BBQ Pineapple Chicken Kabobs (Print)

Juicy chicken, caramelized pineapple, and peppers grilled on skewers, brushed with smoky BBQ sauce.

# What You Need:

→ Protein and Marinade

01 - 1.5 lbs boneless, skinless chicken breast or thighs, cut into 1.5-inch cubes
02 - 1/2 cup BBQ sauce, plus extra for basting
03 - 2 tbsp olive oil
04 - 1 tbsp soy sauce (gluten-free variety if needed)
05 - 2 cloves garlic, minced
06 - 1/2 tsp smoked paprika
07 - Salt and pepper to taste

→ Fruits and Vegetables

08 - 2 cups fresh pineapple (about 1 small), cut into 1.5-inch cubes
09 - 1 red bell pepper, cut into 1-inch pieces
10 - 1 green bell pepper, cut into 1-inch pieces
11 - 1 small red onion, cut into 1-inch pieces

# How To Make It:

01 - In a large bowl, whisk together the BBQ sauce, olive oil, soy sauce, minced garlic, smoked paprika, salt, and pepper until well combined.
02 - Add the chicken cubes to the marinade, tossing to coat evenly. Cover and refrigerate for at least 30 minutes, or up to 2 hours for deeper flavor penetration.
03 - Preheat the grill to medium-high heat, approximately 400°F. If using wooden skewers, submerge them in water for at least 20 minutes to prevent burning.
04 - Thread the marinated chicken, pineapple chunks, bell pepper pieces, and red onion onto skewers, alternating ingredients for even cooking and an attractive presentation.
05 - Place the kabobs on the grill and cook for 12 to 15 minutes, turning every 3 to 4 minutes and basting with additional BBQ sauce, until the chicken reaches an internal temperature of 165°F and the vegetables are lightly charred and tender.
06 - Remove the kabobs from the grill and allow them to rest for a few minutes before serving hot.

# Expert Advice:

01 -
  • The sweetness of fresh pineapple against smoky BBQ sauce is a combination that will ruin plain chicken for you forever.
  • Everything cooks on one skewer so cleanup is almost nonexistent after a long summer evening.
02 -
  • Do not skip soaking wooden skewers because they will catch fire on the grill and that is a lesson you only learn once.
  • Cutting the pineapple and chicken to the same size ensures everything finishes cooking at the same time instead of ending up with raw chicken or burnt fruit.
03 -
  • Reserve a small amount of unused BBQ sauce before marinating the chicken so you can baste with sauce that has never touched raw meat.
  • The sugar in BBQ sauce burns quickly so start basting in the last few minutes of grilling rather than from the beginning.

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