Chicken and Pineapple BBQ Skewers

My neighbor Teresa first made these skewers for our annual block party, and I watched three people literally ask her for the recipe before she even took her first bite. Something about that sticky BBQ glaze catching the light just draws people in like moths to a porch light. Now they're my go-to when I want something that feels like a party but only takes about an hour of actual effort.

Last summer my daughter helped me thread thirty skewers for her birthday dinner, and we ended up eating them straight off the grill while standing in the backyard because nobody wanted to wait for the proper plates. That caramelized pineapple gets this incredible crunch that I honestly didn't expect the first time I made them.

Ingredients

• 500 g boneless skinless chicken breast: Cutting into uniform cubes helps everything cook evenly and keeps the chicken from drying out on the grill
• 1 fresh pineapple: Fresh pineapple holds up better on the grill and develops these gorgeous charred spots that canned just cant replicate
• 1 large red bell pepper: The sweetness pairs beautifully with the tangy BBQ and adds that pop of color that makes people instinctively reach for one
• 1 red onion: Red onion gets sweeter as it grills and holds its shape better than white onion on skewers
• 100 ml BBQ sauce: I use a hickory smoked variety for extra depth but whatever brand you love will work perfectly here
• 2 tbsp olive oil: Helps the marinade cling to the chicken and keeps those grill marks looking professional
• 1 tbsp honey: Balances the tangy BBQ sauce and helps create that sticky glaze everyone fights over
• 1 tbsp soy sauce: Adds just enough saltiness to make the pineapple sing without overpowering everything
• 1 tsp smoked paprika: This is the secret ingredient that makes people think you grilled these over actual wood chips
• ½ tsp garlic powder: Distributed evenly through every bite without the risk of burning fresh garlic on the grill

Instructions

Whisk together your marinade:

Combine BBQ sauce olive oil honey soy sauce smoked paprika garlic powder black pepper and salt in a large bowl until smooth

Marinate the chicken:

Add chicken cubes to the bowl and toss thoroughly until every piece is coated then cover and refrigerate for at least 30 minutes

Prep your skewers:

Soak wooden skewers in water for 20 minutes while the chicken marinates so they dont burn on the grill

Thread your skewers:

Alternate chicken pineapple bell pepper and red onion pieces leaving a tiny bit of space between each for even cooking

Heat the grill:

Preheat your grill or grill pan to medium high and give the grates a quick coating of oil to prevent sticking

Grill to perfection:

Cook skewers for 12 to 15 minutes turning every few minutes and brush with extra BBQ sauce during the last 5 minutes

Check doneness:

Make sure chicken reaches 75°C internally and that your pineapple and veggies have some nice charred edges

Save

These skewers have officially become the thing my friends request most often for summer gatherings and I never mind making them because the prep is so meditative. Something about sliding ingredients onto sticks feels almost peaceful and then you get to eat food that tastes like you put in way more effort than you actually did.

Making Ahead for Parties

You can thread all the skewers the night before and keep them covered in the refrigerator which basically saves your life when entertaining. I learned this trick when I had twenty people coming over and didn't want to be stuck in the kitchen threading skewers while everyone else was having fun outside.

Indoor Cooking Option

During colder months I broil these in the oven on a foil lined baking sheet for about 15 to 18 minutes turning halfway through. The pineapple still gets those caramelized edges and the house smells absolutely incredible like you have been grilling outdoors all afternoon.

Serving Suggestions

These skewers work with practically anything from simple steamed rice to a crisp green salad or even grilled corn on the cob. I personally love setting out a few different sides and letting everyone build their own perfect plate combination.

• Extra BBQ sauce on the side is nonnegotiable for dunking
• Fresh lime wedges squeezed over everything right before eating brightens all the flavors
• A sprinkle of fresh cilantro or green onions adds this beautiful pop of color

Save

These skewers are summer on a stick and guaranteed to disappear faster than you can say seconds please.

Recipe FAQs

→ Can I prepare these skewers ahead of time?

Absolutely. You can marinate the chicken up to 24 hours in advance for even deeper flavor. Thread the skewers and keep them refrigerated until ready to grill—just bring to room temperature for 15-20 minutes before cooking.

→ What's the best way to prevent wooden skewers from burning?

Soak wooden skewers in water for at least 20 minutes before threading. This creates a moisture barrier that prevents them from charring too quickly on the grill. Metal skewers are a great reusable alternative.

→ Can I bake these instead of grilling?

Yes. Preheat your oven to 200°C (400°F) and bake the skewers on a lined baking sheet for 20-25 minutes, turning halfway through. Broil for the last 2-3 minutes to achieve that delicious charred exterior.

→ What other proteins work well with this marinade?

Pork shoulder cubes and shrimp both pair beautifully with pineapple and BBQ flavors. For a vegetarian version, try firm tofu chunks or halloumi—the grilling time will be shorter, so adjust accordingly.

→ How do I know when the chicken is fully cooked?

Use a meat thermometer to check the internal temperature reaches 75°C (165°F). The chicken should feel firm and the juices run clear when pierced. Cutting into a large piece to check doneness is also reliable.