BBQ Pineapple Chicken Kabobs (Print)
Juicy chicken and pineapple skewers with bell peppers and smoky BBQ glaze, perfect for summer grilling.
# Ingredient List:
→ Protein & Marinade
01 - 1.5 pounds boneless, skinless chicken breast or thighs, cut into 1.5-inch cubes
02 - 1/2 cup barbecue sauce, plus extra for brushing
03 - 2 tablespoons olive oil
04 - 1 tablespoon soy sauce (gluten-free if needed)
05 - 2 cloves garlic, minced
06 - 1/2 teaspoon smoked paprika
07 - Salt and freshly ground black pepper, to taste
→ Fruits & Vegetables
08 - 2 cups fresh 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
# How-To Steps:
01 - In a large mixing bowl, whisk together barbecue sauce, olive oil, soy sauce, minced garlic, smoked paprika, salt, and pepper until fully combined.
02 - Add chicken cubes to the marinade, tossing to ensure even coating. Cover bowl and refrigerate for at least 30 minutes or up to 2 hours for enhanced flavor.
03 - Heat grill or grill pan to medium-high (approximately 400°F). If using wooden skewers, immerse in water for a minimum of 20 minutes to prevent burning.
04 - Alternately thread marinated chicken, pineapple, bell peppers, and red onion onto skewers, ensuring even distribution.
05 - Arrange skewers on the grill and cook for 12 to 15 minutes, turning every 3 to 4 minutes. Baste with additional barbecue sauce. Continue until chicken is fully cooked and vegetables are tender with a slight char.
06 - Transfer kabobs to a platter and let rest for several minutes before serving hot.
# Expert Suggestions:
01 -
- You'll uncover a foolproof way to turn simple ingredients into something people can’t stop reaching for at the table.
- The balance of juicy chicken, caramelized pineapple, and those charred veggies make this a formula I crave even after summer ends.
02 -
- If you skewer pineapple too close to the meat, they can sometimes slide off once they’re soft; tuck them snug between veggies for support.
- Extra basting makes all the difference—the sauce gets glossy, sticky, and irresistible if you keep brushing as you grill.
03 -
- Soaking wooden skewers really does save them from burning, even if you’re doubtful at first.
- Brushing on sauce in layers, not all at once, helps build that crave-worthy sticky crust.