Ever stare into the fridge at 5 p.m., wondering what on earth you can throw together that everyone will actually eat? You’re not alone, honey. That’s exactly why these BBQ Pineapple Smoked Sausage Kabobs are about to become your new best friend. They’re the perfect mix of sweet, smoky, and savory, and they come together faster than you can say “what’s for dinner?”. Honestly, it’s the kind of no-fuss meal that feels like a hug on a plate.
Top Reasons To Make It
First off, these kabobs are a total lifesaver on a busy weeknight. You only need a handful of ingredients, most of which you probably already have. They cook up in under 20 minutes, which means you can get a healthy, homemade dinner on the table without a ton of fuss or a sink full of dishes. And let’s be real, anything you can eat right off a stick is just more fun, right? Kids go absolutely wild for them, and they’re a guaranteed hit with adults, too. A win-win.
Ingredients
- 1 lb smoked turkey sausage (or your favorite smoked sausage), sliced into 1-inch rounds
- 2 cups fresh pineapple chunks (because that sweet, tangy grill char is everything)
- 1 large bell pepper, any color, cut into 1-inch pieces
- 1 red onion, cut into 1-inch chunks
- 3/4 cup of your favorite BBQ sauce (we’re not picky!)
- 2 tablespoons olive oil (to help everything get all gorgeous and caramelized)
- Salt and black pepper to taste
Instructions
- If you’re using wooden skewers, go ahead and let them soak in some water for about 15 minutes. This keeps them from turning into little torches on the grill.
- Fire up your grill or grill pan to a medium-high heat. You want it nice and hot.
- Now, let’s build those kabobs! Thread your sausage, pineapple, bell pepper, and onion onto the skewers, alternating them however you like. I like to start and end with a pineapple chunk—it’s a little pro tip for maximum flavor.
- In a small bowl, whisk together the BBQ sauce and olive oil. Brush this glorious mixture generously all over your assembled kabobs.
- Place the kabobs on the hot grill. Cook for about 4-5 minutes per side, turning once, until the sausage is heated through and those beautiful grill marks appear on the veggies and pineapple. You’ll know they’re done when the pineapple is golden and the peppers are just starting to soften.
- Right before you take them off, give them one last brush with any leftover BBQ sauce. So good.
Pro Tips For Perfect Kabobs
- Don’t overcrowd your skewers! Leave a little space between each piece so the heat can circulate and everything cooks evenly.
- If you’re using a grill pan indoors, don’t be shy with a little cooking spray. Those pineapple sugars can get sticky.
- Pre-cut your veggies and sausage ahead of time and store them in containers in the fridge. Dinner will be ready in a flash.
- No grill? No problem! You can absolutely broil these in the oven on a sheet pan for 12-15 minutes, turning halfway through.
- Honestly, the best tip is to use a sausage you already love. It’s the star of the show!
Variations & Substitutions
This recipe is so, so flexible. Want to make it a little lighter? Use chicken apple sausage instead. Need a vegetarian version? Swap the sausage for big, meaty chunks of portobello mushroom or some extra-firm tofu. You can also play with the veggies—zucchini, cherry tomatoes, or even some chunks of sweet potato would be delicious. If you’re out of fresh pineapple, the canned kind works in a pinch, just be sure to drain it really well.
Storage & Reheating
If you somehow have leftovers, let the kabobs cool completely and then store them in an airtight container in the fridge for up to 3 days. To reheat, the best method is to pop them back on the grill pan or in a 350°F oven for about 10 minutes, until they’re heated through. The microwave will work, but it can make the veggies a bit soft. I don’t recommend freezing them, as the pineapple and peppers can get a little mushy when thawed.
Serving Ideas & Pairings
These kabobs are a full meal all on their own, but they also play well with others! For a quick and easy dinner, I love to serve them over a bed of simple white or brown rice—it soaks up all that amazing BBQ sauce. They’re also fantastic with a simple side salad, some buttered corn on the cob, or even tucked into a warm tortilla for a fun kabob taco situation. The possibilities are endless.
Frequently Asked Questions
- Can I make these BBQ Pineapple Smoked Sausage Kabobs ahead of time? You can absolutely assemble the kabobs a few hours ahead. Just keep them covered in the fridge until you’re ready to grill. I’d wait to brush on the sauce until right before they hit the heat, though.
- What’s the best way to cut a pineapple? I like to chop off the top and bottom, stand it up, and slice off the skin in strips. Then, just cut out any remaining “eyes” and chop the fruit away from the core.
- Are these healthy dinner ideas? They can be! Using a lean smoked turkey sausage and loading up on the veggies and fruit makes for a pretty well-rounded, healthy dinner recipe.
- What other quick dinner ideas work with this method? The same method is great for chicken, shrimp, or even just a big plate of grilled veggies. It’s one of my go-to easy weeknight dinners.