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The perfect mix of sweet and smoky flavors comes together in these grilled kabobs featuring BBQ-glazed chicken, crunchy bacon chunks, and sweet pineapple pieces. They'll bring a taste of summer to your outdoor gatherings with their mouthwatering combo of charred goodness and zesty sauce that'll have everyone coming back for seconds.
I whipped these up for our street's summer get-together last year, and they vanished quicker than anything else on the table. They've since become the number one grilling request from my family whenever the sun starts shining.
Ingredients
- Chicken breasts: Diced into chunks. They form the main protein in these kabobs. Go for plump, fresh pieces to keep everything juicy and tender.
- BBQ sauce: Any kind you enjoy will do the trick. I like ones that blend sweetness with smokiness to match the pineapple's flavor.
- Bacon: This game-changing addition takes everything up a notch. Grab thick-cut strips for better texture when they hit the grill.
- Fresh pineapple: Its sugars turn golden and delicious over the flames. Pick one that smells sweet near the bottom for the best flavor.
Step-by-Step Instructions
- Soak the chicken:
- Mix your chicken chunks with 1 cup of BBQ sauce and let them sit for 2–3 hours in the fridge. This step pumps up the flavor and keeps everything moist during cooking. Short on time? Even 30 minutes will make your kabobs tastier.
- Partially cook the bacon:
- Pop your bacon pieces in the microwave for 2–5 minutes based on how thick they are. This head start makes sure they'll get crispy on the grill without burning. Let them cool just enough to handle before you start building your kabobs.
- Put everything together:
- Slide chicken, partly cooked bacon, and pineapple bits onto wooden skewers you've soaked in water, making a pattern. Leave small gaps between bacon and other items for even cooking. This careful setup means everything will finish at the same time.
- Fire up the grill:
- Grill until chicken reaches 155–160 degrees F, flipping now and then. During the final minutes, brush extra BBQ sauce all over to create a sticky, delicious coating. Let them rest under a loose foil tent for 5–10 minutes so the juices settle before serving.
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Fresh pineapple really makes these kabobs stand out from the crowd. You can use canned in a pinch, but nothing beats how fresh chunks get all caramelized and golden on the grill. That's the magic that turned these from basic chicken skewers into something my family begs for every single week during summer.
Make Ahead Options
You can totally prep these kabobs before you need them. The chicken tastes even better if it sits in the marinade overnight in your fridge. You can also partly cook the bacon and keep it refrigerated for up to a day. Want to go further? Put the whole kabobs together a few hours early and just keep them covered in the fridge until grilling time.
Substitutions and Variations
Feel free to switch things up with this flexible recipe. Try swapping in turkey bacon for something lighter, though it won't give off the same tasty fat while cooking. You can add chunks of bell peppers, red onions, or zucchini between the meat and fruit. Want something different? Skip the BBQ sauce and use teriyaki instead, then sprinkle with toasted sesame seeds right before serving.
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Serving Suggestions
These vibrant kabobs taste amazing served over coconut rice that soaks up all the yummy drippings. Add a simple green salad with citrus dressing for a fresh contrast to the rich grilled flavors. To round out your meal, throw some corn on the cob on the grill and brush it with leftover BBQ sauce so everything on your plate has matching flavors.
Common Questions
- → How do I properly marinate the chicken?
Mix your chicken pieces with a cup of BBQ sauce and pop them in the fridge for 2-3 hours. Don't worry if you're in a rush though, you can skip marinating altogether.
- → Can I use metal skewers instead of wooden ones?
Metal skewers work great as an alternative. If you're going with wooden skewers, don't forget to soak them in water for at least an hour first so they won't catch fire on the grill.
- → How do I know when the chicken is cooked?
Keep an eye on your kabobs until the chicken hits 155-160°F inside. Then let them sit under foil for 5-10 minutes. They'll finish cooking during this rest time.
- → Can I substitute other meats for chicken?
You can totally swap chicken for shrimp, pork or beef chunks. Just watch your cooking time as different meats need different times on the grill.
- → What is the best way to prevent bacon from sticking or burning?
Give your bacon a head start by zapping it in the microwave for 2-5 minutes before putting it on skewers. This partial cooking helps it get crispy instead of burnt.