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The mix of tangy BBQ chicken with crunchy bacon bits and sweet pineapple chunks makes an awesome summer grill treat. When these flavors char together and blend with the zesty sauce, your backyard barbecue guests won't stop talking about these kabobs.
I whipped these up for our block party last summer and they vanished in minutes! They've since turned into the number one requested dish from my family whenever the sun comes out.
Ingredients
- Chicken breasts: Diced into chunks. They're the main protein that holds everything together. Go for fresh, plump pieces for extra juiciness.
- BBQ sauce: Any kind you enjoy will do the trick. I like ones that mix sweet and smoky tastes to match the pineapple.
- Bacon: This makes all the difference in these kabobs. Try to grab thick-cut strips for better texture while grilling.
- Fresh pineapple: Gets all sticky and caramelized on the grill. Pick one that smells sweet at the bottom when shopping.
Step-by-Step Instructions
- Marinate the chicken:
- Mix your chicken chunks with 1 cup of BBQ sauce and let them sit for 2–3 hours in your fridge. This step adds flavor and keeps the meat juicy during cooking. Even a quick 30-minute soak works if you're short on time.
- Precook the bacon:
- Put bacon pieces in the microwave for 2–5 minutes based on how thick they are. This gets them partly cooked so they'll crisp up nicely on the grill without burning. Let them cool enough to touch before you start making kabobs.
- Assemble the kabobs:
- String chicken, partly cooked bacon, and pineapple bits onto wet wooden skewers, going back and forth between items. Leave small gaps between bacon and other foods for even cooking. Setting them up this way makes sure everything cooks through properly.
- Grill to perfection:
- Cook until chicken hits 155–160 degrees F, flipping now and then. During the last couple minutes, paint them with leftover BBQ sauce for a tasty coating. Let them sit under some loose foil for 5–10 minutes before serving so the juices settle back into the meat.
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Fresh pineapple really makes these kabobs stand out. You can use canned if needed, but nothing beats how fresh chunks turn golden and sweet on the grill. That special touch changed these from basic chicken skewers into something my family begs for every week during summer.
Make Ahead Options
You can totally prep these early. Stick the chicken in its marinade overnight for deeper flavor. The partly cooked bacon stays good in the fridge for up to a day. You can even put the whole kabobs together a few hours before grilling—just keep them covered in the fridge until you're ready to cook.
Substitutions and Variations
Feel free to switch things up with this recipe. Turkey bacon works if you want something lighter, though it won't give you the same fatty goodness. Try adding chunks of bell peppers, red onions, or zucchini between the meat and fruit. For something different, swap BBQ sauce with teriyaki and sprinkle some toasted sesame seeds on top before serving.
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Serving Suggestions
These bright kabobs taste amazing over coconut rice that soaks up all the drippings. Add a basic green salad with citrus dressing for a nice cool contrast to the rich meat. To make it a full meal, throw some corn on the cob on the grill and brush it with the same BBQ sauce you used for the kabobs so all your food has matching flavors.
Common Questions
- → How do I properly marinate the chicken?
Mix your chicken pieces with a cup of BBQ sauce and let them soak for 2-3 hours in the fridge. Don't worry if you're in a rush, you can cook them right away too.
- → Can I use metal skewers instead of wooden ones?
Absolutely! Metal skewers work great. If you've got wooden ones, remember to soak them in water for at least an hour before cooking so they won't catch fire on the grill.
- → How do I know when the chicken is cooked?
Cook 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 bet! Try using shrimp, pork chunks, or beef pieces instead. Just make sure to tweak your grilling time based on which meat you pick.
- → What is the best way to prevent bacon from sticking or burning?
Pop your bacon in the microwave for about 2-5 minutes to cook it halfway before putting it on the skewers. This trick makes sure it gets crispy without burning to a crisp.