Pineapple Chicken Kabobs

These Hawaiian pineapple chicken kabobs boast tons of flavor and make a fantastic main course to grill on the barbecue.

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No summer grilling is complete without these pineapple chicken kabobs! The juicy and sweet pineapple pairs perfectly with the savory chicken and salty bacon for an easy way to add tropical flavor to your grilling lineup.

Pineapple Chicken Kabobs Ingredients

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You’ll need:

• 1 pound thick-cut bacon
• 1 fresh pineapple
• 1 cup BBQ sauce
• 1 teaspoon chili lime seasoning (we like Trader Joe’s brand)
• 3 boneless skinless chicken breasts

How to Make This Pineapple Chicken Kabobs Recipe

STEP ONE: Preheat the oven to 400°F. Place the strips of bacon on a sheet pan lined with parchment paper and bake for 10 minutes. You are just “par-cooking” the bacon, and we will finish cooking it on the kabobs, but it needs a jump start. Cut into 2-inch strips.

STEP TWO: Cut the top and bottom, and peel the outer skin from the pineapple. Slice around the core and cut the chunks into 1½ to 2-inch pieces. Set aside.

STEP THREE: In a blender or food processor, combine ½ cup of pineapple chunks, 1 cup of BBQ sauce, and 1 teaspoon of chili lime seasoning. Blend together to form the chicken marinade.

STEP FOUR: Cut the chicken breasts into large chunks of 1½ to 2-inch cubes. Place chicken in a large bowl and pour the marinade over the pieces of chicken and toss to combine.

STEP FIVE: Cover with plastic wrap and refrigerate chicken. Allow to marinate for at least 2 hours (and up to overnight).

STEP SIX: Using metal skewers or bamboo skewers that have been soaked in water, place marinated chicken, pineapple, and bacon pieces on the skewers to make the kabobs.

STEP SEVEN: Grill the chicken skewers for 8 to 10 minutes on each side or until the kabobs have char marks and the chicken is cooked through to 165°F. Brush skewers with extra BBQ sauce as the kabobs finish cooking, as desired.

How To Serve

These BBQ pineapple chicken kabobs are a good option for an easy weeknight dinner. Serve as a main course along with our grilled corn on the cob and broccoli salad for a refreshing summer meal.

Grilling recipes are the best way to keep the heat out of the kitchen and we think you should check out our grilled potatoes and grilled salmon as well.

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Storage

IN THE FRIDGE: Store these Hawaiian chicken kabobs in an airtight container in the refrigerator for 2 to 3 days.

IN THE FREEZER: You can also freeze this Hawaiian BBQ chicken for up to 1 month in an airtight container.

Summertime is the perfect time for grilling out and enjoying delicious food with friends and family. These juicy pineapple chicken kabobs are the perfect easy summer dish. They’re flavorful, packed with tropical flavors and, best of all, totally crave-able. 

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Pineapple Chicken Kabobs

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These Hawaiian pineapple chicken kabobs boast tons of flavor and make a fantastic main course to grill on the barbecue.

Prep Time 20 minutes

Cook Time 30 minutes

Total Time 2 hours 50 minutes

Servings 12

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Ingredients

  

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• 1 pound thick-cut bacon
• 1 fresh pineapple
• 1 cup BBQ sauce
• 1 teaspoon chili lime seasoning, (we like Trader Joe’s brand)
• 3 boneless skinless chicken breasts

Instructions

 

• Preheat the oven to 400°F. Place the strips of bacon on a sheet pan lined with parchment paper and bake for 10 minutes. You are only “par-cooking” the bacon. We will finish cooking it on the kabobs, but it needs a jump start. Cut into 2-inch strips.
• Cut the top and bottom, and peel the outer skin from the pineapple. Slice around the core and cut chunks into 1½ to 2-inch pieces. Set aside.
• In a blender or food processor, combine ½ cup of pineapple chunks, 1 cup of BBQ sauce, and 1 teaspoon of chili lime seasoning. Blend together to form a marinade.
• Cut the chicken breasts into large chunks of 1½ to 2-inch cubes. Pour the marinade over the chicken pieces and toss to combine.
• Cover and refrigerate chicken and allow to marinate for at least 2 hours (and up to overnight).
• Using metal skewers or bamboo skewers that have been soaked in water, place chicken, pineapple, and bacon pieces on the skewers to make the kabobs.
• Grill for 8 to 10 minutes on each side or until the kabobs have char marks and the chicken is cooked through to 165°F. Brush with extra BBQ sauce as the kabobs finish cooking, as desired.

Notes

• You have to pre-cook the bacon partially, or it will not cook fully on the grill. Leave some space between the chunks on the kabobs. When they are squished together, the heat cannot get in between, and the inside of the chicken and bacon will be raw while the outside gets charred.
• You can also simply marinate the chicken in straight BBQ sauce. The chili lime seasoning adds a little zing. You can use pineapple juice instead of pureed pineapple. When you thread the chicken pieces onto the skewers, go ahead and get some of the marinade on the pineapple and bacon pieces. It’ll add flavor. But once you start cooking the chicken and pineapple kabobs, dispose of the marinade that the raw chicken was soaking in. Use uncontaminated BBQ sauce to brush over the finished kabobs.
• If using wooden skewers, make sure to soak them in water before using them for grilling so that they don’t burn.
• Use a meat thermometer to check the doneness of the chicken before removing it from the grill.

Nutrition

Calories: 270kcal | Carbohydrates: 20g | Protein: 11g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 43mg | Sodium: 529mg | Potassium: 322mg | Fiber: 1g | Sugar: 15g | Vitamin A: 127IU | Vitamin C: 37mg | Calcium: 28mg | Iron: 1mg

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