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I am just getting back from a weekend in Windsor, Vermont, supporting the Dizzy Pig BBQ Competition Team at the Harpoon Championships of NE Barbecue. After a long weekend of competition-level cooking, I wanted something easy but savory to get my week started.

While I was helping out at the Dizzy Pig vending table, I spent a lot of time talking to folks about using the Pineapple Head rub for chicken kabobs. By the end of the weekend, I had talked about it so much that I was craving them myself! That was the inspiration for this quick and easy summertime dish. The combination of the sweet, tropical rub with the high-heat sear of the Big Green Egg is a game changer for a weeknight meal.

Now sit back, grab a Harpoon IPA, and enjoy this recipe for Big Green Egg Honey Lime Chicken Kabobs.

Step 1: The Mise en Place
Step 2: Skewering and the Glaze Strategy
Step 3: The Sizzle and the Glaze
Step 4: The Final Sear and Rest
Big Green Egg Honey Lime Chicken Kabobs Recipe
Spanish Style Cauliflower “Rice” Recipe

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Step 1: The Mise en Place

Great kabobs are all about the harmony of colors and flavors on the skewer. To get that perfect balance of sweet, savory, and tangy, you need to have everything prepped and ready before you head to the grill.

I grabbed pineapple, cherry tomatoes, lime, red onion, red bell pepper, chicken thighs, honey, and Dizzy Pig Pineapple Head.

The Protein: Using chicken thighs is a pro move here. They have enough fat to stay moist under the direct heat of the Big Green Egg, unlike breasts which can dry out quickly.
The Produce: The red bell pepper and red onion provide a savory crunch, while the cherry tomatoes add a burst of acidity.
The Sweet Heat: The fresh pineapple is the essential pairing for the Dizzy Pig Pineapple Head rub. When that fruit hits the hot grate, the sugars caramelize into a candy-like treat.
The Glaze: The honey and lime will be combined later to create a sticky, citrusy finish that ties the whole dish together.

Buddha Note: When prepping, try to cut the chicken, peppers, and onions into uniform sizes. This ensures that every component makes contact with the grill grate at the same time, giving you an even char across the entire skewer.

Step 2: Skewering and the Glaze Strategy

With all your ingredients prepped, it is time to build the kabobs. The order of operations here is important to ensure the seasoning sticks and the glaze performs its magic at the very end.

Put everything except for the lime and honey on a skewer and covered with the Pineapple Head rub.

The Build: I like to alternate the colors to make the platter pop. The cherry tomatoes add a great visual alongside the bright red peppers and yellow pineapple.
The Seasoning: By applying the Pineapple Head rub directly to the raw chicken and vegetables, you allow the spices to adhere to the surface. As the meat cooks, the rub forms a flavorful crust that the glaze will eventually cling to.

The Honey-Lime Glaze

While the kabobs are resting and the Big Green Egg is coming up to temperature, it is time to prep your finishing touch.

I mixed 3 parts honey to 1 part lime juice for the glaze.

The Ratio: This 3:1 ratio is the “sweet spot.” The honey provides the body and the stickiness needed to coat the chicken, while the lime juice provides the necessary acidity to cut through the sugar and the richness of the chicken thighs.
Why Wait? We keep this glaze separate for now. Because honey has a very high sugar content, it will burn and turn bitter if it sits over a $400^\circ\text{F}$ fire for too long. We want to save this for the final “victory lap” on the grill.

Step 3: The Sizzle and the Glaze

With the skewers prepped and the flavors dialed in, it is time to let the Big Green Egg work its magic.

I preheated the Big Green Egg to 400° and placed the kabobs on over direct heat. At this temperature, you get the perfect balance of radiant heat to cook the chicken through and direct contact heat to char the vegetables. By placing them directly over the charcoal, you are ensuring that the fat from the chicken thighs and the sugars from the pineapple drip onto the coals, creating that signature “backyard BBQ” smoke that infuses back into the meat.

