Honey Bourbon BBQ Chicken & Pineapple Skewers – Easy Grilled Summer Recipe

A burst of sweet, smoky, and a little boozy—these honey bourbon BBQ chicken & pineapple skewers are what summer grilling dreams are made of. There’s something about the first sizzle on the grill, the aroma of caramelized pineapple mingling with sticky bourbon sauce, that just shouts backyard bliss. Honestly, this recipe started on a whim one July evening when I had leftover bourbon and a ripe pineapple begging for attention. The result? A new family tradition that gets requested at every cookout. If you crave that perfect combo of juicy chicken, charred pineapple, and finger-licking BBQ glaze, you’re in the right spot. I’ve made these skewers for everything from quick weeknight dinners to big family reunions, and they always disappear in record time.

What I love most about honey bourbon BBQ chicken & pineapple skewers is how easy they are to pull together—no fancy chef skills required. You get maximum flavor with minimal fuss, and the ingredients are the kind you probably already have. Plus, the sweet tang of pineapple paired with smoky bourbon sauce is downright addictive. Whether you’re hosting a summer bash or just want to shake up your dinner routine, these skewers are a guaranteed hit. I’ve tested this recipe more times than I can count (and tweaked the sauce for the perfect balance), so you can trust every juicy, saucy bite. Let’s get grilling!

Why You’ll Love This Recipe

• Quick & Easy: These honey bourbon BBQ chicken & pineapple skewers come together in about 30 minutes (plus marinating time)—ideal for spontaneous grilling or busy weeknights.
• Simple Ingredients: No need for a specialty store run. Everything—chicken, pineapple, honey, bourbon, and basic pantry spices—is easy to find and budget-friendly.
• Perfect for Summer Gatherings: Whether you’re throwing a barbecue, heading to a picnic, or just firing up the grill for a weeknight dinner, these skewers fit right in. They look gorgeous and taste even better.
• Crowd-Pleaser: Kids, adults, and even the pickiest eaters rave about these. There’s something magical about that sweet-tangy sauce and juicy grilled fruit combo.
• Unbelievably Delicious: The honey bourbon BBQ glaze gets sticky and caramelized on the grill, coating every morsel of chicken and pineapple in a flavor that makes you want to lick your fingers clean.

This isn’t just another grilled chicken recipe. The homemade honey bourbon BBQ sauce is a game-changer—no bottled sauce can touch it. I blend real honey and bourbon for depth, plus a little soy sauce and garlic to keep things savory. Honestly, my secret is marinating the chicken just long enough for the flavors to soak in but not so long that it gets mushy (been there, learned that lesson the hard way). The skewers get those beautiful grill marks, and the pineapple caramelizes for a smoky-sweet bite. It’s comfort food with a grown-up twist—fancy enough for guests but simple enough for a Tuesday. If you’re looking for something that makes people go “wow” at the table, grab your skewers and let’s get cooking.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and a satisfying texture without the fuss. Most are pantry staples or easy to pick up at any grocery store. Here’s what you’ll need to make honey bourbon BBQ chicken & pineapple skewers:

• For the Chicken Skewers:
  • 1.5 lbs (680 g) boneless skinless chicken breasts or thighs, cut into 1.5-inch (4 cm) cubes (thighs give extra juiciness)
  • 1 fresh pineapple, peeled, cored, and cut into 1.5-inch (4 cm) chunks (use canned in a pinch, but fresh is best for caramelization)
  • 1 large red bell pepper, cut into 1.5-inch (4 cm) pieces (adds color and crunch)
  • 1 red onion, cut into 1.5-inch (4 cm) wedges (optional, but gives a nice bite)
• For the Honey Bourbon BBQ Marinade & Glaze:
  • 1/2 cup (120 ml) honey (I love using local wildflower honey for a floral note)
  • 1/4 cup (60 ml) bourbon (any decent bourbon works—don’t use the super cheap stuff, but no need for top shelf)
  • 1/4 cup (60 ml) ketchup (for classic BBQ tang)
  • 2 tbsp (30 ml) soy sauce (or tamari for gluten-free)
  • 1 tbsp (15 ml) apple cider vinegar (for brightness)
  • 1 tbsp (15 ml) Dijon mustard (adds a gentle heat and depth)
  • 2 cloves garlic, minced (or 1 tsp garlic powder if you’re out)
  • 1 tsp smoked paprika (regular paprika is fine in a pinch)
  • 1/2 tsp black pepper
  • 1/2 tsp kosher salt (plus more to taste)
  • Pinch of chili flakes (optional, for a little kick)
• For Garnish (Optional):
  • Chopped fresh cilantro or parsley
  • Lime wedges for serving
  • Toasted sesame seeds

Ingredient Tips: I like using chicken thighs for their tenderness, but chicken breast works great if you don’t want the extra fat. If you’re short on time, pre-chopped pineapple from the store is a lifesaver. For a gluten-free version, stick with tamari instead of soy sauce. You can also swap in maple syrup for honey if you’re out (it’s a little less sticky but still delicious). In winter, I’ve even used canned pineapple—just pat it dry before grilling to avoid steaminess.

