BBQ Pineapple Chicken Kabobs (Printable)
Juicy chicken and pineapple skewers brushed with tangy BBQ, grilled until caramelized and smoky.
# What You'll Need:
→ Protein & 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 tamari if needed)
05 - 2 cloves garlic, minced
06 - 1/2 tsp smoked paprika
07 - Salt and freshly ground black pepper to taste
→ Fruits & 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 wedges
# How to Make It:
01 - In a large mixing bowl, whisk together the BBQ sauce, olive oil, soy sauce, minced garlic, smoked paprika, salt, and pepper until well combined.
02 - Add the cubed chicken to the marinade and toss thoroughly to coat every piece evenly. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours for deeper flavor penetration.
03 - Preheat an outdoor grill or grill pan 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 wedges alternately onto the skewers, distributing the ingredients evenly across each one.
05 - Place the skewers on the preheated grill and cook for 12 to 15 minutes, rotating every 3 to 4 minutes and basting generously with additional BBQ sauce. Cook until the chicken reaches an internal temperature of 165°F and the vegetables develop a light char.
06 - Remove the kabobs from the grill and let them rest for 3 to 5 minutes before serving to allow the juices to redistribute. Serve hot.
# Expert Tips:
01 -
- The sweet and smoky combo is downright addictive, and even picky eaters come back for seconds.
- Everything cooks on one skewer so cleanup is almost nonexistent after a long day.
02 -
- Do not skip the soaking step for wooden skewers or you will end up with charred sticks and a potential flare up.
- Cutting the chicken and pineapple to the same size ensures everything finishes cooking at the same time.
03 -
- A wood chip smoker box on the grill adds an incredible depth of smoky flavor with almost zero extra effort.
- Pat the pineapple chunks dry before threading them so you get a proper sear instead of steam.