Easy BBQ Pineapple Chicken Kabobs Dinner

I first made these BBQ pineapple chicken kabobs for a Father’s Day cookout when I completely misjudged how much food people would actually eat. I remember standing at the grill thinking I had made way too much chicken, then watching the skewers disappear faster than anything else on the table.

Why This Recipe Works
Here’s the thing: the marinade does most of the work, and the pineapple isn’t just decoration. It actually helps tenderize the chicken and adds sweetness that balances the salty BBQ-teriyaki glaze. What I figured out is that skewers taste better when every bite has a mix of sweet, smoky, and slightly charred edges instead of just plain grilled chicken.

Ingredient Notes
I use chicken thighs because they stay juicy over high heat, especially with sticky marinades. Fresh pineapple gives better caramelization, but canned pineapple works if that’s what you’ve got. Bell peppers and onions aren’t just filler—they soak up the sauce and get slightly sweet and smoky on the grill.

How to Make It
I start by cutting the chicken into even chunks so everything cooks at the same speed. Then I mix BBQ sauce with a bit of teriyaki sauce, garlic, and a splash of pineapple juice from the cutting board or can. I’ve rushed marinades before, and it always shows, so I try to let it sit at least 30 minutes, longer if I have time.

Once the chicken is coated, I thread it onto skewers, alternating with pineapple chunks, peppers, and onions. I try not to overcrowd them because tight spacing just steams everything instead of giving that grilled edge.

On the grill, I keep the heat medium-high and turn them often. The sauce gets sticky fast, and I’ve burned more skewers than I’d like to admit by walking away too long. The smell when they hit the heat is intense—in a good way—sweet pineapple mixing with smoky BBQ and charred edges.

Things I Learned the Hard Way
If you don’t oil the grill or the skewers properly, the sugar in the BBQ sauce sticks and tears everything apart. Also, pineapple chunks too big won’t cook evenly, and too small ones disappear into mush. Balance matters more than people think with kabobs.

Storage & Serving Suggestions
They keep in the fridge for about 2–3 days and reheat best in a hot pan or oven. I usually serve them with rice, grilled bread, or just straight off the stick at the table. Leftovers also work surprisingly well chopped into wraps or fried rice.

Sophie Bennett

Easy BBQ Pineapple Chicken Kabobs Dinner

Sweet and smoky chicken kabobs with pineapple, peppers, and onions glazed in a BBQ-teriyaki marinade and grilled to perfection.

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Prep Time 20 minutes mins

Cook Time 15 minutes mins

Marinating Time 1 hour hr

Total Time 1 hour hr 35 minutes mins

Servings: 4 servings

Ingredients Method Notes

Ingredients

  

• 1 1/2 lbs chicken thighs cut into chunks
• 1 cup BBQ sauce
• 1/4 cup teriyaki sauce
• 2 tablespoons pineapple juice
• 2 cups fresh pineapple chunks
• 1 red bell pepper cut into chunks
• 1 green bell pepper cut into chunks
• 1 small red onion cut into chunks
• 2 cloves garlic minced
• Salt and pepper to taste
• Wooden or metal skewers

Method

 

1. In a bowl, mix BBQ sauce, teriyaki sauce, pineapple juice, garlic, salt, and pepper.
2. Add chicken and marinate for at least 30 minutes (longer if possible).
3. Thread chicken, pineapple, peppers, and onion onto skewers, alternating ingredients.
4. Preheat grill to medium-high heat and lightly oil grates.
5. Grill skewers for 12–15 minutes, turning often and brushing with extra marinade until chicken is cooked through and slightly charred.
6. Remove and rest for a few minutes before serving.

Notes

Don’t overcrowd skewers or they’ll steam instead of grill. Watch carefully because the sugar in BBQ sauce can burn quickly. Fresh pineapple gives better caramelization, but canned works in a pinch.