BBQ Pineapple Chicken Kabobs
These BBQ Pineapple Chicken Kabobs combine juicy chicken thighs with caramelized fresh pineapple and a smoky-sweet marinade. Perfect for summer grilling and sure to impress guests.
Equipment
- Grill
- Wooden or metal skewers
- Mixing bowl
- Knife & cutting board
- Measuring spoons/cups
Ingredients
- 1.5 lbs chicken thighs boneless, skinless, cut into 1.5-inch cubes
- 2 cups fresh pineapple chunks
- 1 red bell pepper cut into chunks (optional)
- Skewers soaked if wooden
Marinade:
- 1/4 cup soy sauce
- 2 tbsp brown sugar
- 2 tbsp olive oil
- 1 tbsp apple cider vinegar
- 2 garlic cloves minced
- 1 tsp smoked paprika
- Salt and pepper to taste
Instructions
- Make the marinade: Combine soy sauce, brown sugar, olive oil, vinegar, garlic, smoked paprika, salt, and pepper.
- Marinate the chicken: Add cubed chicken to the marinade. Cover and refrigerate for at least 2 hours or overnight.
- Prep pineapple: Cut fresh pineapple into slightly larger chunks than the chicken. Pat dry to prevent flare-ups.
- Assemble skewers: Alternate chicken, pineapple, and optional veggies on skewers. Don't overcrowd.
- Preheat grill to medium-high heat.
- Grill skewers: Cook for 12–15 minutes, turning every 3–4 minutes until chicken is fully cooked and pineapple is caramelized. Internal chicken temperature should reach 165°F.
- Serve hot with sides like coconut rice or grilled corn. Garnish with lime wedges or fresh herbs if desired.
Notes
Chicken thighs stay juicier than breasts and are more forgiving.
Fresh pineapple works best, but canned can be used if well-drained.
Soak wooden skewers for 30 minutes to prevent burning.
Leftovers are great in wraps, salads, or grain bowls.
Nutrition
Calories: 310kcalCarbohydrates: 22gProtein: 28gFat: 12gSugar: 13g
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