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Smoky, sweet, and tangy with a hint of char—these BBQ chicken skewers are bursting with bold summer flavors!
Know Before You Scroll
Flavor Profile
Sweet and smoky with a tropical kick—juicy grilled chicken meets tangy pineapple, caramelized BBQ glaze, and fresh, vibrant veggies. Total summer-on-a-stick situation.
Difficulty Level
Easy. A bit of chopping and marinating, but nothing too fancy. Perfect for weeknights or laid-back weekend grilling.
What You’ll Need
BBQ sauce, pineapple juice, brown sugar, soy sauce, garlic powder, smoked paprika, boneless skinless chicken thighs, fresh pineapple chunks, red bell pepper, yellow bell pepper, red onion, zucchini, olive oil, salt, pepper, optional cilantro or green onions
Equipment Needed
Skewers (wooden or metal), knife, cutting board, mixing bowls, grill or grill pan, saucepan, tongs, basting brush
Top Tip
Don’t skip the sauce brushing while grilling—it builds up that glossy, sticky-sweet layer that makes everything taste
Time-Saving Tips
Buy pre-chopped pineapple and pre-cut veggies if you’re short on time—no shame in the shortcut game.
Ingredient Swaps
Swap chicken thighs for chicken breast if you like it leaner. No zucchini? Try mushrooms or cherry tomatoes instead.
Tested & Perfected
When I set out to make the ultimate pineapple BBQ chicken skewers, I had one goal: sweet, smoky, juicy perfection on a stick. I tried using just bottled BBQ sauce at first—easy, but honestly? Kind of flat. Then I went all in on pineapple, hoping for that tropical magic, but it turned syrupy fast and burned on the grill. What finally worked was blending the best of both worlds: my favorite BBQ sauce, fresh pineapple juice, a little brown sugar, soy sauce, and smoked paprika. The sauce turned out tangy, sweet, and just smoky enough to make the chicken caramelize beautifully. This version hits every flavor note I was looking for and I hope you enjoy it to.
Ingredient Notes
Chicken
Best Choice
Boneless, skinless chicken thighs—they stay juicy and flavorful on the grill.
Substitutions
Chicken breast if you prefer leaner meat—just don’t overcook it!
BBQ Sauce
Best Choice
Go for a sweet and smoky BBQ sauce—it pairs beautifully with the pineapple and chicken.
Substitutions
Use honey BBQ, spicy chipotle, or even a Carolina-style mustard-based sauce for a twist.
Soy Sauce
Best Choice
Regular soy sauce or low-sodium, depending on your preference, but be sure to taste so you can adjust according to salt levels.
Substitutions
Tamari (gluten-free), coconut aminos, or a splash of Worcestershire.
Pineapple + Juice
Best Choice
Freshly cut and juiced pineapple is great if you have it, but canned pineapple in juice works just as well since you get both the fruit and the juice in one can.
Substitutions
Orange juice works in a pinch, but it will change the flavor a bit.
Paprika
Best Choice
Smoked paprika adds depth and a subtle campfire flavor—highly recommended!
Substitutions
Regular paprika or chili powder (for a little heat).
Where to Find
Spice aisle, often labeled as “smoked” or “Spanish-style.”
You can find the full, printable recipe at the top of this post, but you can read the detailed instructions with photos for each step below.
Step By Step Instructions
1
Make the Pineapple BBQ Sauce
Let’s get this party started with the sauce—aka the flavor bomb.
In a small saucepan, add your favorite BBQ sauce, a splash of pineapple juice, a little brown sugar, soy sauce, garlic powder, and smoked paprika if you’re feeling fancy.
Let that simmer for about 5 to 7 minutes until it thickens up slightly. Set it aside to cool—you’ll want to save half for marinating and the rest for brushing on the grill.
2
Marinate the Chicken
Now take your chicken thighs—cut into nice, grillable chunks—and toss them in half of that delicious pineapple BBQ sauce.
Cover and marinate for at least 30 minutes, or up to 8 hours if you’re planning ahead. The longer, the juicier.
3
Prep the Veggies & Assemble
While the chicken soaks up all that sweet and smoky goodness, chop your bell peppers, red onion, zucchini, and pineapple into skewer-ready bites.
Toss everything with olive oil, salt, and pepper.
4
Assemble
Now thread it all onto skewers—chicken, veggies, pineapple, repeat. Go for that rainbow look. Just don’t overcrowd them—space helps everything grill evenly and get that char.
5
Grill ‘Em
Fire up your grill to medium-high.
Lay your skewers down and grill for about 10 to 12 minutes, turning every few minutes.
Brush with the extra sauce as they cook for that glossy, sticky, caramelized finish. Chef’s kiss.
5
Serve & Savor
Take them off the grill, give them a final drizzle of sauce, and if you’ve got it—sprinkle on some chopped cilantro or green onions.
