This grilled chicken kabobs recipe with pineapple, onions, and peppers are packed with flavor and so easy to prepare. This light and flavorful meal is perfect for summer grilling, camping, and backyard parties.
Suitable for Gluten Free diets. Post includes Weight Watchers points.
Pineapple grilled chicken kabobs are so fun to make and eat. It’s even fun to say the word “kabob.” But more importantly, this grilled chicken kabobs recipe is easy to prepare, cooks super quickly, and tastes utterly phenomenal.
Grilled shish kabobs chicken are loaded with protein and veggies, and the sweetness of the pineapple and the tang of the BBQ sauce make the grilled chicken kabobs vegetables marinade irresistibly flavorful. Plus, eating food from a stick is just plain fun, so kids will love this exciting way to switch up a simple chicken dinner.
The portability of BBQ grilled chicken kabobs also makes this the perfect meal for serving at a pool party, backyard BBQ, and even while camping. Simply prep the chicken skewers in advance and grill them up when you are ready.
Want more easy grilled chicken recipes? Then check out this Grilled Buffalo Chicken, Grilled Huli Huli Chicken, and these Lemon Oregano Grilled Chicken Tenders.
Why Make This Recipe
- Easy to Make – Easy prep, even in advance, and no long marinating required.
- Healthy – Grilled shish kabobs chicken is a great source of protein, plus these skewers are loaded with veggies.
- Perfect for Parties – Advanced prep and a big bang for your buck make these perfect for parties. And food on a stick is the ultimate party food!
Ingredient Notes
- Chicken – Chicken breast is perfect for this recipe, but you could also use boneless, skinless chicken thighs.
- Bell Pepper – Choose your favorite color of bell pepper or use a mix.
- Onion – Sweet onion and red onion are not as sharp as white onion.
- Pineapple – Canned pineapple will work, but fresh pineapple is a real treat when it’s available.
- Olive Oil – Use any neutral oil as it’s meant to keep the chicken from sticking rather than adding flavor.
- BBQ Sauce – All the BBQ flavor of this dish comes from the BBQ sauce, so choose one that your family loves. Sweet Baby Rays is a favorite in our house.
How To Make Grilled Chicken Kabobs
Get full ingredients list and instructions from the recipe card below.
- Preheat a grill or grill pan to medium-high heat.
- Cut the chicken, peppers, onions, and pineapple into one-inch pieces.
- Thread chicken, veggies, and fruit onto skewers alternating until each skewer is full.
- Brush lightly with olive oil and season with salt and pepper.
- Add the skewers to the grill and cook for 5 minutes. Turn and cook for 5 minutes on the other side.
- When the chicken has reached 165 degrees F / 74 degrees C, brush with BBQ sauce and cook for an additional 2-3 minutes to heat the sauce.
- Serve warm with your favorite sides.
Note: Always check for doneness with a meat thermometer. The temperature should be 165 degrees F / 74 degrees C when inserted into the thickest part of the chicken.
Tips For Success
- Use boneless, skinless chicken breasts or thighs. They cook evenly and stay moist on the grill, so you have tender and juicy chicken and vegetables.
- Cutting the meat and veggies into similar-sized pieces will ensure even cooking.
- Marinating the chicken isn’t required, but sprinkling with seasoning and letting the chicken rest for at least 30 minutes in the fridge can really enhance the flavor. Marinated chicken may also be more tender.
- Soak wooden skewers in water for 30 minutes before assembling the kabobs, and the wood won’t burn as easily.
- Thread the chicken, onions, bell peppers, and pineapple onto the skewers, alternating the ingredients for a visually appealing presentation.
- Make sure to leave a little space between each ingredient on the skewer to allow for even cooking. Don’t overload the skewers.
- Preheat the grill to get a nice sear on the chicken.
- Brush with oil to prevent the skewers from sticking to the pan.
- Cooking times will vary depending on the thickness of the chicken and the heat of the grill. Keep a close eye on the kabobs and flip them as needed to ensure they cook evenly.
- Don’t brush with BBQ sauce until the last few minutes of cooking. This will prevent the sauce from burning.
- Always check for doneness with a meat thermometer. The internal temperature should be 165 degrees F / 74 degrees C when inserted into the thickest part of the chicken pieces.
- Allow the grilled chicken kabobs to rest before serving.
Variations
- Swap The Meat – Use chicken thighs instead of chicken breast, or try beef or pork for a tasty twist.
- Make It Spicy – Add a sprinkle of cayenne pepper when seasoning the chicken, and thread some sliced poblanos or jalapenos onto the skewers.
- Marinate It – Season the meat and the veggies and let them marinate in the fridge for at least 30 minutes.
Budget-Friendly Tips
- Buy Chicken In Bulk – Purchase chicken on sale or in bulk packages to save money and freeze for later use.
- Shop Local – Local in-season veggies are usually less expensive than those found in a grocery store.
