BBQ Chicken Pineapple Kebabs

There is something undeniably joyful about a warm summer evening, the smell of smoke curling up from a hot grill, and a platter of vibrant, glazed kebabs waiting to be devoured. These BBQ Chicken Pineapple Kebabs with Red Onion are everything a great backyard dish should be: juicy, smoky, a little sweet, and impossibly easy to pull together. Tender chunks of marinated chicken are threaded alongside caramelized pineapple and charred red onion, then brushed generously with a rich BBQ glaze that clings to every surface. Whether you are hosting a full cookout or simply craving something special on a weeknight, these kebabs deliver big flavor in just 32 minutes from start to finish.

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The secret to these kebabs lies in the marinade. A generous half cup of BBQ sauce is combined with olive oil, smoked paprika, garlic powder, salt, and black pepper to create a coating that soaks deep into the chicken, infusing every cube with warmth and complexity. Even a short 15-minute marinade makes a noticeable difference, though letting the chicken rest in the refrigerator for up to two hours transforms it into something truly extraordinary. Once the skewers hit the hot grill, the sugars in the BBQ sauce and pineapple caramelize beautifully, producing those irresistible charred edges that define a perfect kebab.

Ingredients

• Protein & Marinade
• 500 g (1.1 lbs) boneless, skinless chicken breast or thighs, cut into 2.5 cm (1-inch) cubes
• 120 ml (½ cup) BBQ sauce, plus extra for brushing
• 1 tbsp olive oil
• 1 tsp smoked paprika
• ½ tsp garlic powder
• ½ tsp salt
• ¼ tsp black pepper
• Vegetables & Fruit
• 1 medium red onion, peeled and cut into 2.5 cm (1-inch) pieces
• 1 medium pineapple, peeled, cored, and cut into 2.5 cm (1-inch) chunks
• For Assembling
• 8 wooden or metal skewers (if wooden, soak in water for 30 minutes)

Dispense soap hands-free for quick handwashing and easier cleanup while cooking and handling ingredients.

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Instructions

Step 1 — Marinate the Chicken

In a large bowl, combine chicken cubes, olive oil, 120 ml BBQ sauce, smoked paprika, garlic powder, salt, and black pepper. Toss well to coat. Marinate for at least 15 minutes (up to 2 hours in the refrigerator for extra flavor).

Step 2 — Preheat the Grill

Preheat grill to medium-high heat (about 200°C/400°F).

Step 3 — Assemble the Skewers

Thread chicken, pineapple, and red onion alternately onto skewers, starting and ending with chicken pieces for stability.

Step 4 — Grill the Kebabs

Place skewers on the grill. Cook for 10–12 minutes, turning every 3–4 minutes and brushing with extra BBQ sauce, until chicken is cooked through and slightly charred.

Step 5 — Rest and Serve

Remove from grill, rest for 2 minutes, and serve warm with additional BBQ sauce if desired.

Zusatztipps für die Zubereitung

Damit die Kebabs gelingen, ist die richtige Vorbereitung entscheidend. Holzspieße sollten mindestens 30 Minuten vor dem Grillen in Wasser eingeweicht werden, damit sie nicht verbrennen. Achte beim Aufspießen darauf, dass die Zutaten nicht zu eng aneinandergepresst werden — etwas Abstand zwischen den Stücken sorgt für gleichmäßige Hitzeverteilung und schöne Röstaromen. Das Bestreichen mit zusätzlicher BBQ-Sauce während des Grillens alle paar Minuten verleiht jedem Bissen eine glänzende, intensiv aromatische Glasur. Stelle sicher, dass das Hähnchen eine Kerntemperatur von mindestens 75°C erreicht hat, bevor du die Spieße vom Grill nimmst.

Varianten und Anpassungen

Dieses Rezept lässt sich wunderbar abwandeln. Wer kein Hähnchen möchte, kann stattdessen Garnelen, Tofu oder Halloumi verwenden — alle drei eignen sich hervorragend für die BBQ-Marinade. Statt roter Zwiebel lassen sich auch Paprikastücke oder Zucchiniräder verwenden, die ebenfalls wunderschön karamellisieren. Für eine schärfere Note einfach Chiliflocken in die Marinade geben. Wer glutenfrei kochen möchte, sollte unbedingt die Zutatenliste der BBQ-Sauce prüfen und auf eine zertifiziert glutenfreie Variante zurückgreifen. Die Möglichkeiten sind nahezu unbegrenzt.

Serviervorschläge

Diese Kebabs kommen am besten zur Geltung, wenn sie frisch vom Grill serviert werden — noch dampfend und mit einem letzten Pinsel zusätzlicher BBQ-Sauce überzogen. Als Beilage empfiehlt sich ein frischer grüner Salat oder gegrillter Maiskolben, der die sommerliche Atmosphäre perfekt ergänzt. Wer ein Festmahl plant, kann die Spieße auch auf einer großen Holzplatte anrichten und mit frischen Kräutern garnieren. Ein kühles Getränk dazu, und der perfekte Sommerabend ist komplett.

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These BBQ Chicken Pineapple Kebabs with Red Onion are proof that summer cooking does not need to be complicated to be spectacular. With a handful of simple ingredients, a hot grill, and a generous brush of smoky BBQ sauce, you can create a dish that tastes like it took hours of work. At just 295 calories per serving and packed with 32 grams of protein, they are as nourishing as they are delicious. Make them once, and they will earn a permanent spot in your warm-weather recipe rotation — a guaranteed hit at every gathering, big or small.

Mix doughs, batters, and whipped cream easily for baking cakes, cookies, and everyday treats.

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Questions & Answers

→ What type of chicken is best for kebabs?

Boneless, skinless chicken breasts or thighs cut into uniform cubes ensure even cooking and tender bites.

→ Can I substitute the pineapple in the skewers?

Yes, fruits like mango or peaches work well, adding a sweet contrast to the smoky flavors.

→ How do I prevent the skewers from sticking to the grill?

Soak wooden skewers in water for at least 30 minutes before grilling to reduce burning and sticking.

→ What cooking temperature is ideal for these kebabs?

Medium-high heat around 200°C (400°F) ensures the chicken cooks through while achieving a nice char.

→ How long should the chicken marinate for best flavor?

Marinating for at least 15 minutes enhances flavor; up to 2 hours allows deeper seasoning.