BBQ Chicken Pineapple Kebabs (Print out)

Grilled chicken, pineapple, and red onion skewers brushed with smoky BBQ sauce—ideal for summer gatherings.

# What You'll Need:

→ Protein & Marinade

01 - 1.1 lbs boneless, skinless chicken breast or thighs, cut into 1-inch cubes
02 - 1/2 cup BBQ sauce, plus extra for brushing
03 - 1 tablespoon olive oil
04 - 1 teaspoon smoked paprika
05 - 1/2 teaspoon garlic powder
06 - 1/2 teaspoon salt
07 - 1/4 teaspoon black pepper

→ Vegetables & Fruit

08 - 1 medium red onion, 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, or 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, beginning 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 additional BBQ sauce, until chicken is cooked through and slightly charred.
05 - Remove from grill and rest for 2 minutes. Serve warm with additional BBQ sauce as desired.

# Expert Advice:

01 -
  • Quick and easy: Only 20 minutes of prep and 12 minutes on the grill — weeknight-friendly and weekend-worthy.
  • Bold, layered flavor: Smoky BBQ sauce, sweet pineapple, and savory marinated chicken create a perfectly balanced bite every time.
  • Naturally gluten-free: Simply choose a certified gluten-free BBQ sauce and this dish suits a wide range of dietary needs.
  • Crowd-pleasing presentation: Colorful skewers loaded with golden pineapple and vibrant red onion look as good as they taste.
  • Versatile and customizable: Swap proteins, change vegetables, or dial up the heat — this recipe welcomes creativity.
02 -
  • Marinate longer for deeper flavor: If time allows, let the chicken marinate for the full 2 hours in the refrigerator — the difference in taste is remarkable.
  • Soak wooden skewers: Always soak wooden skewers in water for at least 30 minutes before grilling to prevent burning and splintering.
  • Start and end with chicken: Threading chicken pieces at both ends of each skewer helps anchor the other ingredients and ensures even cooking throughout.
  • Brush frequently: Apply extra BBQ sauce every 3–4 minutes as you turn the skewers to build up a sticky, caramelized glaze.
  • Rest before serving: Allow the kebabs to rest for 2 minutes off the grill so the juices redistribute and every bite stays perfectly moist.
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