft and can fall apart on the grill.
Not soaking wooden skewers: If you’re using bamboo skewers, soak them to prevent burning on the grill.
Overcooking the chicken: Keep a close eye on the grill. Chicken can dry out quickly, so a meat thermometer is your best friend.

Pro Tips

Use a basting brush to apply extra marinade during grilling for that glossy, caramelized finish.
Rotate the skewers often to get those perfect grill marks on each side.
Cut everything evenly so the pieces cook at the same rate and nothing burns or undercooks.
Try it with chicken thighs if you want even juicier kabobs—they’re more forgiving on the grill.
Add some heat with a dash of chili garlic sauce or crushed red pepper in the marinade for a spicy kick.

Frequently Asked Questions (FAQs)

Can I bake these instead of grilling?
Yes! Preheat your oven to 400°F and bake on a foil-lined baking sheet for about 15–20 minutes, flipping halfway through. Broil for 1–2 minutes at the end for extra char.

Can I use canned pineapple?
Fresh is best for flavor and texture, but if you must use canned, choose chunks in juice (not syrup) and pat them dry.

How far in advance can I make these?
You can marinate the chicken up to 24 hours ahead. Skewers can be assembled a few hours in advance and kept in the fridge until ready to grill.

What’s a good vegetarian alternative?
Use tofu or tempeh instead of chicken and load up on extra veggies like mushrooms, zucchini, and cherry tomatoes.

Do I have to use BBQ and teriyaki together?
No, but the combo gives a rich, layered flavor. You can stick with just one if you prefer, but the balance of sweet and savory is ideal.

How do I prevent the chicken from drying out?
Don’t overcook it and be sure to marinate. The marinade locks in moisture and adds tenderness.

What kind of BBQ sauce works best?
A smoky or slightly sweet BBQ sauce pairs best with the pineapple. Avoid overly spicy sauces unless you want to add heat.

Can I cook these in the air fryer?
Yes! Cook at 375°F for 10–12 minutes, flipping halfway through. Don’t overcrowd the basket.

How do I clean grill grates easily?
Preheat the grill, then scrub with a grill brush. Oil lightly before cooking to reduce sticking.

Are these good for meal prep?
Absolutely. Make a batch on Sunday and enjoy them throughout the week in bowls, salads, or wraps.

Conclusion & Call to Action

If you’re looking for a vibrant, flavor-packed meal that brings the taste of summer straight to your table, these BBQ Pineapple Chicken Kabobs are it. They’re easy to make, packed with bold, tropical flavors, and adaptable to any kitchen setup—grill, oven, or air fryer. Whether you’re hosting a backyard gathering or prepping meals for the week, this recipe delivers every time.

I’d love to hear how yours turn out! Give them a try and leave a comment with your thoughts. Better yet, snap a photo and tag me—I can’t wait to see your delicious creations.