BBQ Chicken Pineapple Kebabs (Print-Friendly)

Grilled chicken with pineapple and red onion, brushed with smoky BBQ sauce for a flavorful summer dish.

# What You'll 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, soaked in water for 30 minutes if wooden

# How To Make It:

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, 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. Cook for 10–12 minutes, turning every 3–4 minutes and brushing with additional BBQ sauce until chicken is cooked through with light charring.
05 - Remove from grill, rest for 2 minutes, and serve warm with additional BBQ sauce on the side.

# Expert Advice:

01 -
  • The pineapple caramelizes on the grill and creates this sweet-tangy glaze that needs zero extra work.
  • Minimal prep, minimal cleanup, and you can have dinner ready in under 35 minutes from start to finish.
  • It's the kind of dish that looks impressive but tastes so effortless your guests won't believe how simple it actually is.
02 -
  • Don't skip soaking wooden skewers or they'll burn before the chicken finishes cooking—I learned this the hard way at a backyard dinner.
  • Cut all your pieces roughly the same size so everything cooks at the same pace and nothing ends up raw or overdone.
03 -
  • Turn the skewers every 3 to 4 minutes instead of constantly fidgeting—this is what creates that caramelized crust instead of just cooking the meat through.
  • Keep a spray bottle of water nearby in case of flare-ups from the dripping BBQ sauce, and always brush sauce on during the last few minutes so it caramelizes instead of burning.
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