Equipment Needed

• Grill: Gas or charcoal grill both work beautifully. I’ve even made these on a grill pan indoors when the weather didn’t cooperate.
• Metal or Wooden Skewers: If using wooden skewers, soak them in water for at least 30 minutes so they don’t burn. Metal skewers are reusable and don’t need soaking (mine have lasted years and clean up easily).
• Mixing Bowls: One for the marinade and one for tossing the veggies and chicken.
• Measuring Cups and Spoons: For getting the sauce just right.
• Basting Brush: Helps slather on the sticky glaze while grilling. If you don’t have one, a spoon works in a pinch.
• Tongs: For flipping the skewers safely over the grill.
• Knife and Cutting Board: A sharp chef’s knife makes prepping pineapple and chicken a breeze.

If you don’t have a grill, a broiler or a stovetop grill pan works surprisingly well. I’ve used budget-friendly bamboo skewers for years—just be sure to soak them! My basting brush is silicone and dishwasher-safe (pro tip: soak it in hot water right after glazing for easy cleanup).

Preparation Method

1. Marinate the Chicken:
   In a large bowl, whisk together 1/2 cup (120 ml) honey, 1/4 cup (60 ml) bourbon, 1/4 cup (60 ml) ketchup, 2 tbsp (30 ml) soy sauce, 1 tbsp (15 ml) apple cider vinegar, 1 tbsp (15 ml) Dijon mustard, 2 minced garlic cloves, 1 tsp smoked paprika, 1/2 tsp black pepper, 1/2 tsp kosher salt, and a pinch of chili flakes if using. Set aside about 1/3 cup (80 ml) of this mixture in a separate bowl—this will be your grilling glaze.
   Add the chicken pieces to the remaining marinade, tossing to coat. Cover and refrigerate for at least 30 minutes (up to 4 hours is great, but don’t go overnight or the chicken can get too soft).
2. Prep the Skewers:
   If using wooden skewers, soak them in water for at least 30 minutes. Thread the marinated chicken, pineapple chunks, bell pepper, and red onion onto the skewers, alternating for color and flavor. Don’t pack them too tightly—airflow helps them cook evenly.
3. Preheat the Grill:
   Heat your grill to medium-high (about 400°F/200°C). Oil the grates lightly with a paper towel dipped in neutral oil (use tongs for safety). If grilling indoors, preheat your grill pan over medium-high and brush with oil.
4. Grill the Skewers:
   Place skewers on the grill and close the lid. Cook for 4–5 minutes, then rotate. After the first turn, start basting with the reserved honey bourbon BBQ glaze. Continue grilling, turning and basting every 2–3 minutes, until chicken is cooked through and juices run clear (internal temp should hit 165°F/74°C), about 12–15 minutes total. Watch for flare-ups; move skewers to indirect heat if needed.
5. Finishing Touches:
   When the chicken looks golden and the pineapple is caramelized, remove skewers to a platter. Rest for a couple of minutes. Sprinkle with chopped cilantro or parsley, a squeeze of lime, and sesame seeds if you like.
6. Serve:
   Serve hot, right off the grill, with extra sauce on the side for dipping. These are best enjoyed fresh, but honestly, leftovers are great cold, too.

Troubleshooting: If the honey in the glaze starts to char, move skewers to a cooler part of the grill. If you’re worried about undercooked chicken, cut a chunk to check for doneness before pulling everything off. Using chicken thighs? They’re more forgiving if you accidentally overcook by a minute or two.

Personal Tip: I like to keep a spray bottle of water nearby for taming flare-ups, and I always do a quick oil rub on the grill grates just before adding the skewers. It makes a huge difference for easy flipping and cleanup.

Cooking Tips & Techniques

• Marinate Just Right: Don’t go overboard with marinating—30 minutes to 4 hours is perfect. Any longer, and the chicken texture can get a little weird due to the acidic ingredients.
• Keep an Eye on the Sugar: The honey and ketchup in the sauce can burn if your heat is too high. Grill over medium-high and move skewers to indirect heat if you see excessive charring.
• Rotate for Even Cooking: Turn the skewers every 2–3 minutes, basting each time. This helps build layers of flavor and those beautiful grill marks.
• Don’t Crowd the Grill: Leave a little space between each skewer so the heat can circulate. Crowding leads to steaming, not searing.
• Use a Meat Thermometer: The best way to check for doneness is temping the chicken—look for 165°F (74°C). I learned the hard way that guessing often leads to dry chicken or, worse, undercooked bites.
• Pre-Chop and Organize: Have everything cut and ready before you fire up the grill. It’s so much easier to thread skewers and keep things moving when you’re all set up.
• Extra Sauce for Dipping: I always double the glaze and serve some on the side. Everyone asks for more!

