These BBQ Chicken and Pineapple Kabobs are super easy to make and cook very quickly on the grill. Little prep time and little cook time. Sounds like a win-win to me.
The hardest part of this recipe will most likely be cutting the pineapple. Especially if you’ve never done it before.
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The easiest way that I know of it to twist off the leaves, cut a slice off the top and bottom. Stand the pineapple up and cut the rind off, then cut it lengthwise into 3 large pieces then remove the core.
If you are using wooden skewers to make this recipe, it’s VERY important that you soak them in water for a couple of hours before using them so they don’t catch on fire.
I often get asked about the cool trays I use when grilling. They are from Cuisinart and come in a pack of two – one red and one black. The idea is to use the red one for the raw meat and the black one for when the meat is cooked. This prevents cross-contamination. Here’s a link to the Grill Trays I use.
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You will need the following ingredients to make this BBQ Chicken and Pineapple Kabobs recipe (see recipe card for quantities): Ketchup, Low Sodium Soy Sauce, Honey, Yellow Mustard, Light Brown Sugar, Garlic Cloves, Lemon, Pineapple, Chicken Breasts, Salt and Pepper, Bay Leaves and Olive Oil.
How to Make BBQ Chicken and Pineapple Kabobs
- If you are using wood skewers, soak them for a minimum of 2 hours in water.
- Soak the bay leaves in hot water for 10 minutes, then drain.
- In a saucepan, combine the ketchup, soy sauce, honey, mustard, brown sugar, garlic, and lemon juice and stir to blend.
- Bring to a simmer over medium heat and cook until thickened, about 10 minutes. Set aside.
- Start your grill on its highest setting (500°F) according to the manufacturer’s directions.
- With a sharp knife, slice off the pineapple rind. Cut the pineapple lengthwise into 3 long wedges, cut off and discard the core, and cut the pineapple into 2” chunks.
- Cut the chicken into 4 pieces. Thread the chicken, bay leaves, and pineapple pieces onto the skewers – alternating the chicken, bay leaf, and pineapple.
- Remove the garlic cloves from the sauce and discard. Reserve about half of the sauce for serving, then brush the skewers with the remaining sauce.
- Grill the chicken skewers, turning often, basting occasionally with the sauce, until cooked through, about 10 to 15 minutes.
- Serve with the reserved sauce on the side for dipping if desired.
BBQ Chicken and Pineapple Kabobs
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Ingredients
Sauce Ingredients
- 1 Cup Ketchup
- ½ Cup Low Sodium Soy Sauce
- ¼ Cup Honey
- 1 Tbsp Yellow Mustard
- ¼ Cup Light Brown Sugar
- 2 Garlic Cloves, crushed
- 1 Lemon, juiced
Chicken Kabob Ingredients
- ½ Pineapple, fresh
- 6 Chicken Breasts
- Salt and Pepper, to taste
- 12 Bay Leaves
- Olive Oil, As Needed
Instructions
- If you are using wood skewers, soak them for a minimum of 2 hours in water.
- Soak the bay leaves in hot water for 10 minutes, then drain.
- In a saucepan, combine the ketchup, soy sauce, honey, mustard, brown sugar, garlic, and lemon juice and stir to blend.
- Bring to a simmer over medium heat and cook until thickened, about 10 minutes. Set aside.
- Start your grill on its highest setting (500°F) according to the manufacturer's directions.
- With a sharp knife, slice off the pineapple rind. Cut the pineapple lengthwise into 3 long wedges, cut off and discard the core, and cut the pineapple into 2” chunks.
- Cut the chicken into 4 pieces. Thread the chicken, bay leaves, and pineapple pieces onto the skewers – alternating the chicken, bay leaf, and pineapple.
- Remove the garlic cloves from the sauce and discard. Reserve about half of the sauce for serving, then brush the skewers with the remaining sauce.
- Grill the chicken skewers, turning often, basting occasionally with the sauce, until cooked through, about 10 to 15 minutes.
- Serve with the reserved sauce on the side for dipping if desired.
These BBQ chicken and pineapple kabobs are so tasty. They are delicious. My family loved them. We all love BBQ’s so this was a no brainer. A 10 in my book.