Serve hot and watch them disappear. This one’s a total summer win.
Perfect Pairings
Recipe
Pineapple BBQ Chicken Skewers
Ingredients
For the Pineapple BBQ Sauce:
- 1 cup BBQ sauce (your fave kind)
- ½ cup pineapple juice (canned or fresh)
- 2 tablespoons brown sugar
- 1 tablespoon soy sauce
- ½ teaspoon garlic powder
- ¼ teaspoon smoked paprika (optional but awesome)
For the Skewers:
- 1.5 lbs boneless (skinless chicken thighs, cut into 1.5-inch chunks)
- 1 ½ cups fresh pineapple chunks
- 1 red bell pepper (cut into 1.5-inch squares)
- 1 yellow bell pepper (same as above)
- 1 small red onion (cut into large petals)
- 1 zucchini (sliced into thick rounds or half-moons)
- 1 tablespoon olive oil
- Salt and pepper (to taste)
- Optional garnishes: chopped cilantro or green onions (for serving)
- Skewers (wooden or metal)
Instructions
Make the Pineapple BBQ Sauce:
- Combine BBQ sauce, pineapple juice, brown sugar, soy sauce, garlic powder, and smoked paprika in a saucepan.
- Simmer 5–7 minutes over medium heat until slightly thickened. Cool slightly.
Marinate the Chicken:
- Add chicken to a bowl or bag, pour in half of the BBQ sauce, and toss to coat.
- Marinate for 30 minutes to 8 hours. Reserve the rest of the sauce for brushing.
Prep Veggies & Assemble:
- Toss the chopped veggies and pineapple chunks with olive oil, salt, and pepper.
- Alternate chicken, pineapple, and veggies on each skewer – go colorful!
- Pro tip: don’t pack them too tight, give everything space to grill evenly.
Grill:
- Heat grill to medium-high.
- Grill skewers for 10–12 minutes, turning every 3–4 minutes.
- Brush with extra sauce as you grill for a sticky, caramelized finish.
Serve & Savor:
- Hit it with a final drizzle of sauce and maybe a sprinkle of chopped cilantro or green onions. So good.
Tips
Erren’s Top Tips
- Soak wooden skewers: If you’re using wooden skewers, soak them in water for at least 30 minutes before grilling. This keeps them from burning or catching fire on the grill.
- Cut everything evenly: Aim for 1.5-inch pieces for both the chicken and veggies. Uniform sizes = even cooking and prettier skewers.
- Don’t skip the marinade time: Even 30 minutes makes a difference. The longer the chicken marinates, the juicier and more flavorful it gets.
- Give space on the skewers: Don’t overcrowd the ingredients. A little space helps them cook evenly and get that nice char.
- Use tongs, not a fork: When flipping the skewers, use tongs so you don’t pierce the meat and lose those juices.
- Baste at the end: Add extra sauce in the final few minutes of grilling so it caramelizes without burning.
- No grill? No problem: You can also cook these in a grill pan or under the broiler. Just keep a close eye on the skewers so they don’t overcook.
Storage & Freezing Instructions
To Store (Fridge):Let skewers cool completely. Remove chicken and veggies from the skewers and store in an airtight container. They’ll keep well in the fridge for up to 4 days. To Freeze (Uncooked):
Marinate the chicken and freeze it raw in a zip-top bag for up to 2 months. Thaw in the fridge overnight before skewering and grilling. Veggies and pineapple are best added fresh. To Freeze (Cooked):
While you can freeze the grilled skewers, the texture of the veggies and pineapple may change. If you don’t mind that, go for it! Store cooked and cooled meat/veggies in a freezer-safe bag for up to 2 months. Reheat Tips:
Reheat in a skillet or 375°F oven until warmed through. Add a fresh drizzle of BBQ sauce to bring them back to life!
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FAQs
Can I use chicken breast instead of thighs?
Yes! Chicken breasts work great too. Just watch the cook time—they tend to dry out faster than thighs, so don’t overdo it.
Do I have to grill these?
Not at all. You can use a grill pan on the stove or broil them in the oven. Just rotate them every few minutes for even cooking.
Can I use canned pineapple?
Yes, but make sure it’s in juice not syrup. Drain it well so it doesn’t make your skewers soggy.
How long should I marinate the chicken?
At least 30 minutes, up to 8 hours. The longer, the better the flavor.
What veggies work well on these skewers?
Bell peppers, red onion, zucchini, mushrooms, and cherry tomatoes are all solid options. Stick with firm veggies that can hold their shape when grilled.
Is the smoked paprika necessary?
Not at all—but it adds an awesome smoky depth. Totally optional, but highly recommended!
How do I know when the chicken is done?
The chicken should be cooked through and have a nice char. Use a meat thermometer if you’re unsure—you’re aiming for 165°F (74°C) internal temp.
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