Description
These BBQ Pineapple Chicken Kabobs are the ultimate summer grilling treat—juicy chicken, sweet pineapple, colorful bell peppers, and a smoky, tangy barbecue glaze. A vibrant, easy meal perfect for cookouts or weeknight dinners.
Ingredients
Units
Scale
For the Kabobs
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 fresh pineapple, peeled, cored, and cut into 1-inch chunks
- 2 bell peppers (red, yellow, or orange), seeded and cut into 1-inch pieces
- 1 red onion, cut into 1-inch pieces
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the BBQ Glaze
- 3/4 cup BBQ sauce (your favorite kind)
- 2 tablespoons honey (optional, for extra sweetness)
- 1 tablespoon soy sauce
- 1 teaspoon smoked paprika
For Serving (Optional)
- Fresh cilantro, chopped
- Lime wedges
Instructions
- Prepare the BBQ Glaze. In a small bowl, whisk together the BBQ sauce, honey, soy sauce, and smoked paprika until well combined. Set aside for grilling.
- Marinate the Chicken. In a large bowl, toss the cubed chicken with olive oil, salt, and black pepper. You can let the chicken rest for 10–30 minutes to absorb the seasoning, or proceed directly if short on time.
- Assemble the Kabobs. Thread chicken, pineapple chunks, bell pepper pieces, and red onion alternately onto skewers, repeating the pattern and leaving a bit of space between each piece for even cooking.
- Preheat the Grill. Preheat your outdoor grill or grill pan to medium-high heat. Lightly oil the grates to prevent sticking.
- Grill the Kabobs. Arrange the skewers on the grill. Cook for 10–12 minutes, turning every 3–4 minutes, and brush with the BBQ glaze during the last few minutes of grilling. The chicken should be charred in spots, juicy inside, and register 165°F on a meat thermometer.
- Serve. Transfer the kabobs to a serving platter. Garnish with fresh cilantro and lime wedges if desired. Serve hot with extra BBQ sauce on the side.
Notes
- If using wooden skewers, soak them in water for at least 20 minutes beforehand to prevent burning.
- You can substitute chicken thighs for breasts for even juicier kabobs.
- Swap in other veggies, like zucchini or mushrooms, for variety.
- Leftovers can be refrigerated up to 3 days.
Nutrition
- Serving Size: 2 kabobs
- Calories: 305
- Sugar: 18g
- Sodium: 655mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 80mg