Building the Crust

I glazed the kabobs with the honey lime glaze every couple of minutes as they cooked. * Layering Flavor: Glazing repeatedly is the secret to that deep, mahogany color. Instead of one thick coat that might slide off or burn, multiple thin layers create a “lacquered” effect.

The Monitoring: Because honey can go from caramelized to scorched quickly, keep your tongs ready. If a particular spot is getting too dark, move that skewer to a cooler part of the grate or flip it more frequently.

Caramelization: Each time you brush on the honey and lime, the heat of the Egg evaporates the water in the lime juice, leaving behind a sticky, concentrated syrup. This syrup traps the Pineapple Head rub against the chicken, building a complex crust of sweet, sour, and savory.

Step 4: The Final Sear and Rest

The home stretch of this cook is all about timing. You want to hit that sweet spot where the honey has turned into a sticky lacquer and the chicken is perfectly safe and juicy.

I continued to cook the kabobs direct for 4 minutes per side or until they measured 165°. * The Internal Temp: Using a reliable instant-read thermometer is key here. By pulling the chicken at 165°F, you ensure it is fully cooked while the higher fat content of the thighs keeps the meat from drying out under the 400°F heat.

The Look: At this point, the cherry tomatoes should be just on the verge of bursting, and the red onions should have beautiful charred edges. The honey-lime glaze, combined with the Pineapple Head rub, should look like a dark, glossy coating on the chicken.

The Importance of the Rest

Once done, I pulled them off and let them rest for 5 minutes before serving.

Carryover Heat: During these five minutes, the internal temperature will stabilize, and the sticky glaze will “set,” making it less messy and more flavorful.

Juice Redistribution: Just like a steak, chicken needs a moment to relax. Resting allows the juices to pull back into the center of the meat. If you pull the chicken off the skewer immediately, those flavorful juices will end up on your plate instead of in your mouth.

The “So What”: Why This Dish Works

The “so what” of this recipe is the incredible return on investment. In less than 30 minutes, you transform basic ingredients into a vibrant, high-impact meal. By using the Big Green Egg to caramelize the honey and char the fresh pineapple, you create a depth of flavor that is impossible to achieve on a standard stovetop. The sweetness of the Pineapple Head rub paired with the zing of the lime juice provides a “vacation on a plate” vibe that makes any weeknight feel special.

Serving Suggestions: Keeping it Light

To keep the meal balanced and fresh, you want a side dish that complements the bold glaze without weighing you down.

I served the kabobs with cauliflower rice “Spanish” style. A terrific, healthy, summertime dish!

The Pairing: The savory, tomato-based notes of the Spanish-style cauliflower rice provide a great earthy base that soaks up any extra honey-lime glaze from the skewers.
Health Factor: This pairing keeps the meal low-carb and gluten-free while remaining incredibly satisfying. The light, fluffy texture of the cauliflower rice is the perfect contrast to the charred, meaty chicken thighs.
Other Options: If you aren’t a fan of cauliflower, these kabobs also pair beautifully with a simple quinoa salad, grilled asparagus, or even tucked into warm corn tortillas with a dollop of the fire-roasted salsa we talked about earlier.

Storage and Leftovers

If you happen to have any skewers left over, they make for an amazing lunch the next day.

The Fridge: Remove the chicken and vegetables from the skewers and store them in an airtight container for up to 3 days.
The Reheat: To keep the chicken from drying out, give it a quick “flash” in a hot skillet with a tiny splash of water or a squeeze of fresh lime. This will loosen up the honey glaze and bring the flavors back to life.
Pro Tip: These leftovers are fantastic cold! Toss the chilled chicken and pineapple over a bed of mixed greens for a quick, tropical-inspired salad.

Final Thoughts

This cook is a reminder that the Big Green Egg isn’t just for 12-hour briskets. It is a precision tool for fast, flavorful meals that bring people together. Whether you are recovering from a long competition weekend like I was, or just need a win on a Tuesday night, these kabobs are the answer.

Easy Big Green Egg Chicken Kabobs with Honey Lime Glaze

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Step 1: The Mise en Place