Can I use canned pineapple instead of fresh?

Yes, canned pineapple chunks can be used as a substitute for fresh. Be sure to drain them well and pat dry to avoid excess moisture. Keep in mind that canned pineapple is softer and sweeter, so it may caramelize faster on the grill.

What's the best type of chicken to use?

Both boneless skinless chicken breasts and thighs work well. Thighs are juicier and more forgiving on the grill, while breasts cook faster and are leaner. Choose based on your preference, but always watch for doneness to avoid drying out the meat.

How can I make this recipe vegetarian?

For a meat-free version, substitute the chicken with marinated tofu or tempeh. Use the same marinade and allow it to soak for at least 2 hours. Thread with the pineapple, peppers, and onions as you would with chicken, and grill until lightly charred and heated through.

BBQ Pineapple Chicken Kabobs – Best Grilled Skewer Recipe

BBQ Pineapple Chicken Kabobs

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These BBQ pineapple chicken kabobs are a sweet and smoky grilled delight. Juicy marinated chicken is skewered alongside caramelized pineapple, bell peppers, and red onion for a summer meal that’s quick, flavorful, and family-friendly. Perfect for cookouts, weeknight dinners, or meal prep.

Author: Kate
Prep Time: 45 minutes
Marinating Time: 2 hours
Cook Time: 15 minutes
Total Time: 3 hours
Yield: 8 12-inch skewers 1x
Category: Main Course
Method: Grilled
Cuisine: American

Ingredients

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⅔ cup ketchup
1 tablespoon honey
1 tablespoon rice vinegar or apple cider vinegar
1 tablespoon Worcestershire sauce
1 tablespoon garlic, finely minced or 1 1/2 teaspoons garlic powder
½ teaspoon sweet or smoked paprika
½ teaspoon coarse kosher salt
¼ teaspoon chili powder
¼ teaspoon black pepper
1 ½ to 2 pounds boneless skinless chicken breasts or chicken thighs, cut into 1.5-inch pieces
1 medium pineapple, cut into chunks
2 medium bell peppers (any color), cut into chunks
1 medium red onion, cut into chunks

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Instructions

In a medium bowl, whisk together the ketchup, honey, vinegar, Worcestershire sauce, garlic, paprika, chili powder, salt, and black pepper until smooth.
Place chicken pieces into a resealable bag or shallow dish. Pour the marinade over the chicken, seal or cover, and refrigerate for 2 to 24 hours.
Preheat grill or pellet smoker to 375°F.
Cut the pineapple, peppers, and onions into 1 to 1.5-inch chunks.
Thread the marinated chicken, pineapple, peppers, and onions onto skewers in a repeating pattern.
Grill skewers for 4–5 minutes per side if using chicken breasts or 6–7 minutes per side for thighs, until the chicken is fully cooked and lightly charred.
Remove from grill and let rest briefly before serving hot.

Notes

If using canned pineapple, drain and pat dry to avoid soggy skewers.
Wooden skewers should be soaked in water for 30 minutes prior to grilling.
The marinade can be used for whole chicken breasts or thighs.
Use a food thermometer to ensure chicken reaches 165°F internally.
Vegetables are optional but enhance flavor and texture.

Nutrition

Serving Size: 2 skewers
Calories: 388 kcal
Sugar: 37 g
Sodium: 824 mg
Fat: 5 g
Saturated Fat: 1 g
Unsaturated Fat: 4 g
Trans Fat: 0 g
Carbohydrates: 50 g
Fiber: 5 g
Protein: 39 g
Cholesterol: 109 mg

Find it online: https://thecookingsisters.com/bbq-pineapple-chicken-kabobs-recipe/