Chicken and Pineapple Barbecue Skewers

Fire up the grill, friends — these BBQ Chicken and Pineapple Skewers are about to become your new summer favorite! Juicy chicken, sweet fresh pineapple, colorful bell peppers, and onion all threaded together, grilled to smoky perfection, and brushed with that sweet-spicy barbecue sauce. They’re easy to prep ahead, fun to eat, and always a crowd-pleaser at our ranch cookouts.

Course Main Course

Cuisine American

Keyword BBQ Chicken and Pineapple, Chicken Pineapple Kabobs, Hawaiian Skewers

Prep Time 15

Cook Time 20

Total Time 35

Servings

Calories 166kcal

Author Evelyn Osborn

Equipment

Wooden Skewers
Sharp Knife
Cutting Board
Basting Mop or
Basting Brush
Pineapple Peeler/Corer/Slicer optional

Ingredients

2 boneless skinless Chicken Breasts cut into 1-inch cubes
½ pineapple cut into 1-inch chunks
1 red bell pepper cut into 1-inch pieces
½ onion cut into 1-inch pieces
¼ cup barbecue sauce (Sweet Baby Ray's)
8 skewers

Instructions

Prepare the ingredients: Divide your cubed chicken, pineapple chunks, bell pepper slices, and onion pieces into 8 roughly equal portions. This helps ensure each skewer gets a nice balance of everything.
Thread the skewers: If using wooden or bamboo skewers, soak them in water for at least 30 minutes (or overnight) so they don’t burn on the grill.Alternately thread the chicken cubes, pineapple chunks, bell pepper slices, and onion pieces onto the skewers, repeating until all the ingredients are used. Don’t pack them too tightly — leave a little space so everything cooks evenly.
Grill the skewers: Preheat your grill to medium-high heat. Place the skewers on the grill and cook for about 6–8 minutes per side, turning once, until the chicken is no longer pink in the center and has nice char marks.
Add the BBQ sauce: Brush or Mop your favorite barbecue sauce generously over the skewers. Continue grilling for another 1–2 minutes per side until the sauce is caramelized and slightly sticky. Watch closely so the sauce doesn’t burn.

Nutrition