BBQ Chicken Pineapple Kebabs (Printable)

Juicy grilled chicken paired with pineapple and vibrant red onion, coated in smoky BBQ glaze.

# What you need:

→ 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

→ Assembly

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

# How to make it:

01 - Combine chicken cubes, olive oil, BBQ sauce, smoked paprika, garlic powder, salt, and black pepper in a large bowl. Toss well to coat evenly. Marinate for at least 15 minutes or up to 2 hours in the refrigerator for enhanced flavor.
02 - Heat your grill to medium-high temperature, approximately 400°F.
03 - Thread chicken, pineapple, and red onion alternately onto skewers, starting and ending with chicken pieces for optimal stability during grilling.
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. Continue until chicken is cooked through with slight charring.
05 - Remove skewers from grill and allow to rest for 2 minutes. Serve warm with additional BBQ sauce on the side.

# Helpful Hints:

01 -
  • The sweet-and-smoky balance feels fancy but comes together faster than takeout.
  • Wooden skewers soaking while you prep is oddly meditative, and it means less cleanup later.
  • Guests always ask for the recipe because the charred pineapple is unexpected and memorable.
02 -
  • Don't skip the soak on wooden skewers; I once forgot and watched them go from char to full flame in seconds.
  • Pineapple juice is acidic and helps break down the chicken, so if your marinade time is short, the juice from cutting the fresh fruit actually helps.
  • Turn frequently and watch the heat—chicken can go from juicy to rubbery faster than you'd think, especially if your grill runs hot.
03 -
  • Fresh pineapple matters because the enzymes actually help tenderize the chicken while it marinates, and the flavor is infinitely brighter than canned.
  • Don't be shy with the BBQ sauce brush—it glazes, caramelizes, and protects the chicken from drying out, so the extra coats are doing real work.
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