- Grow Your Own – Plant a garden and grow your own veggies.
- Double the Veggies – Add more veggies to bulk out the skewers while using less chicken.
- Serve With Rice – Rice is an easy and inexpensive side to serve with chicken kabobs.
Prep Ahead And Storage
- Prep Ahead – You can prepare the raw chicken skewers up to 2 days in advance and store them in the fridge until you are ready to grill them.
- Store – Leftover chicken skewers can be stored in the fridge for up to 3 days.
- Freeze – Cubed chicken that’s ready to be skewered freezes well. The textures of the veggies may change during freezing, so we recommend adding fresh veggies to the skewers.
Meal Prep
- Enjoy this meal today and eat leftovers for 3 more days.
- Make a double batch and use the leftovers for easy lunches.
- Use leftovers in salads, wraps, and tacos.
- Serve leftovers with rice.
FAQs
It’s so easy to thread the chicken and veggies onto the skewers in advance and store them in the fridge. You can do this up to 2 days in advance; just be sure to wrap the tray well with plastic wrap.
This recipe makes 8 kabobs with a serving size of 2 kabobs per person.
You will need to grill these BBQ Chicken Kabobs for about 5 minutes per side to cook the chicken and then for about 2 minutes per side to warm the BBQ sauce.
Heat the grill or grill pan to medium-high heat. Cook until the chicken reaches 165 degrees F / 74 degrees C when checked with a meat thermometer.
If you don’t have an outdoor grill, you can still enjoy these tasty kabobs. Bake this grilled chicken kabobs recipe in the oven at 375 degrees F / 190 degrees C for 20-25 minutes and flip the chicken skewers halfway through cooking.
Serving Suggestions
- Loaded Ranch Potato Salad.
- Instant Pot Cilantro Lime Rice.
- Grilled Watermelon Salad.
- Pineapple Upside Down Cupcakes.
More Recipes You May Like
- Grilled Chicken Wings.
- Grilled Buffalo Chicken.
- Honey Garlic Chicken Tenders.
- Jerk Chicken Wings.
- Grilled Huli Huli Chicken.
Weight Watchers Points
There are 3 Blue Plan SmartPoints in one serving of this.
Get The BBQ Chicken Kabobs with Pineapple Recipe:
Juicy Pineapple Grilled Chicken Kabobs
Ingredients
- 1 pound (454g) boneless skinless chicken breast cut into 1-inch cubes
- 2 bell peppers cut into 1-inch pieces, use different colors
- 1 large onion cut into 1-inch pieces
- ½ pineapple peeled, cored, and cut into 1-inch cubes
- 1 tablespoon olive oil
- ⅓ cup (75g) BBQ sauce
Instructions
- Prep the kabobs by threading the ingredients onto wooden or metal skewers, alternating between chicken, peppers, onion, and pineapple. These don’t have to be layered any specific way, just make sure to mix up the veggies and chicken.
- Brush the skewers with olive oil and season lightly with salt and pepper.
- Heat a grill or a grill pan to medium-high heat. Cook the chicken kabobs for 5 minutes. Then, flip the skewers and cook for an additional 5 minutes, or until the internal temperature of the chicken registers 165 degrees F / 74 degrees C on an instant read thermometer.
- Brush the kabobs with BBQ sauce and cook for an additional 2-3 minutes per side, or just until the BBQ sauce is warmed through.
Notes
-
- Use boneless, skinless chicken breasts or thighs. They cook evenly and stay moist on the grill, so you have tender and juicy chicken and vegetables.
- Cutting the meat and veggies into similar-sized pieces will ensure even cooking.
- Marinating the chicken isn’t required, but sprinkling with seasoning and letting the chicken rest for at least 30 minutes in the fridge can really enhance the flavor. Marinated chicken may also be more tender.
- Soak wooden skewers in water for 30 minutes before assembling the kabobs, and the wood won’t burn as easily.
- Thread the chicken, onions, bell peppers, and pineapple onto the skewers, alternating the ingredients for a visually appealing presentation.
- Make sure to leave a little space between each ingredient on the skewer to allow for even cooking. Don’t overload the skewers.
- Preheat the grill to get a nice sear on the chicken.
- Brush with oil to prevent the skewers from sticking to the pan.
- Cooking times will vary depending on the thickness of the chicken and the heat of the grill. Keep a close eye on the kabobs and flip them as needed to ensure they cook evenly.
- Don’t brush with BBQ sauce until the last few minutes of cooking. This will prevent the sauce from burning.
- Always check for doneness with a meat thermometer. The internal temperature should be 165 degrees F / 74 degrees C when inserted into the thickest part of the chicken pieces.
- Allow the grilled chicken kabobs to rest before serving.
- Storage – keep leftovers in an airtight container inside the fridge for 3 days.
- There are 3 WW Blue Plan SmartPoints in one serving of this.
Leave a Reply