Heading to a Fourth of July barbecue and wondering what to bring?
Skip the boring salad.
Bring these colorful Jerk Veggie & Pineapple Kabobs instead.
They’re smoky, juicy, sweet, spicy, and packed with vibrant vegetables that look just as good as they taste. Best of all, they’re one of those rare plant-based dishes that everyone reaches for—whether they’re vegan or not.
The secret is the marinade.
I simply toss chopped vegetables with olive oil, jerk marinade, barbecue sauce, fresh garlic, herbs, and spices. After letting everything marinate for at least ten minutes, I thread the vegetables onto skewers and grill them until they’re lightly charred.
The pineapple caramelizes beautifully over the fire, balancing the warmth of the jerk seasoning with natural sweetness.
One of my favorite things about these kabobs is how customizable they are.
I usually use:
- Red onions
- Red, orange, and yellow bell peppers
- Zucchini
- Yellow squash
- Portobello mushrooms
- Fresh pineapple
But honestly, almost any sturdy vegetable works beautifully.
Optional Add-ins
Try adding:
- Cherry tomatoes
- Eggplant
- Corn rounds
- Brussels sprouts (parboiled)
- Tofu cubes
- Tempeh
- Baby potatoes (parboiled)
If you’re hosting a cookout, these pair perfectly with veggie burgers, grilled tofu, baked beans, corn on the cob, watermelon, pasta salad, or a crisp green salad.
Don’t Become the Hangry Vegan
One warning…
These kabobs disappear FAST.
I’ve watched meat eaters devour them before I even had a chance to grab seconds.
So if you’re bringing these to a barbecue…
Set a few aside for yourself first.
Trust me.
Your future self will thank you.
Happy grilling!
Jerk Veggie & Pineapple Kabobs
These smoky, sweet, and slightly spicy Jerk Veggie & Pineapple Kabobs are guaranteed to steal the show at your next cookout. Marinated in a flavorful blend of jerk seasoning, barbecue sauce, garlic, herbs, and a touch of sweetness, they’re delicious enough to satisfy vegans and meat eaters alike. Perfect for grilling all summer long!
- Prep Time: 20 minutes
- Marinating Time: 10–30 minutes
- Cook Time: 10–15 minutes
- Total Time: 0 hours
- Yield: 4–6 servings (8 large kabobs) 1x
- Category: Appetizer, Dinner, Lunch, Side Dish
- Method: Baking, Grilling
- Cuisine: American, Caribbean
- Diet: Dairy-Free, Gluten-Free, Vegan, Vegetarian
Ingredients
2 bell peppers (assorted colors), cut into large chunks
1 large red onion, cut into wedges
1 medium zucchini, sliced into thick rounds
1 medium yellow squash, sliced
2 large Portobello mushroom caps, cut into chunks
2 cups fresh pineapple chunks
2 tablespoons olive oil
3 tablespoons jerk marinade
2 tablespoons barbecue sauce
3 cloves garlic, minced
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon dried thyme
1 teaspoon dried oregano
½ teaspoon sea salt (or to taste)
1 tablespoon honey or maple syrup (optional, for a vegan version use maple syrup)
Wooden or metal skewers
Instructions
If using wooden skewers, soak them in water for at least 30 minutes before grilling.
In a large mixing bowl, combine all vegetables and pineapple.
Add olive oil, jerk marinade, barbecue sauce, garlic, herbs, seasonings, and maple syrup.
Using clean hands or food-safe gloves, toss everything together until evenly coated.
Allow vegetables to marinate for at least 10 minutes (30 minutes for even more flavor).
Taste one of the raw vegetables and adjust seasonings if desired.
Thread vegetables and pineapple onto skewers, alternating colors and textures.
Preheat grill to medium-high heat.
Grill kabobs for 10–15 minutes, turning every few minutes until vegetables are tender with light char marks.
Serve immediately.
Notes
Plant Powered Tip
Want a cleaner prep?
Thread the vegetables onto the skewers first, then brush with the marinade before grilling. While this is less messy, marinating the vegetables before skewering gives them the deepest flavor.
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