I just returned from a weekend in Windsor, Vermont, helping the Dizzy Pig BBQ Competition Team at the Harpoon Championships of New England Barbecue. After a long weekend of competition-level cooking, I wanted something quick, simple, and full of flavor to get the week started.

While staffing the Dizzy Pig vending table, I spoke with a lot of people about using the Pineapple Head rub on chicken kabobs. By the end of the weekend I was craving them myself. That craving inspired this easy summertime recipe. The contrast of the sweet, tropical rub and a high-heat sear on the Big Green Egg creates an exceptional weeknight meal.

Grab a cold beer, relax, and enjoy this recipe for Big Green Egg Honey Lime Chicken Kabobs.

Big Green Egg Honey Lime Chicken Kabobs

Step 1: The Mise en Place

Great kabobs are built around balance—color, texture, and flavor all on a single skewer. Prep everything before you fire up the grill so cooking is fast and even.

Gather and prep: fresh pineapple, cherry tomatoes, lime, red onion, red bell pepper, boneless skinless chicken thighs, honey, and Pineapple Head rub.

Protein: Chicken thighs are the preferred cut here. The higher fat content keeps the meat moist over direct heat, unlike lean breasts which can dry out.
Produce: Red bell pepper and red onion add crunch; cherry tomatoes bring bright acidity.
Sweet heat: Fresh pineapple pairs beautifully with the Pineapple Head rub. When pineapple sugars hit a hot grate they caramelize and add an almost candy-like note.
Glaze: A simple honey-and-lime finish ties everything together with sweet, sticky, citrus brightness.

Note: Cut the chicken and vegetables into uniform 1-inch pieces. Even sizing ensures everything cooks at the same rate and gets consistent char.

Big Green Egg Honey Lime Chicken Kabobs close-up

Step 2: Skewering and the Glaze Strategy

With ingredients prepped, assemble the kabobs. The order matters only so the seasoning adheres and the glaze can finish the cook without burning.

Assemble: Thread chicken, pineapple, red pepper, red onion, and cherry tomatoes onto skewers, leaving lime and honey for the glaze. Apply the Pineapple Head rub generously over the chicken and vegetables so the spices adhere during cooking.

Visuals: Alternate colors for an appealing presentation—red pepper, yellow pineapple, purple onion, and red tomatoes look great together.
Seasoning: Rubbing the spice blend onto raw ingredients helps it form a crust as the kabobs sear. The glaze will build on that crust.

The Honey-Lime Glaze

While the kabobs rest and the Big Green Egg comes to temperature, mix the finishing glaze: three parts honey to one part fresh lime juice (a 3:1 ratio).

Ratio: The honey provides body and stickiness; the lime adds acidity to cut through the sweetness and richness.
Timing: Keep the glaze separate and apply at the end. Honey burns quickly over very high heat, so reserve it for the final minutes to get caramelization without bitterness.

Step 3: The Sizzle and the Glaze

Preheat the Big Green Egg to about 400°F and cook the kabobs over direct heat. This temperature provides enough radiant heat to cook the chicken through while charring the vegetables attractively.

Cooking: Place the skewers directly over the coals. Fat from the thighs and sugars from the pineapple will drip, generating a quick burst of smoke that adds barbecue flavor.

Building the Crust

Begin brushing the honey-lime glaze onto the kabobs during the last few minutes of cooking. Apply thin layers every couple of minutes to develop a glossy, lacquered finish rather than a single thick coat that can slide off or burn.

Keep a close eye on the kabobs—honey can go from caramelized to scorched quickly. If spots darken too fast, move that skewer to a cooler part of the grate or flip more frequently.

Step 4: The Final Sear and Rest

Finish the kabobs over direct heat for about 4 minutes per side, or until the chicken reaches an internal temperature of 165°F. Use an instant-read thermometer for accuracy.

Appearance: Tomatoes should be just beginning to burst and onions should show charred edges. The glaze and rub should form a deep, glossy coating on the chicken.
Internal temp: Pull the kabobs at 165°F to ensure safety while keeping thighs juicy.

Resting

Let the kabobs rest for about 5 minutes before serving. Resting stabilizes carryover heat, allows juices to redistribute, and gives the glaze a chance to set so the kabobs are less messy and more flavorful.

Finished Big Green Egg Honey Lime Chicken Kabobs

Why This Dish Works

This recipe transforms simple ingredients into a vibrant meal in under 30 minutes. The Big Green Egg’s high heat caramelizes honey and pineapple while the Pineapple Head rub adds tropical, savory depth. Lime brightens the dish, giving it a balanced, vacation-on-a-plate feel that makes any weeknight special.

Serving Suggestions: Keeping it Light

Pair these kabobs with a fresh, light side so the glaze remains the star. I served them with Spanish-style cauliflower “rice” for a healthy, summery plate.

Pairing: The tomato and spice notes in Spanish-style cauliflower rice complement the sweet glaze and soak up any extra sauce.
Health: This combo is low-carb and gluten-free yet satisfying. The light texture of cauliflower rice contrasts nicely with charred chicken thighs.
Alternatives: Quinoa salad, grilled asparagus, or warm corn tortillas with salsa are all excellent companions.

Storage and Leftovers

If you have leftovers, they make a great next-day lunch.

Fridge: Remove meat and vegetables from skewers and store in an airtight container for up to 3 days.
Reheat: Warm gently in a skillet with a splash of water or a squeeze of lime to loosen the glaze and prevent drying.
Cold: Chilled chicken and pineapple are excellent over mixed greens for a tropical salad.

Final Thoughts

The Big Green Egg isn’t just for long, low-and-slow cooks. It’s a precision grill that delivers big flavor fast. Whether you’re recovering from a competition weekend or just want a quick midweek win, these honey-lime chicken kabobs offer effortless, high-impact results.

Recipe

Ingredients (serves 4)

2 pounds boneless skinless chicken thighs, cut into 1-inch cubes
1 fresh pineapple, cut into chunks
1 red onion, cut into large pieces
1 red bell pepper, cut into large pieces
1 cup cherry tomatoes
Pineapple Head rub, use generously
3/4 cup honey
1/4 cup fresh lime juice

Instructions

Preparation: Cut chicken, pineapple, onion, and pepper into uniform 1-inch pieces so everything cooks evenly.
Assemble: Thread ingredients onto skewers, alternating chicken, fruit, and vegetables.
Season: Generously coat skewers on all sides with Pineapple Head rub.
Glaze: Whisk honey and lime juice in a small bowl and set aside for the finish.
Setup: Preheat your Big Green Egg to 400°F and set up for direct grilling.
Cook: Place kabobs directly on the grate and cook about 4 minutes per side.
Glaze: During the final minutes, brush the honey-lime glaze onto the kabobs every couple of minutes to build a sticky, caramelized coating.
Finish: Remove kabobs when chicken reaches 165°F internal temperature.
Rest: Let the kabobs rest 5 minutes before serving to allow juices to redistribute and the glaze to set.