BBQ Pineapple Chicken Kabobs (Print Version)

Juicy BBQ chicken and caramelized pineapple on skewers, paired with charred peppers and onions for summer flavors.

# 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 basting
03 - 2 tbsp olive oil
04 - 1 tbsp soy sauce (use 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

# Directions:

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 chicken cubes to the marinade and toss to coat 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 skewer.
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, until the chicken reaches an internal temperature of 165°F and the vegetables show light char marks.
06 - Remove the kabobs from the grill and allow them to rest for 3 to 5 minutes before serving to let the juices redistribute. Serve hot.

# Expert Tips:

01 -
  • The pineapple caramelizes on the grill and creates this sticky sweet glaze that store bought sauces cannot replicate.
  • Everything cooks on one skewer so cleanup is basically nonexistent.
  • Even picky eaters who avoid vegetables will happily devour bell peppers when they are covered in smoky BBQ sauce.
02 -
  • Do not skip soaking wooden skewers because they will absolutely ignite and you will be serving charred sticks instead of dinner.
  • Letting the chicken marinate the full 2 hours makes a dramatic difference in how deeply the flavor penetrates.
03 -
  • Cut all your ingredients to uniform sizes so nothing burns while waiting for thicker pieces to cook through.
  • Brush on BBQ sauce during the last 6 minutes of grilling, not at the start, because the sugars will burn if applied too early.

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