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This sweet and savory combination of BBQ chicken, crispy bacon, and juicy pineapple creates the ultimate summer grilling experience. The smoky charred flavors blend perfectly with the tangy BBQ sauce, making these kabobs the star of any backyard cookout.
I created these kabobs for a neighborhood block party last summer, and they disappeared faster than any other dish. Now they've become our family's most requested grilling recipe whenever the weather warms up.
Ingredients
- Chicken breasts: Cut into chunks. These provide the hearty protein base for the kabobs. Choose plump, fresh chicken for the juiciest results.
- BBQ sauce: Your favorite brand works wonderfully here. I prefer one with a balance of sweet and smoky notes to complement the pineapple.
- Bacon: The secret ingredient that takes these kabobs to the next level. Look for thick cut bacon for the best texture when grilled.
- Fresh pineapple: The natural sweetness caramelizes beautifully on the grill. Always select a ripe pineapple with a sweet aroma at the stem end.
Step-by-Step Instructions
- Marinate the chicken:
- Combine your chicken pieces with 1 cup of BBQ sauce and let them soak for 2–3 hours in the refrigerator. This infuses the meat with flavor and helps keep it moist during grilling. While you can skip this step if pressed for time, even a quick 30-minute marinade makes a difference.
- Precook the bacon:
- Microwave your bacon pieces for 2–5 minutes depending on thickness. This partial cooking ensures the bacon will fully crisp on the grill without burning. Let the bacon cool just enough to handle comfortably before assembling.
- Assemble the kabobs:
- Thread chicken, partially cooked bacon, and pineapple chunks onto soaked wooden skewers in an alternating pattern. Space the bacon pieces slightly apart from other ingredients to ensure proper cooking. This thoughtful arrangement guarantees everything cooks evenly.
- Grill to perfection:
- Cook the kabobs until the chicken reaches 155–160 degrees F, turning occasionally for even cooking. In the last few minutes, brush generously with the remaining BBQ sauce to create a delicious glaze. Let them rest under loose foil for 5–10 minutes before serving to allow juices to redistribute.
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The fresh pineapple is truly what makes these kabobs special. While canned will work in a pinch, the caramelization you get from fresh pineapple chunks on the grill creates a flavor that transformed these from simple chicken skewers into a dish my family now requests weekly all summer long.
Make Ahead Options
These kabobs are perfect for prepping ahead of time. You can marinate the chicken overnight in the refrigerator for even more flavor development. The bacon can be partially cooked and stored in the refrigerator for up to 24 hours. You can even assemble the entire kabobs a few hours before grilling—just keep them covered in the refrigerator until you are ready to cook.
Substitutions and Variations
This recipe welcomes creative adaptations. Try turkey bacon for a lighter option—though it will not render fat in the same way. Bell peppers, red onions, or zucchini make excellent vegetable additions between the meat and pineapple. For a tropical twist, substitute the BBQ sauce with a teriyaki glaze and add a sprinkle of toasted sesame seeds before serving.
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Serving Suggestions
Serve these colorful kabobs over a bed of coconut rice to catch all the delicious drippings. A simple side salad with mixed greens and citrus vinaigrette provides a refreshing contrast to the rich kabobs. For a complete feast, add grilled corn on the cob brushed with a bit of the same BBQ sauce used for the kabobs for flavor continuity across the meal.
Frequently Asked Questions
- → How do I properly marinate the chicken?
Combine chicken chunks with 1 cup of BBQ sauce and let them marinate for 2-3 hours, or skip this step if short on time.
- → Can I use metal skewers instead of wooden ones?
Yes, you can use metal skewers instead of wooden ones. If using wooden skewers, soak them in water for at least 1 hour beforehand to prevent burning.
- → How do I know when the chicken is cooked?
Grill the kabobs until the chicken reaches an internal temperature of 155-160°F. Let them rest covered for 5-10 minutes after grilling to reach full doneness.
- → Can I substitute other meats for chicken?
Yes, you can substitute chicken with other meats like shrimp, pork, or beef. Adjust the cooking time accordingly for the specific meat you are using.
- → What is the best way to prevent bacon from sticking or burning?
Microwave the bacon for 2-5 minutes to partially cook it before threading it onto the skewers. This ensures it crisps up without burning.