BBQ Pineapple Chicken Kabobs (Print Version)
Juicy chicken, pineapple, peppers, and onion on skewers, basted with smoky-sweet BBQ and grilled to caramelized perfection.
# What You 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 brushing
03 - 2 tbsp olive oil
04 - 1 tbsp soy sauce (gluten-free if needed)
05 - 2 cloves garlic, minced
06 - 1/2 tsp smoked paprika
07 - Salt and pepper to taste
→ Fruits & Vegetables
08 - 2 cups fresh pineapple chunks (about 1 small pineapple), 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
# Directions:
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 maximum flavor penetration.
03 - Preheat grill to medium-high heat (about 400°F). If using wooden skewers, soak them in water for at least 20 minutes to prevent burning.
04 - Thread marinated chicken, pineapple chunks, bell pepper pieces, and red onion alternately onto skewers, distributing ingredients evenly across each skewer.
05 - Place kabobs on the preheated grill and cook for 12–15 minutes, turning every 3–4 minutes and basting with additional BBQ sauce, until chicken is cooked through (internal temperature of 165°F) and vegetables are lightly charred and tender.
06 - Remove kabobs from the grill and let rest for a few minutes before serving hot.
# Insider Tips:
01 -
- The pineapple does double duty by tenderizing the chicken while adding a sweetness that balances the smoky BBQ glaze.
- Cleanup is almost nothing since everything cooks on skewers and the marinade does all the heavy lifting for flavor.
02 -
- Do not skip soaking wooden skewers because dry ones will catch fire before your chicken is cooked through.
- Cutting the chicken and pineapple to the same size ensures everything finishes cooking at the same time.
03 -
- Pat the pineapple chunks dry before threading them onto skewers so they caramelize instead of steaming.
- Reserve a small amount of unused BBQ sauce specifically for basting so you never cross contaminate with the marinade the raw chicken sat in.