Go Back
BBQ Pineapple Chicken Kabobs

BBQ Pineapple Chicken Kabobs

Juicy chicken marinated in a sweet and tangy BBQ sauce, skewered with fresh pineapple and colorful vegetables, then grilled to perfection. A perfect summer meal.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Grilling
Cuisine: American
Calories: 410
Ingredients Method Notes

Ingredients
  

For the Kabobs
  • 1.5 lbs Boneless, skinless chicken breasts Cut into 1-inch cubes
  • 2 cups Fresh pineapple chunks
  • 1 Red bell pepper Cut into 1-inch pieces
  • 1 Green bell pepper Cut into 1-inch pieces
  • 1 Red onion Cut into 1-inch pieces
For the Marinade/Glaze
  • 1 cup Your favorite BBQ sauce Divided
  • 2 tbsp Soy sauce
  • 1 tbsp Brown sugar Packed
  • 1 tsp Garlic powder
  • 1 tsp Smoked paprika

Method
 

Instructions
  1. In a medium bowl, whisk together 3/4 cup of the BBQ sauce, soy sauce, brown sugar, garlic powder, and smoked paprika to create the marinade.
  2. Add the cubed chicken to the marinade, toss to coat thoroughly. Cover and refrigerate for at least 20 minutes, or up to 4 hours.
  3. While the chicken marinates, prepare the remaining glaze by mixing the leftover 1/4 cup BBQ sauce with 1 tablespoon of water in a small saucepan. Heat gently over low heat until simmering, then set aside for basting.
  4. Preheat your grill to medium-high heat (about 400°F or 200°C). Thread the marinated chicken onto metal or pre-soaked wooden skewers, alternating with pineapple chunks, red pepper, green pepper, and red onion pieces.
  5. Place the kabobs on the preheated grill grates. Grill for 10-12 minutes total, turning every 3-4 minutes to ensure even cooking.
  6. During the last 2 minutes of cooking, liberally brush the kabobs on all sides with the reserved, heated BBQ glaze. Cook until the chicken is cooked through (internal temperature reaches 165°F/74°C) and the vegetables have slight char marks.
  7. Remove from the grill and let rest for 5 minutes before serving over rice or alongside a fresh salad.

Notes

If using wooden skewers, remember to soak them in water for at least 30 minutes before use to prevent burning on the grill. For a spicier kick, add a dash of cayenne pepper to the marinade.