Grilled BBQ Chicken Sausage Kabobs with Pineapple and Veggies are an easy 4-serving grill dinner made with fully cooked chicken sausage, fresh pineapple, bell pepper, zucchini, and red onion. Toss the produce in barbecue sauce, olive oil, vinegar or lime juice, and smoky spices, then grill the eight kabobs over medium-high heat at 400 to 450°F for 10 to 14 minutes.
Each skewer delivers a delicious mix of smoky, sweet, tangy, and savory flavors. The pineapple becomes juicy and lightly caramelized, the vegetables gain crisp charred edges, and the sausage turns hot and beautifully browned while a final brush of barbecue sauce adds a glossy finish without scorching.
Jump to RecipeWhy You’ll Love This Recipe
These kabobs bring the best parts of a summer barbecue to the table in one colorful meal. Chicken sausage provides a smoky, savory foundation, while pineapple adds juicy sweetness that tastes especially good against the char from a hot grill.
The vegetables cook directly alongside the sausage, so there is no need to prepare a separate side dish for a satisfying dinner. You get tender zucchini, sweet red pepper, and softly charred red onion on every skewer, plus plenty of glossy barbecue flavor.
Fully cooked chicken sausage also makes this recipe wonderfully practical for busy evenings. Once the skewers are assembled, they need only 10 to 14 minutes on a medium-high grill, with a quick turn every 2 to 3 minutes for even browning.
If you enjoy sweet-and-savory chicken combinations, you may also like this pineapple chicken recipe for another flavorful dinner idea.
Ingredients You’ll Need
Begin with 1 pound of fully cooked chicken sausage. A barbecue-style or smoked-style sausage works particularly well, although any fully cooked chicken sausage can be used. Cut it into 1 1/2-inch pieces so it stays juicy while matching the larger vegetable pieces.
Fresh pineapple is the star produce ingredient, and 2 cups of chunks, or about 8 ounces, gives the kabobs a generous sweet-tart balance. Choose firm pineapple pieces that can hold their shape on the grill rather than very soft or overripe fruit.
- One large red bell pepper, cut into 1 1/2-inch pieces
- One medium zucchini, cut into 1/2-inch-thick rounds or half-moons
- One medium red onion, cut into 1 1/2-inch chunks
- Eight wooden or metal skewers
The quick seasoning mixture uses 1/2 cup barbecue sauce divided between the marinade-style toss and the final glaze. Olive oil helps coat the vegetables, apple cider vinegar or lime juice adds brightness, and smoked paprika, garlic powder, black pepper, and kosher salt round out the flavor.
For another fruit-forward chicken dinner, try the comforting Hawaiian chicken recipe. Its tropical flavor profile makes a lovely contrast to these smoky grilled skewers.
How to Make It Step-by-Step
Step 1: Soak wooden skewers in water for at least 30 minutes before grilling. This helps reduce the chance of the exposed wood scorching over the hot grill; metal skewers can be used immediately.
Step 2: Heat the grill to medium-high, approximately 400 to 450°F, and oil the grates carefully. A clean, lightly oiled grate helps the sausage and vegetables release more easily and gives the kabobs clearer grill marks.
Step 3: In a small bowl, stir together 1/4 cup of the barbecue sauce, 1 tablespoon olive oil, 1 tablespoon apple cider vinegar or fresh lime juice, 1 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1/4 teaspoon black pepper, and 1/4 teaspoon kosher salt. The mixture should be loose enough to coat the produce without pooling heavily in the bowl.
Step 4: Add the pineapple, red bell pepper, zucchini, and red onion to the seasoned sauce mixture. Toss gently until every piece is lightly coated, taking care not to break the pineapple or crush the zucchini.
Step 5: Cut the sausage into 1 1/2-inch pieces if you have not already done so. Keep the remaining 1/4 cup barbecue sauce separate because its sugar can burn when exposed to high heat for too long.
Step 6: Thread the sausage, pineapple, pepper, zucchini, and onion alternately onto the skewers. Leave a little space between pieces rather than pressing everything tightly together, since the open gaps allow heat to circulate and help the edges brown.
Step 7: Place the kabobs on the hot grill and cook for about 10 to 14 minutes. Turn them every 2 to 3 minutes so all sides receive heat and the vegetables develop light char while becoming tender.
Step 8: During the last 2 to 3 minutes, brush the kabobs with the reserved barbecue sauce. Turn them once or twice during this final glazing period, watching closely for dark spots caused by the sauce’s sugar.
