These pineapple BBQ chicken kabobs are everything I want in a summer dinner: Juicy chicken, sweet caramelized pineapple, smoky sauce, and zero stress. This recipe has been on repeat at our house for years—and it never gets old.
The kabobs I make all summer long
This is one of those recipes I come back to again and again, especially when it’s too hot to even think about turning on the stove. You thread everything on skewers, brush it with the easiest-ever BBQ glaze, grill for 15 minutes, and just like that—dinner is done. We serve these kabobs with rice (or couscous if I’m being fancy), or just a big bowl of coleslaw and watermelon when I don’t want to cook anything else. Cold drinks, patio table, kids running around barefoot? Absolute summer magic.
I love how these taste straight off the grill—chicken with just the right char, juicy pineapple with those golden edges, and peppers that still have a bit of bite. The glaze caramelizes beautifully thanks to the BBQ sauce and pineapple juice, and it’s just sticky enough to coat everything without being a mess.
And the best part? If there are leftovers (rare, but it happens), I pull everything off the skewers and stuff it into wraps with lettuce and ranch the next day. Even better cold!
Ingredient notes and swaps
You can use pretty much any BBQ sauce here, but I have to tell you—I’ve been using Stubb’s since sometime in the mid-2000s. I don’t even remember when I first bought it, but it’s the one I reach for without thinking, and somehow that makes me feel… weirdly old and loyal. But truly, any thick-ish BBQ sauce with a little sweetness will work.
I use canned pineapple most of the time because I’m usually trying to get dinner on the table fast, and I like using the juice for the marinade. But fresh works great too, especially if you’re already cutting one up. I use regular boneless skinless chicken breasts, cut into generous chunks. Red onion and bell peppers (usually red and green) give the skewers that classic look and sweet-savory balance. If you want to mix things up, you can easily swap in zucchini!
Real-life tips (from someone who actually makes these)
Cut your chicken and veggies into sturdy chunks. I know the temptation to go small, but small pieces fall apart, twist weird on the skewer, and burn faster. I aim for about 1.5-inch squares and they hold up beautifully.
Don’t skip the marinade step—it’s only 15–20 minutes in the fridge, but it gives the glaze time to soak into the chicken and makes a big difference. Just make sure to spoon out some marinade into a separate dish before brushing it on raw chicken. That way, you can safely brush the rest on during grilling without cross-contaminating.
Turn the kabobs often on the grill so everything cooks evenly and gets that nice golden color without burning. I usually set a timer and turn every 3–4 minutes until they’re done.
And if you want to prep ahead…
… you can chop everything in the morning, store it in containers in the fridge, and then assemble and marinate closer to dinnertime. Leftovers keep well in the fridge for up to 3 days and taste great cold or reheated.
Printable recipe
Pineapple BBQ Chicken Kabobs
Ingredients
- 1 pound boneless, skinless chicken breasts (cut into cubes)
- 2 small green peppers (cut into 1.5 inch squares)
- 2 small red peppers (cut into 1.5 inch squares)
- 1 red onion (cut into chunks)
- 2 cups pineapple chunks (canned or fresh both work)
- ¾ cup barbecue sauce
- 3 tablespoons pineapple juice (use juice from can, or drippings from slicing fresh pineapple)
- 1 tablespoon soy sauce
Instructions
- Assemble kabobs: Thread chicken, both peppers, onion and pineapple chunks alternately on skewers.1 pound boneless, skinless chicken breasts, 2 small green peppers, 2 small red peppers, 1 red onion, 2 cups pineapple chunks
- Marinate: Whisk together barbecue sauce, pineapple juice and soy sauce. Place the kabobs in a shallow dish and brush with about ⅓ of the marinade (make sure to spoon it out first and then brush it on, do not dip the dirty brush back into the fresh marinade). Marinate in the fridge for 15-20 minutes.¾ cup barbecue sauce, 3 tablespoons pineapple juice, 1 tablespoon soy sauce
- Grill: Place kabobs on a lightly oiled grill over medium heat. Grill for 12-15 minutes (or until chicken is done and vegetables are tender), turning often, and brushing with the remaining marinade.
I first posted this recipe on June 13, 2019. I updated it with fresh text and new photos on July 6, 2025. The recipe has stayed the same!
Kathleen says
I have pulled many dinner ideas from Pinterest, but this is the first time I have left a comment. This dinner was delicious! Since we had some boneless pork chops left over, I used that in lieu of chicken. With the delicious bbq glaze and the kebab items placed atop a bed of rice it was a filling and simple dinner. Will definitely be repeating this dish!