I’ve had my share of burnt skewers and dry chicken in the past (hello, distracted griller). What saved me was lowering the heat a notch and basting at the end instead of the beginning. Multitasking tip: While the chicken marinates, prep your sides or set the table—makes the whole meal come together effortlessly.

Variations & Adaptations

• Low-Carb/Keto: Swap honey for a keto-friendly sweetener like allulose or monk fruit syrup. Use coconut aminos instead of soy sauce for a lower-carb glaze.
• Vegetarian Version: Skip the chicken and use extra-firm tofu, halloumi cheese, or a mix of mushrooms and zucchini. The honey bourbon BBQ glaze tastes incredible on veggies, too!
• Spicy Twist: Add a teaspoon of hot sauce or a few extra chili flakes to the marinade. Jalapeño slices threaded onto the skewers give a nice kick (I’ve tried this for a spicy BBQ night—so good!).
• Oven Method: No grill? Lay assembled skewers on a foil-lined baking sheet and roast at 425°F (220°C) for about 18–22 minutes, turning and basting halfway through. Broil for the last 2 minutes for extra char.
• Allergen Adaptations: For gluten-free, stick with tamari. If you’re avoiding soy, coconut aminos works great. For a nut-free version, this recipe is naturally safe—just double-check your bourbon and condiment labels.
• My Favorite Personal Twist: I sometimes add chunks of mango or peach along with the pineapple when they’re in season. That extra tropical sweetness is a fun surprise!

Feel free to play with the veggies—zucchini, cherry tomatoes, or even baby potatoes (parboil them first) all work beautifully. The main thing is to cut everything roughly the same size for even cooking.

Serving & Storage Suggestions

These honey bourbon BBQ chicken & pineapple skewers are best served hot off the grill—those caramelized edges and juicy bites are irresistible! I love piling them on a big platter, sprinkled with cilantro and lime wedges for color and zing. Pair them with simple sides like coconut rice, grilled corn, or a crisp green salad. For a more festive vibe, serve alongside watermelon slices and a pitcher of iced tea or bourbon lemonade.

If you have leftovers, let the skewers cool, then store in an airtight container in the refrigerator for up to 3 days. To freeze, slide the chicken and pineapple off the skewers and place in a freezer-safe bag—good for up to 2 months. Reheat in a 350°F (175°C) oven for 8–10 minutes, or gently warm in a skillet. The sauce gets even stickier (in a good way) after chilling overnight, making leftovers fantastic for sandwiches or wraps.

Honestly, I’ve even eaten these cold, straight from the fridge—don’t judge until you try it! The flavors deepen as they sit, so next-day skewers have a little extra oomph.

Nutritional Information & Benefits

Each serving (about 2 skewers) packs an estimated 320 calories, 27g protein, 9g fat, and 28g carbs. You get a good dose of lean protein from the chicken, vitamin C and fiber from pineapple and peppers, and antioxidants from the red onion. The honey bourbon BBQ sauce is sweet but not overly sugary, and you can always cut the honey if you want to lower the carb count. It’s naturally gluten-free if you use tamari, and can be dairy-free with zero changes.

If you’re watching sodium, use a low-sodium soy sauce. Allergens to consider: soy (in the sauce), and of course, alcohol in the bourbon—though most burns off during grilling. Personally, I love knowing I’m serving up a meal that feels indulgent but still brings lots of nutrition to the table.

Conclusion

If you’re looking for a grilling recipe that’s a total crowd-pleaser, these honey bourbon BBQ chicken & pineapple skewers should be at the top of your list. They’re easy, vibrant, and absolutely crave-worthy—perfect for impressing guests or just switching up your weeknight dinner routine. You can totally make them your own with different veggies or sauces, and the leftovers are honestly just as good the next day.

This recipe is close to my heart because it’s brought my family to the table more times than I can count. Give it a try, and don’t be afraid to put your own spin on it. If you love it as much as we do, drop a comment, share your version, or pin it for your next BBQ. Here’s to great food, good company, and summer nights by the grill!

Frequently Asked Questions

Can I make these honey bourbon BBQ chicken & pineapple skewers ahead of time?

Yes! You can marinate the chicken and prep the veggies up to a day in advance. Assemble the skewers just before grilling for best results.

Is there a non-alcoholic substitute for bourbon in this recipe?

Absolutely. Swap the bourbon for apple juice or extra apple cider vinegar for a similar depth without the booze. The flavor is still wonderful!

How do I prevent the skewers from burning on the grill?

If using wooden skewers, soak them in water for at least 30 minutes before threading. Grill over medium-high heat and watch for flare-ups; move skewers as needed to avoid burning.

Can I use bottled BBQ sauce instead of making the honey bourbon glaze?

You can, but the homemade glaze really makes this recipe special. If you’re short on time, mix bottled BBQ sauce with a splash of bourbon and honey for a quick version.

What’s the best way to reheat leftovers?

Reheat in a 350°F (175°C) oven for 8–10 minutes, or in a skillet over medium heat until warmed through. The glaze thickens as it sits, making the leftovers extra tasty!

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