BBQ Chicken Pineapple Kebabs

My neighbor showed up one June afternoon with a bag of gorgeous pineapples from the farmers market, and instead of letting them sit in the fruit bowl, we decided to throw them on the grill. That's when these kebabs came to life—a happy accident that turned into our go-to summer move. The moment those chunks hit the heat, the caramelization was immediate, and honestly, that combination of smoky BBQ with the natural sweetness of pineapple just clicked. Now whenever someone asks what to bring to a gathering, these are my answer.

I made a double batch of these for my cousin's backyard wedding, and watching people pick up a skewer, take that first bite, and just close their eyes in satisfaction—that felt like a little win. One guest actually asked for the recipe before leaving, which is when I knew I'd found something special. It's become the dish I make when I want to impress without breaking a sweat.

Ingredients

• Boneless, skinless chicken breast or thighs (500 g): Thighs are forgiving and stay juicier, but breasts work if you cube them evenly and don't overcook.
• BBQ sauce (120 ml, plus extra): This is your flavor foundation—I learned the hard way that using too little on the marinade means bland chicken, so don't skimp.
• Olive oil (1 tbsp): Helps the marinade coat everything evenly and keeps chicken from drying out on the grill.
• Smoked paprika (1 tsp): This is the secret that makes everyone ask what spice you used—it adds depth without heat.
• Garlic powder and salt (½ tsp each): Simple but essential for bringing out the chicken's natural flavor.
• Black pepper (¼ tsp): A tiny pinch goes a long way, especially when you're already getting smoky notes from the paprika.
• Red onion (1 medium): The slight sharpness cuts through the sweetness beautifully, and it caramelizes into something almost candy-like on the grill.
• Pineapple (1 medium): Fresh is non-negotiable here—canned will steam rather than char, and you'll miss out on that caramelized exterior.
• Wooden or metal skewers (8): If using wood, soak them for at least 30 minutes so they don't catch fire (trust me, charred skewers taste as bad as they sound).

Instructions

Prep and marinate:

Toss your chicken cubes with the olive oil, BBQ sauce, and spices in a large bowl, making sure every piece gets coated. Let it sit for 15 minutes at room temperature if you're in a hurry, or up to 2 hours in the fridge for deeper flavor—the longer sit really does make a difference in how tender everything becomes.

Get your grill ready:

Heat things up to medium-high (around 200°C or 400°F) and let it preheat for a few minutes. A hot grill is what gives you those beautiful char marks, so don't skip this step.

Build your skewers:

Thread chicken, pineapple, and red onion onto each skewer in an alternating pattern, always starting and ending with chicken pieces—this keeps everything stable and prevents the fruit from sliding around. Pack them snugly but not so tight that they're touching the grill unevenly.

Grill with intention:

Place skewers on the hot grill and let them sit for 3-4 minutes before turning, then brush with extra BBQ sauce on the flipped side. Keep turning every few minutes and brushing—you want that sauce to caramelize, not burn, so watch closely for the first couple minutes to gauge your heat level.

Finish and rest:

Cook until the chicken is cooked through (no pink inside) and everything has a light char, usually 10-12 minutes total. Pull them off and let them rest for 2 minutes so the juices redistribute and your chicken stays tender when you bite into it.

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There's something almost meditative about standing at the grill with tongs in hand, watching the transformation happen—the chicken going from pale to golden, the pineapple starting to bubble at the edges, the sauce darkening into this glossy glaze. By the time you plate them, you've created something that looks like restaurant-quality food, which is the real magic of a simple recipe.

Flavor Building Techniques

The magic here isn't in complexity but in layering—the marinade does the first wave of flavor work, then the grill adds smokiness and char, and finally that extra brushing of BBQ sauce on the flip caramelizes into this sticky-sweet glaze. I learned to brush the sauce only after the first flip so it doesn't burn on the initial sear, and that small timing tweak changed everything. The smoked paprika is your secret weapon because it whispers in the background without announcing itself, making people wonder what makes these taste so good.

Why Pineapple Belongs on the Grill

Raw pineapple is fine, but grilled pineapple is transcendent—the natural sugars caramelize and concentrate, creating this incredible sweetness that balances the savory chicken and smoky sauce. The heat also softens the fruit's texture slightly, so you're not fighting through chunks but actually enjoying how tender they become. That little cooking moment is what transforms a simple skewer into something people remember.

Make It Your Own

These kebabs are a framework, not a prescription, so I've swapped things around depending on what's in the market or what mood I'm in. Shrimp cooks faster (6-8 minutes total) so keep an eye on it, and halloumi actually gets those gorgeous char lines that are absolutely worth trying. You can easily throw in bell peppers, zucchini, or even mushrooms without changing the cooking time significantly.

• Try adding a pinch of chili flakes to the marinade if you want heat without complexity.
• Swap half the BBQ sauce for honey mixed with soy sauce for a different flavor profile that still caramelizes beautifully.
• Serve these with grilled corn on the cob and a cold coleslaw to round out the meal.

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These kebabs have a way of turning an ordinary evening into something worth remembering, and that's the whole point. Make them, watch the faces light up, and then make them again because everyone will ask.

Recipe FAQs

→ How long should the chicken marinate before grilling?

Marinate the chicken for at least 15 minutes to enhance flavor, though up to 2 hours is ideal for a deeper taste.

→ Can I use other vegetables instead of red onion?

Yes, bell peppers or zucchini are great alternatives that complement the grilled chicken and pineapple well.

→ What is the best way to cook these skewers evenly?

Grill on medium-high heat, turning every 3-4 minutes and brushing with extra glaze to ensure even cooking and caramelization.

→ Are there gluten-free options for the glaze?

Use gluten-free BBQ sauce varieties to keep this dish gluten-free while maintaining its smoky flavor.

→ What substitutions can I make for chicken?

Try shrimp, tofu, or halloumi for different textures and flavors that also pair well with the pineapple and glaze.