Step 9: Transfer the finished kabobs to a serving platter and serve immediately. Offer extra barbecue sauce at the table, if desired, and remember that fully cooked sausage only needs to be heated thoroughly.
Pro Tips for Better Kabobs
Uniform cutting is the simplest way to help every bite cook at a similar rate. Make the sausage, pepper, pineapple, and onion about 1 1/2 inches, but keep the zucchini at 1/2 inch thick because it softens more quickly than the other ingredients.
Avoid overcrowding the grill. If the skewers are packed too closely together, the ingredients may steam instead of browning, and the pineapple’s moisture can slow the development of crisp grill marks.
Pineapple and sausage can also be threaded on separate skewers if necessary. Pineapple releases juice as it heats, so separating it may help the sausage and vegetables brown more quickly.
- Oil the grill grates before cooking to reduce sticking.
- Turn the kabobs every 2 to 3 minutes for even cooking.
- Apply most of the barbecue sauce during the final 2 to 3 minutes.
- Use metal skewers for repeated grilling or wooden skewers for easy serving.
For a smoky chicken dinner with a different seasoning direction, keep this grilled chicken recipe in your summer meal rotation. It is another good choice when the grill is already hot.
Variations and Serving Ideas
Swap the red bell pepper for yellow or orange bell pepper, or use a mixture of colors for an especially bright platter. Yellow squash can replace the zucchini, keeping the same 1/2-inch thickness so it cooks at a similar pace.
Mushrooms and grape tomatoes are also welcome additions, though they cook at somewhat different rates. Check them as the kabobs grill and consider placing ingredients with similar cooking times on the same skewer.
The sauce can change the personality of the dish without changing the method. Pineapple-chipotle barbecue sauce adds heat, honey barbecue sauce brings extra sweetness, and teriyaki-style sauce gives the kabobs a savory Asian-inspired note.
Serve the skewers with a crisp green salad, grilled corn, rice, or warm flatbread. For another chicken recipe with bold savory flavor, explore this chicken adobo idea when planning a varied dinner menu.
Storage, Reheating, and Food Safety
These kabobs are best served straight from the grill, when the pineapple is juicy and the sauce is glossy. If you have leftovers, remove the food from the skewers and refrigerate it promptly in a covered container.
Reheat the sausage and vegetables gently in a skillet over medium heat or in the microwave until hot throughout. The vegetables may soften slightly after refrigeration, but the barbecue flavor remains delicious in salads, rice bowls, wraps, or lunch boxes.
The recipe assumes packaged chicken sausage is fully cooked. If you use raw chicken sausage instead, do not rely on the 10 to 14 minute timing alone; cook it to 165°F in the center, measured with a food thermometer.
Grilled BBQ Chicken Sausage Kabobs with Pineapple and Veggies
Ingredients
Method
- If using wooden skewers, soak them in water for at least 30 minutes. Heat a clean, oiled grill to medium-high, approximately 400 to 450°F.
- In a small bowl, combine 1/4 cup barbecue sauce, olive oil, apple cider vinegar or lime juice, smoked paprika, garlic powder, black pepper, and kosher salt.
- Toss the bell pepper, zucchini, red onion, and pineapple with the seasoned sauce mixture. Keep the remaining 1/4 cup barbecue sauce in a separate bowl for brushing near the end.
- Thread the sausage, pineapple, and vegetables alternately onto the eight skewers. Leave a little space between pieces so hot air can circulate and the food can brown.
- Grill the kabobs for 10 to 14 minutes, turning every 2 to 3 minutes. Continue until the vegetables are lightly charred and tender and the fully cooked sausage is hot throughout.
- Brush the kabobs with the remaining barbecue sauce during the last 2 to 3 minutes of grilling. Serve immediately with extra barbecue sauce if desired.
Notes
Final Thoughts
Grilled BBQ Chicken Sausage Kabobs with Pineapple and Veggies turn simple ingredients into a colorful, satisfying grill meal with very little fuss. The combination of smoky sausage, sweet pineapple, charred vegetables, and late-added barbecue sauce makes every skewer taste fresh from a favorite backyard cookout.
Prepare the skewers ahead during the 20 to 25 minute prep window, soak wooden skewers for 30 minutes, and keep the grill hot and uncrowded. With a few turns over medium-high heat and a final brush of sauce, dinner is ready in about 40 to 60 minutes including soaking time.
Bring the platter to the table while the kabobs are hot, pass around extra barbecue sauce, and enjoy a meal that is colorful enough for guests but easy enough for a weeknight.
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