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Whole30 Chicken BBQ Pineapple Kabobs - Paleo, gluten-free, dairy-free and airfry, grill or oven

Whole30 Chicken BBQ Pineapple Kabobs

Autumn @wholefoodfor7
5 from 6 votes


  • 1 1/2 pounds chicken breast, cubed
  • 1/2 cup bbq sauce (see below for homemade BBQ sauce)
  • 1/2 cup pineapple juice
  • 1/4 cup olive oil plus extra for coating
  • 2 medium green peppers
  • 2 medium red peppers
  • 1 fresh pineapple
  • 1 large white or red onion
  • salt
  • skewers


  • Salt cubed chicken. Combine bbq sauce, pineapple juice, and olive oil in a medium bowl for marinade. Set aside 1/3 cup of marinade. Place chicken in the remaining marinade and marinate for at least 30 minutes.
  • If using the grill or the oven, preheat to 400 degrees. Note for grill: I used metal skewers, as they are more easily resuable. But, if using wooden skewers, soak them in cold water for at least an hour before using so they won't burn.
  • Cut the veggies into 1"ish squares. Toss with olive oil to coat. Cut the pineapple into 1" cubes as well.
  • Time to build your kabobs! It doesn't really matter what order you put on the peppers, onion, pineapple, and chicken.
  • GRILL - Brush grates with olive oil (if you don't, the chicken will stick!). Place kabobs on grill and grill for 5 minutes. Brush with reserved marinade. Flip, brush this side with marinade and cook 5 minutes more (chicken should be cooked through, internal temp of 165). Enjoy!
  • AIRFRYER - Cook at 375 for 15 minutes, adding more marinade to both sides halfway through. Flip if it's laying flat.
  • OVEN - Cook at 400 for 20 minutes, flipping halfway through and adding more marinade at that time to both sides. I like to cook these on a cooling rack set inside a cookie sheet, to allow the underside to cook better. After 20 minutes broil on high for 2-3 minutes each side.


For a Whole30 compliant affordable option, use my Whole30 Homemade BBQ Sauce