BBQ Chicken Pineapple Kebabs (Printer Friendly)

Tender grilled chicken skewers with pineapple and red onion, glazed in smoky BBQ sauce.

# 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

→ Assembling

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

# Directions:

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 - 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 to 12 minutes, turning every 3 to 4 minutes and brushing with extra BBQ sauce, until chicken is cooked through and slightly charred.
05 - Remove skewers from grill, rest for 2 minutes, and serve warm with additional BBQ sauce if desired.

# Pro Advice:

01 -
  • They come together in under an hour, so you can go from craving to eating without the stress.
  • The marinade does the heavy lifting—your chicken stays incredibly tender while those smoky flavors sink in.
  • Everyone gravitates toward the grill when these are cooking, and suddenly you've got people actually wanting to hang out in the kitchen with you.
02 -
  • Cube your chicken consistently—smaller pieces cook faster and dry out if you're not paying attention, so aim for uniform 2.5 cm chunks.
  • Don't flip constantly; let each side get a chance to develop color and flavor before moving things around, or you'll end up with pale, steamed kebabs instead of beautifully charred ones.
03 -
  • If your BBQ sauce has honey or sugar in it, add it mainly at the end of cooking so it caramelizes rather than burns on a cold grill.
  • Let the grill grates get properly hot and cleaned before you start—sticky residue is a sign of old buildup, and that's what causes sticking instead of beautiful sear marks.
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