Grilled chicken kabobs 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 chicken kabobs are so fun to make and eat. It’s even fun to say the word “kabob.” But more importantly, grilled chicken kabobs are easy to prepare, cook super quickly, and taste utterly phenomenal.
Chicken kabobs are loaded with protein and veggies, and the sweetness of the pineapple and the tang of the BBQ sauce make them irresistible. 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 chicken kabob skewers also makes this the perfect meal for serving at a pool party, backyard BBQ, and even while camping. Simply prep the chicken kabobs in advance and grill them up when you are ready.
Why Make This Recipe
- Easy to Make – Easy prep, even in advance, and no marinating needed.
- Healthy – Chicken is a great source of protein and these 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 us the ultimate party food!
Ingredient Notes
- Chicken – Chicken breast is perfect for this recipe, but you could also use 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 1-inch pieces.
- Thread 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 165F / 74C 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 165F / 74C when inserted into the thickest part of chicken breasts.
Tips For Success
- Cutting the meat and veggies into similar-sized pieces will ensure even cooking.
- Soak the skewers in water before assembling the kababs and the wood won’t burn as easily.
- Brush with oil to prevent the skewers from sticking to the pan.
- Don’t brush with BBQ sauce until the last few minutes of cooking. This will prevent the sauce from burning.
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.
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.
- Add 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 165F/74C when checked with a Meat thermometer.
If you don’t have an outdoor grill, you can still enjoy these tasty kabobs. Bake them in the oven at 375F / 190C for 20-25 minutes and flip the chicken skewers halfway through cooking.
Serving Suggestions
More Recipes You May Like
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 165F / 74C 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
- Cutting the meat and veggies into similar-sized pieces will ensure even cooking.
- Soak the skewers in water before assembling the kababs and the wood won’t burn as easily.
- Brush with oil to prevent the skewers from sticking to the pan.
- 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 temperature should be 165F / 74C when inserted into the thickest part of chicken breasts.
- Storage – keep cooked kabobs in an airtight container inside the fridge for up to 3 days.
- There are 3 WW Blue Plan SmartPoints in one serving of this.
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