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Chicken Bacon Kabobs on the Grill for an Easy Summer Dinner

Bacon Wrapped Chicken Kabobs with Pineapple Everyone Will Love

These Bacon Wrapped Chicken Kabobs with Pineapple Everyone Will Love are the perfect mix of sweet, smoky, and savory. Tender chunks of chicken, juicy pineapple, and crispy bacon come together on skewers, then get brushed with rich BBQ sauce for an easy grilled meal packed with summer flavor. They’re fun to make, family-friendly, and perfect for cookouts, weeknight dinners, or party appetizers. The caramelized pineapple adds a tropical twist, while the bacon brings irresistible smoky goodness in every bite. Serve these kabobs hot off the grill for a simple dish that feels special but couldn’t be easier to pull together
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Prep Time 15 minutes
Cook Time 15 minutes
Course: Appetizer, Dinner, Main Course
Cuisine: American, Hawaiian
Ingredients Method Notes

Ingredients
  

  • 2 large chicken breasts cut into 1½ to 2-inch pieces
  • Light sprinkle of salt
  • 1½ cups BBQ sauce divided
  • 1 pound bacon sliced into 1 to 1½-inch pieces
  • Fresh pineapple cut into 2-inch chunks

Method
 

    1. Marinate the Chicken

    Place the chicken pieces in a bowl and toss them with 1 cup of BBQ sauce until well coated. Cover and refrigerate for 2 to 3 hours to let the flavor soak in.Short on time? You can skip the marinating step and still end up with delicious kabobs.

    2. Partially Cook the Bacon

    Arrange the bacon pieces on a microwave-safe plate and cook for 2 to 5 minutes, depending on how thick your bacon is and how crisp you want it to start. You don’t need it fully crispy—just partially cooked so it finishes nicely on the grill. Set aside and let it cool slightly.

    3. Assemble the Kabobs

    Use wooden skewers soaked in water for at least 1 hour or metal skewers if you prefer.
    Thread the skewers with chicken, pineapple, and bacon, alternating ingredients as you go. For thinner bacon slices, fold them in half before adding them to the skewer. Try not to pack the ingredients too tightly—especially the bacon—so everything cooks evenly and the bacon has room to crisp up.

    4. Grill the Kabobs

    Place the skewers on a preheated grill and cook until the chicken reaches 155–160°F internally.
    During the last few minutes of grilling, brush the kabobs with the remaining ½ cup of BBQ sauce. Let the sauce warm up and lightly caramelize for that sticky, smoky finish.

    5. Rest and Serve

    Transfer the kabobs to a serving platter and loosely tent them with foil. Let them rest for 5 to 10 minutes before serving so the juices settle and the chicken finishes cooking through.

Notes

Storing Leftovers

Slide the chicken, bacon, and pineapple off the skewers and place everything in an airtight container. Store in the refrigerator and enjoy within 5 days for the best flavor and texture.